Muffins for breakfast




A recipe I got at TAFE a few years ago for Blueberry Muffins. It is a melt and mix recipe, where the butter is melted so that there is no need to use an electric mixers (which makes it quite quick and easy). This is a good basic recipe that works even when you play with the ingredients a little (something I enjoy). I have used them for junior Food Tech classes for a few years (where they have been happily enjoyed) and, slightly poignantly, this particular batch were for a ‘good-bye’ breakfast held in that same Food Technology room. It was a special occasion so I added some chopped up chocolate to make them a bit more special.

1 cup plain flour
3/4 cup wholemeal flour
1/2 cup caster sugar
2 tsp baking powder
2 eggs
1/4 cup melted butter (55g)
3/4 cup buttermilk
150g frozen blueberries (using them frozen means that the mixture doesn’t have the chance to turn purple so quick!)
chopped chocolate to taste (maybe 125g)

1. Pre-heat oven to 190˚C.
2. Either line a muffin tin with muffin papers or use pretty thicker ones (see pictures) and put these on a baking tray.
3. Sift the dry ingredients (flours, baking powder and sugar) in a large bowl.
4. Melt the butter in the microwave (in a ceramic dish, covered in paper towel to save splattering). Allow to cool slightly so it does not cook the eggs when added at the same time!
5. Make a well in the centre of the dry ingredients and add the eggs, melted butter and buttermilk. Stir till ingredients are just combined – try to not over stir.
6. Take the blueberries out of the fridge and add to the mixture (add chocolate here too if desired), again stir only till mixed through.
7. Fill the muffin cups to about 2/3 of their capacity.
8. Bake for about 20 minutes or till golden and the skewer comes out clean!

Enjoy as a quick and tasty breakfast (as my Year 8 students can hopefully tell you) or snack!


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