Blueberry Muffins Recipe

Blueberry Muffins
Photo: Jackie Cameron

Blueberry Muffins

I can't help reflecting on Mugg & Bean's super-sized muffins. A large berry-and-white-chocolate muffin is the perfect example. The muffin's outer, almost gooey, crispness contrasts so well with the light, inner texture. It's a tea-time taste sensation.

Yields: 6 large muffins

Ingredients:

2 cups self-raising Flour

2/3 cup Castor Sugar

2/3 cup roughly chopped White Chocolate

1 whole Egg

¾ cup Amasi

130g Melted Butter

5ml Vanilla Essence

1½ cup Blueberries or any berries-fresh or frozen

Icing Sugar

Method:

1) Sift the flour and castor sugar together, add white chocolate

2) Make a well in the centre of this and add the egg, amasi, butter and vanilla essence. Combine together; be careful not to over incorporate

3) Grease a muffin tin and divide mixture between six muffin tins. Place about ½ cup of blueberries, between the six muffins, with your fingers deep within the mixture. Then top the rest of the berries on the top of the muffins and lightly put a bit a pressure to sink them slightly within the mixture.  Sprinkle with icing sugar and bake at 180°C for 25 or so minutes until cooked.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713