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 ....
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