Friday, October 8, 2010

Blueberry Muffin

Blueberry Muffins
This recipe is taken from Anna Olson from Sugar 2
Original recipe is called Vanilla Jam Muffins but I call it Blueberry Muffin since I'm using Blueberry filling not Jam


1 ½ cups milk
1 vanilla bean1 ½ cups sugar I use 1 Tablespoon of Vanilla Essence
2/3 cup vegetable oil
2 eggs
3 ½ cups all purpose flour
1 Tbsp baking powder
1 tsp nutmeg
1 tsp salt
½ tsp cinnamon I did not put this
½ cup raspberry jam I use Blueberry Filling

For Dip: I did not do this :(

¼ cup unsalted butter, melted
¼ cup sugar
½ tsp cinnamon

1. Preheat oven to 350°F. Heat milk with scraped seeds and pod of vanilla bean over medium-low heat about 15 minutes, to infuse flavour. Remove vanilla pod and let milk cool to room temperature. Whisk sugar, oil and eggs into cooled milk. In a separate bowl, sift together flour, baking powder, nutmeg, salt and cinnamon. Add to milk mixture and blend just until incorporated (do not overmix). Fill greased muffin tins 2/3 full with batter. Stir raspberry jam to soften and spoon a tablespoonful into centre of each muffin. Top with remaining muffin batter and bake for 35 to 45 minutes, until even light golden brown on top. Let muffins cool in tin for 15 minutes, then turn out to cool completely.

2. For dip, brush tops of muffins with melted butter and dip into sugar and cinnamon which have been mixed. Store muffins in an airtight container for 2 to 3 days or freeze and warm in oven or microwave to serve. 

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