Monday, 3 March 2014

Let's Bake - Peach, Blueberry and Soured Cream Muffins



I've caught the baking bug again and this time it's for fruity muffins. I've been trying to work out quite a bit recently so I didn't want to pig out on something that's too unhealthy. However I've decided that because these muffins have a reasonable amount of protein in them and I will only be having one or two, I shall indulge.

I got this recipe from the BBC Good Food website which is always the place I go to for great, reliable bakes. You can check it out here.



I've weighed most things out above. I find it easier to do this first as it helps to keep your sides clear and panic on the down-low.



First step is to put the flour, baking powder and sugar into a bowl. Mix it all together until it is evenly combined.



Then you need to zest one unwaxed lemon. It really is worth getting one of these graters if you like baking a lot. It's so much easier than using one of those box graters in my eyes.



Pop the zest in the bowl along with the melted butter, eggs and soured cream. Then beat until the texture is something similar to...



...this.



Next you need to add in the fruit. To core your peach, run a knife around the fruit, cutting down to the stone. Then take the two halves and twist to pop one half off. If the fruit is extremely soft or juicy this can prove difficult but I still think it's the best way to do it. Then you can pull the stone out of the other half.

The recipe says to cut the peach into wedges but I thought the peach slices were far to big this way. Therefore I cut the peach into wedges and then in half through the middle.



Put the peaches in the bowl along with the washed blueberries and sparkling water.



All you need to do now is mix it al together gently. This stage can be a bit scary as the mixture starts to look extremely wet and sloppy, but don't worry. If you've followed the recipe and measurements so far, everything will be fine :)



Spoon the mixture into the muffin cases. This recipe makes 8 muffins but I used cupcake cases and therefore had to make a couple more muffins as they were slightly smaller.

Sprinkle some Demerara Sugar on top before putting them in the oven for 25-30 mins at 200C.



And voila! You are left with some yummy looking, smelling and tasting muffins. These will only keep for 1-2 days in an air-tight container because of the fresh fruit. However they are so yummy that they're definitely worth a try. I popped some in a tupperware box and took some to my grandparents as it was my grandad's birthday.



They look really yummy and are all jam-packed with fruit. I cooked my muffins for 26 mins and they were perfect. To start with I thought that they were undercooked as they looked slightly gooey, but they were absolutely fine. The 'gooey' sections were just pieces of peach - yum!

They're quite savoury in my eyes. Obviously the fruity bits taste quite sweet, and sugar did go into the mixture. However when you get a bite without the fruit, the soured cream leaves the muffin tasting quite savoury which I really enjoy. It's certainly the best of both worlds and perfect for someone like me who gets cravings for both at the same time :)

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