“Muffins?” You ask. “They look like burnt cheese rock cakes!”
See, what had happened was…I basically baked it too high. 🙁 But please bear in mind that this was my first time baking muffins so a small part of me anticipated that something’ll go wrong! I know it looks burnt but that’s just where the blueberries have melted into the muffin. *sigh*
I love cakes and pastries, like everyone else but at the moment i’m trying not to eat a lot of sugary foods and so I’ve made these muffins in such a way that they contain virtually no saturated fat. If you fancy trying this out (and making a much better version than mine lmao!) then click below!
Ingredients:
o 5 tbsp Rapeseed oil
o 225g Self-Raising Flour
o 115g Wholemeal Flour
o 2tsp baking powder
o Lemon Zest of half a lemon and the juice
o 85g golden caster sugar
o 50g light Muscovado sugar
o 2 small very ripe bananas. Make sure the skin is black
o 1 egg
o 284ml pot of buttermilk
o 225g fresh blueberries
Now for some reason, buttermilk is so hard to find in London. I’ve been looking high and low for that little tub and randomly found it chilling next to the milk in the milk/dairy isle at Tesco, so if you’re looking for buttermilk, you’ll know where to go!
1) Pre-heat the oven to gas mark 4 (I made the mistake of putting it on gas mark 6 and well…you see what happened!) and use a bit of oil to grease the muffin tin. Sieve the flour into two separate bowls. Mix both flours with the baking powder and lemon zest. Reserve 1 tbsp caster sugar, then stir the rest into the flour with the muscovado.
2) Mash the banana well. In another bowl beat the egg, then stir in the banana, buttermilk and oil. Using a large metal spoon, very lightly stir into the flour mix, just to combine. Over-mixing will make the muffins tough. Toss in the blueberries and give just a few turns of the spoon to carefully stir them in without crushing.
3) Spoon the mixture into the tin – each hole should be very full. Bake for 20-25 mins until risen and golden.
4) Mix the reserved caster sugar with the lemon juice. When the muffins are done, remove from the oven, then brush with the sugar and lemon mixture while they are still hot. Gently loosen the edges of each muffin with a knife, then leave in the tin for 15 mins to cool a little as they’re very delicate while hot. Remove to a wire rack. Best eaten the day of making, but will keep for up to 2 days.
End Result!
I’ll freely admit that the muffins look horrible…but they actually taste amazing! As I type, they have already all been devoured by my family so I think i’ll be making another batch next weekend, but maybe using chocolate chips next time…and a lower temperature lol!
