Time has been running away with me these last couple of weeks so you may have noticed activity has stepped down a notch on here. Ted developed an obsession with the computer, in particular, the marvelous CBeebies website, meaning I’ve been keeping it switched off when he’s awake. Outside of the house I’ve been running back and forth following a busy schedule of appointments for him which has mean fewer afternoons in the house with him fast asleep whilst I cook, photograph and blog.
Rather like the muffin in this photo above, it’s been a bit of a balancing act. Especially visiting other blogs, rest assured that if even if I’ve not commented on my favourite blogs, I am still looking.
One thing I can always fit in, no matter how busy, is a tray of muffins. Dead easy, I can have these little babies mixed up, baked and on the table inside 35 minutes – even whilst supervising a little person painting pictures on the kitchen table.
These muffins are from the same Donna Hay book that I used for the White Chocolate and Sour Cherry ones last month. The cup measurements drive me a bit mad in that book so my favourite pages are covered in pencil annotations of my calculations converting the ingredients to metric. The recipe is shown below but first I have some other news I am very excited about…
Registration for FBC 2010 is now open!
THE International Food Blogger event of the year, FBC 2010, promises to be bigger and better than ever! The FBC Team has put together a truly incredible weekend jam-packed with networking, exchanging ideas, food and fun in exciting London and specifically tailored for the requirements of the food blogger: an information-filled conference, 2 days worth of sessions presented by an accomplished panel of world-renown, award winning food bloggers covering a wide array of topics, each at the heart of food blogging. The speakers will be here to share their experience, insight and secrets into important food blogging issues, each session to be followed by interactive workshops and roundtable discussions, to encourage asking questions, share information and learn from the best!
Last year’s event was truly brilliant (see my round up here) and I can barely contain my excitement for this year. Have you noticed my sidebar button counting down the days? It’s like waiting for Christmas!
P.S. My next post will be my 100th post. If you have any burning questions you would like me to answer about macaron insanity, cookery book addiction, my passion for France or anything else, just pop it in the comments below.
Blueberry and Vanilla Muffins
Makes around 18 standard muffins, 12 large muffins or 30 teeny weeny mini muffins Adapted from Donna Hay Modern Classics Vol 2
270g plain flour
2 tsp baking powder
170g caster sugar
250ml buttermilk or sour cream
80mls vegetable or ground nut oil
1/2 tsp vanilla extract
1. Preheat oven to 180c (350f) (gas mark 4). Sift your flour, baking powder and sugar together in a bowl. Stir to mix.
2. Break the eggs into a mixing jug with the buttermilk, oil and vanilla extract. Whisk until smooth. Along with the blueberries, stir into the dry ingredients until just combined.
3. Spoon mixture into cases.
4. Bake for 12-18 minutes depending on size: less for small muffins, more for large ones. They are ready when a cocktail stick just comes out dry.