Thursday, 12 June 2014

Blueberry Orange Muffins with almond nibs

These muffins smell n taste really good. This batch of muffins recipe is adapted from all  Blueberry Lemon Bread. These have been submitted to SCS Star Baker Challenge 2014 1-Star Challenge.

I have changed from a loaf to muffins n changed lemon to orange and increased the flour.

50gm of SCS salted butter softened
1 cup of castor sugar
1/2 Sunkist orange - juiced
2 eggs room temperature 
2 cups plain flour
1 teaspoon baking powder
1/4 tsp salt
1/2 cup milk
1 punnet or 1 cup blueberries 
Some almond nibs

Line a 12 hole muffin tray with paper liners.
In a medium bowl mix the flour,baking powder and salt together and set aside.

Using a large bowl, cream the softened butter n sugar till light n fluffy.

Preheat the oven to 170 degree celcius 

Add in the eggs one at a time n cream well. Then add in the orange juice n mix in.

Add in the flour mixture alternate with the milk. 

Fold in the blueberries.

Use a ice cream scoop to scoop the batter into the prepared muffin tray.

Sprinkle some almond nibs on the top.

Bake for 45 mins to 50 mins. The batter is quite watery so baking time is long.

Check for doneness using a toothpick. If the stick comes out clean the muffins are baked.

Put trays on wire rack.

Remove muffins to cool on rack after 2 minutes.

Keep in airtight container after completely  cool.

Happy Baking!