Not much going on in my kitchen....

There hasn’t been much baking at all going on since the week before Easter. We did get our kitchen bench on Monday night (and it is beautiful!), but we still don’t have cupboard doors and drawer fronts. I don’t really want to unpack too much until we have those, as the amount of dust created when anything new is installed is quite incredible!! But, on Sunday afternoon I thought that I better make some muffins for my husband for his morning teas during the week. I felt like making a new recipe given that there haven’t been too many new recipes made lately, so l looked in my new Allyson Gofton book, Bake that my sister gave me as a house warming present and chose the blueberry muffins.

Now, when I made muffins for my husband, I usually add in some bran or wholemeal flour so that he thinks that they are healthy! But I decided to stick with Allyson’s recipe (although I did use oil instead of butter – and reduced the amount and used one egg instead of two) and make plain blueberry muffins. Well, they didn’t turn out quite as I wanted. I found that they spread a bit across the trays and I just didn’t really like them. They had sidewards peaks and I think that is because they had baking soda in them. I like to use just baking powder in muffins. And I don’t think it was my new oven, I think it was the recipe. There are so many other recipes in Bake that I want to try, but for the moment I think I will stick to my tried and true, every day blueberry muffin recipe that I created myself.

My Blueberry and Bran Muffins

1 c each wholemeal and plain flour
½ c bran
4 tsp baking powder
¾ c sugar
2 tsp cinnamon
1 c milk
1 egg
¼ c rice bran oil (or other flavourless oil)
1 c blueberries

• Combine flours, bran, baking powder, sugar and cinnamon
• Whisk together the milk, egg and oil with a fork
• Stir blueberries through dry ingredients, then gently fold in the liquid
• Spoon into muffin cases and bake at 200c for about 18 minutes or until cooked through