Besides making a batch of muffins, happiness also comes from sharing and receiving...
I feel so honoured to receive two awards from fellow bloggers recently.
The first award is thefrom Yummy Bakes!
'Liebster' means favourite or dearest in German.
Here are some rules for accepting the award:
Thank the person who gave the award and link back to their blog.
- Copy and paste the award to your blog.
- Reveal the 5 blogs you have chosen to award and let them know by commenting on their blog.
- Hope they pass it forward by accepting and awarding it to bloggers they would like to honour.
So, here are the five blogs that I would to share this award with:
Eat and Be Happy
The Sweet Spot
Precious Moments, thanks Edith! To carry on, I am following it to the following bloggers. Please do accept this award and forward it to 10 other blogger friends of your choice.
Cook With No Books
Elinluv's Tidbits Corner
Fong's Kitchen Journal
The Weekend Epicurean
Blueberry Crumble Muffins
(makes 12 regular size muffins)
for the crumble toppings
40g cake flour
40g almond powder (grounded almond)
40g unsalted butter, cold, cut into cubes
30g caster sugar
25g walnuts, coarsely chopped
for the muffin batter:
240ml plain yogurt (regular or low fat)
1 large egg, lightly beaten
60ml canola or corn oil
1/2 teaspoon pure vanilla extract
zest from 1 orange
260g plain flour
100g granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
100g fresh or frozen blueberries
- For crumble toppings: Place flour, almond powder, sugar in a mixing bowl. Stir to combine. Add the cold butter. With a fork, cut the butter into the flour mixture until it resembles coarse crumbs (or use fingertips to rub in the butter). Add in the chopped walnuts, toss to combine. (Note: leave to chill in fridge if not used immediately.)
- For muffin batter: In a mixing bowl, whisk together the yogurt, lightly beaten egg, oil, vanilla extract and orange zest, until just combined.
- Sieve flour, baking powder and baking soda into another mixing bowl. Add sugar, salt and whisk to combine.
- Remove 1 tablespoon of the dry ingredients and toss it with the blueberries (Note: If using frozen blueberries, do not thaw them).
- Pour the wet ingredients into the dry ingredients. With a rubber spatula, fold the wet ingredients into the dry ingredients and stir only until the ingredients are just combined (Note: stop stirring once the flour incorporates into the batter, but do check that there is no pockets of flour at the bottom of the bowl). Gently stir in the blueberries. Do Not over mix the batter. The finished batter should appear thick and lumpy.
- Spoon batter into paper muffin cups, fill it to about 3/4 full (Note: I transfer all the batter into a clear plastic bag. Snip away the corner of the bag to make a hole, large enough for the blueberries to pass through, and use it like a piping bag to fill the paper cups).
- Top each muffin cup with 1 tablespoon of the crumble toppings.
- Bake in preheated oven at 190degC for about 20 - 25mins or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool completely.