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    Friday
    May062016

    Blueberry muffins: Rose's Bread Bible Bakers

    going, going, gone.  blueberry muffins. 

     

    Going, going, gone!!   Well, I've just eaten my first ever blueberry muffin which coincides with my first blog post for the brand new bread baking group... 'Rose's Bread Bible Bakers'.

    Same format as previously; once a month baking from Rose Levy Beranbaum's 'The Bread Bible'. However, this time there is a few new bakers and we are starting earlier in the book.  I'm so happy to be involved, and looking forward to sharing my experiences. 

    Oh and the rest of 'The Lone Baker' blog will continue as per usual with chocolate, fondant and the like. 

    "It's a quick bread" 

    In Australia I don't believe we generally think of muffins as quick breads or something to have for breakfast... it's more "like cakes, but not as good"... or at least that's how I think of them. I could count the muffins I've eaten in my life on one hand, until today that is when I've started the "other hand" with these ....

    Blueberry Muffins

    It began with butter, sugar and lemon zest being beaten together until light and fuffy. Egg and vanilla were added. 

    Then flour was whisked together with baking soda (bi-carb to Australians) and salt. 

    Oooo I know people that don't do the whisk or sift step (you know who you are!). Whisking makes for an even bake if the raising agent is evenly incorporated. 

    The flour mixture plus some sour cream were then folded alternatively into the whipped butter mixture.

    The resulting batter is thick.

    Blueberries Ok they were supposed to be tiny in season Maine blueberries, instead in Australia as blueberries are out of season I've used large frozen blueberries. 

    Once I folded through my "land of the giants" blueberries in their frozen state as to not stain the batter too much. I then used to an ice cream scoop to portion the batter into muffin cases. 

    Nutmeg laced sugar was scattered over the top of the muffins. 

    Rose called for fresh nutmeg, I used my microplane to grate a little nutmeg.

    Nutmeg fruit photo courtesy of wikipedia.

    Nutmeg fruit, contains this seed... the red you can see is "mace", under the mace is a seed similar to a stone fruit... that's the part that is dried and sold as nutmeg. 

    Here just starting to fill the empty cake pan holes with water as Rose suggests. 

    Then they were baked, five minutes longer for mine because they contained frozen berries.

     

    Eating time, bite through the buttery sugar crust into the open textured but soft and moist interior, where you pick up hint of lemon and a burst of warm blueberry (mine were giant bursts of blueberry!!). The nutmeg flavour is more of a whisper than a shout but adds a bit of the "oh what is that flavour?"

    Loved the blueberry muffins warm, not so much cold, so I'd eat them quick or reheat later on. Rose has reheat instructions in the book.

    The Bread Bible  by Rose Levy Beranbaum is available from Amazon and all discerning book stores.

    Happy Baking :)  

    You might also be interested in individual chocolate pavlovas

    or no bake Speculoos (Biscoff) tarts

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    Reader Comments (7)

    ' I could count the muffins eaten in my life on one hand, until today that is when I've started the "other hand" with these .' That gave me a giggle! Your muffins looks so delicious; now I'm really looking forward to making them. I didn't know all that about nutmeg. I really don't know what started the huge muffin craze here in the U.S. a couple decades ago. All of sudden they were everywhere, even in gas stations! It became the breakfast on the go instead of donuts. The pavlovas and tarts look absolutely wonderful.

    May 6, 2016 | Unregistered CommenterVicki

    Thank you Vicki… so happy to be baking with you… looking forward to your post !! That's interesting about the muffins I thought they were always… or nearly… around in America.

    May 6, 2016 | Registered CommenterThe Lone Baker

    they look great! i've always wanted to get one of those nutmegs pictured on your post just bc they are such a work of art. in case you all don't know, that red lacing on the outside of the nutmeg is mace which is a very strong spice used sparingly (not the mace used in protection guns).

    May 7, 2016 | Unregistered CommenterRose Levy Beranbaum

    woops: just revisited the post to show Woody and saw that you did indeed identify the mace!

    May 7, 2016 | Unregistered CommenterRose Levy Beranbaum

    Thank you Rose :) I'm sure Glori Berkel would be able to do a beautiful botanical drawing of the nutmeg fruit and interior.

    I used mace in christmas puddings one year and didn't realise it was so distinctive, more peppery than I anticipated and slightly medicinal. I may have used too much.

    May 7, 2016 | Registered CommenterThe Lone Baker

    Love your post! I think the big blueberries gave your muffins a very vivid, pretty visual :) thank you for the lesson on nutmeg, can't wait to make these!

    May 9, 2016 | Unregistered CommenterElle

    Thank you Elle. The group is going to be so much fun, thank you and your mum for setting it up. Can't wait to see your post :)

    May 9, 2016 | Registered CommenterThe Lone Baker

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