Blueberry
Bakewell Muffins
Ingredients:
100g
unsalted butter, softened
140g golden
caster sugar
2 large
eggs
140g
natural yogurt
1 tsp
vanilla extract
1 tsp
almond extract
2 tbsp milk
250g plain
flour
2 tsp
baking powder
1 tsp
bicarbonate of soda
125g pack
blueberries (or use frozen)
For the topping:
3 tbsp
demerara sugar
¼ tsp ground
cinnamon
3 tbsp
flaked almonds, roughly chopped
2 tbsp
ground almonds
3 tbsp
plain flour
1 tbsp cold
butter diced
12 tsp wild
blueberry
Method:
1] Heat
oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Put
all the topping ingredients, apart from the jam, in a bowl and rub together.
2] Beat the
butter and caster sugar together until pale and fluffy. Add the eggs and beat
in for 1 min, then mix in the yogurt, extracts and milk. Combine the flour,
baking powder and bicarb in a bowl with 1/4 tsp fine salt, and then tip this
into the wet ingredients and stir in. Finally, fold in the blueberries and
divide the mixture between the muffin cases. Top each muffin with 1 tsp
blueberry jam, and then scatter over the crumble mixture.
3] Bake for
5 minutes, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 minutes
more until risen and golden, and a cocktail stick inserted in comes out with
just jam on it – no wet cake mixture.
4] Cool in
the tin for 10 minutes, and then carefully lift out onto a wire rack to finish
cooling. Will keep for 3-4 days in an airtight container – after a day or two,
pop them in the microwave for 10-15 seconds on High to freshen up.
done,
who want's ? ;))
