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.
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.