Sometimes I crave muffins (freshly baked ones), however, I procrastinate a lot of times to bake them because I have a generous hand, as I tend to cook and bake for more than I need and intended. So today when I woke up in the morning, muffins were the first thing that popped up in my head when I thought of breakfast, and this gave me an opportunity to actually test the recipe I’ve been working on for a small batch. I intended for the recipe to make only 6 muffins, but it ended up being 7 in total, and I’m not complaining because the odd one completed my photography creativity. I must say, I’m relatively proud of myself for this achievement, my whole week boiled down to this moment (of course, that might be a bit of an exaggeration, but you get what I mean). if you are like me and dread wasting anything, this recipe is for you – I hope you enjoy it.
120g Cake Flour
1 Teaspoon Baking Powder
75g White Sugar
Pinch of Salt
1 Extra Large Egg
70ml Canola oil
1 Teaspoon Zest of Orange
75g fresh blueberries
1 Teaspoon Vanilla essence
Softened Butter and Flour (to grease and coat the pan)
- Preheat oven to 180℃.
- Sieve flour into a small bowl, add baking powder and pinch of salt. Mix well and set aside
- Use a teaspoon of the flour mixture to coat the blueberries, set aside.
- In a medium mixing bowl combine the oil, milk and sugar. Whisk together until combined and then add the egg, vanilla essence and orange zest. Whisk until combined.
- Whisk in the flour mixture into the wet one and whisk until combined. Then gently fold the blueberries using a spatula (with its flour). Try to not over mix.
- Put the batter aside. Grease a muffin pan with the softened butter using a brush (pastry brush). Then coat it with flour. Or you can skip all these steps and use a muffin case.
- Scoop out the muffin batter with an ice cream scoop (or a tablespoon) to fill the pan.
- Bake at 200℃ for 10 minutes then reduce the heat to 190℃ and continue to bake for 5 more minute or until golden brown and a toothpick comes clean when inserted.