Ingredients:
100 gm. sugar
100 gm. Butter
2 nos. eggs
120 ml. Buttermilk or Fresh milk
220 gm. Cake flour
65 gm. Egg white
10 gm. Baking powder, sifted together with the cake flour
100 gm. Fresh Blueberries
Method:
(1) Beat butter and sugar till smooth and creamy.
(2) Add in eggs one at a time, followed by buttermilk or milk.
(3) Fold in flour mixture, don't overfold.
(4) Whisk egg white till soft peak and fold into mixture. Be careful not to overwork this batter.
(5) Throw in fresh blueberries and lightly fold.
(6) Scoop into paper cups in muffin pan and bake at 180C for about 20 min.s or till skewer inserted comes out clean.
(7) Remove from oven and leave it to cool on a wire rack.
20 comments:
hi aunty yochana~!
is it possible to sub the cake flour for self-raising flour? i have tons of self-raising flour but no cake flour at home..
Oh yes you can sub for self raising flour, definitely no problem.
rgds
Aunty,
Can I use fresh cherries instead ?
Thanks
Maha
Maha,
this is super fast reply:
you can use cherries but please take away the seeds inside the cherries.
rgds
hahahah,
aunty, you can really type fast :)
must send my mum to get both baking and typing skills from you :))
Thanks aunty
Maha
aunty,
120 ml is equal to how many gm ?
Thanks
Maha
Maha,
gm and ml are the same.
120 ml = 120 gm.
rgds
Great .. thanks aunty .. Last doubt, isn't 10gm of baking powder alot ?
Hi Maha,
for Muffins, normally you need more baking powder, so 10 gm. is correct.
rgds
Aunty,
The cheery muffin turned out very well and very happy for that :)
I accidently baked at 200c at 15 mins and just realised its 180c instead .. but lucky its still good .. :)
Thanks 2 u aunty
Maha
Aunty,
I have left over fresh cream and want to apply on the muffin for decor. However, I don't have piping bag, mm any idea how to decor it w/o a piping bag ?
Another issue, how to choose the piping bag's nozzles ? Does it comes as a set if I purchase the piping bag ?
Thanks anuty :)
Maha
Hi Maha,
Nozzles can be bought individually. Fill the whipped cream into the piping bag and then cut across the tip and pipe it out as plain rings and rosettes.
rgds
Hi Aunty
Me and my silly Q again. As for this recipe it calls for 65gm eggs may i know how many eggs?
thnx
Loveswhisper
Hi,
1 egg is about 60 to 65 gm. of beaten eggs.
rgds
Hi Aunty,
I have try baking the muffin, but top always turn out to be a bit hard and on the next day, the muffin will become very dry and hard.
Please advise. Thanks.
Regards,
Pinky
Hi Pinky,
Try adding in extra eggs. It could be due to your eggs. Buy extra large eggs.
rgds
Hi Yochana,
I tried baking the muffins...but turn out quite hard and dense.
After i cream the sugar and butter and add in the eggs, the eggs does not blend into the creamed butter, instead, the eggs curdle together like "mashed chinese tofu". And once i add in the milk, the whole mixture become watery, the eggs, milk and butter did not blend but separate. IS it something went wrong? Should the mixture turn out watery or should still be in creamy form?
Appreciate your advice.
Rachel
Hi Rachel,
mmm...how come your muffins becomes dense?? During beating if the mixture cuddles, add in some flour and mix and should be smooth after that. Always use room temperature ingredients.
rgds
Hi Yochana,
For your recipe, i supposed the muffin shd taste light and soft right?
For mine, it really tasted hard and not light at all..so i thought it was due to the cuddle of the mixture when i add in the egg...but the mixture turns watery when i add in milk-is it also something wrong? I beat in the milk using the mixer.
Rachel
Hi Rachael,
Did you whisk the egg white? I think you should try this recipe again. It's quite simple to do..
rgds
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