Studio One Muffins

Blue Berry buttermilk muffins I made whilst at Dunmoochin!
As kitchen equipment was only the bare necessities I experimented with using what I had.


Exipment.
One coffee mug if you don't have a measuring jug.
Teaspoon
tablespoon
wooden spoon
butter knife
colander if you don't have a flour sifter
Muffin pan
cooling rack
large mixing bowl or large pot.

Ingredients
2 mugs/cups of plain flour
1/2 mug/cup of sugar
2 1/4 teaspoons of baking powder
1 egg slightly beaten
1 mug/cup of buttermilk
4 tablespoons of melted butter
1 generous cup of frozen blueberries/any berry or banana or other fruit chopped into small chunks.

Prep
1. Preheat ovenh to 180 degrees
2. grease and flour muffin tins
3. Melt butter

Instructions

1. Sift flour, baking powder, and sugar into large pot/bowl
2. In another bowl combine egg, buttermilk and melted butter
3. Make a well in dry ingredients and pour in the egg mixture
4. Rotate bowl/pot while gently mixing in ingredients with a butter knife or wooden spoon until just moist.
   
5. Gently flod in the berries
6. Fill muffin tins 3/4 full
7. Fill any empty muffin cups with a bit of water
8. Bake in hot oven for 15 to 20 minutes, until muffins are slightly brown and firm on top. Test with a skewer or press gently on top to see if muffins spring back.
9. Remove muffins from tin immediately and place of cooling rack.
10. Put on the jug and make a cup of your favorite tea, put a chair outside and enjoy!
11. Be careful of the native wild life they will try and poach your muffins when your back is turned.

Tips

If using self raising flour instead of plain flour no need to add baking powder!
For Muffins that are moist in the middle a with a nice firm top, combine the egg and liquid ingredients and let the mixture sit until the butter is almost solidified. Then stir a little more and add to the dry ingredients.

rhubarb muffins

The rhubarb is growing so well in the garden this time of year. It must be rhubarb muffin time!

What's in it?

2 cups plain flour

1 tablespoon baking powder

1/2 tspn cinnamon

1 large egg

1/2 cup brown sugar

3 tablespoon marmalade

3/4 cup milk

2 tablespoons butter, melted

2tspn vanilla

1 1/2 cup fresh diced rhubarb stems

How to do it!

Butter and flour a 9 hole muffin tray or 18 hole small muffin tray.

Combine all the dry ingredients except the brown sugar. Whisk together brown sugar, egg and jam, then whisk in butter, milk and vanilla. Stir in rhubarb.

Pour mixture over dry ingredients and mix to moisten. Do not over mix.

spoon mixture into muffin cups about 2/3 full.

Bake at 200 degrees C, until lightly browned. Insert a satay stick to see if cooked, it should come out clean.

20-25 minutes

makes about 18 muffins using a small tin or 9 using a larger tin.

zucchini muffins

Whats in it?

2 1/2 cups of self raising flour, plain or wholemeal

1 Tspn bicarbinate of soda

2 medium sized yellow or green zucchinis, mgrated

1/2 onion, grated

1/4 red capsicum

1Tspn Mustard, what ever kind you have in the fridge

1/2 cup grated cheese

1 cup of skim milk

2 eggs

1/4 cup oil, sunflower oil

S&P to taste

What do I do?

Set oven to 180 C

Grease and flour a 9 hole muffin tin

Sift flour with soda into a large mixing bowl.

Add zucchini, red capsicum, onion and cheese. Using a dough scrapper combine the ingredients.

In another bowl mix milk, oil, eggs, mustard, S & P.

Add the wet ingredients to the flour and zucchini mix and stir through.

Spoon into muffin trays. Fill to just about full.

Bake in oven for 25 minutes or until cooked.

Lovely served warm with Zucchini soup! LOl