muffins

Blueberry Muffins

Though I love baking, my biggest problem are finding ingredients. So, I alter and experiment to see what substitutes can be used when some ingredients are difficult/ impossible to source. The blueberry muffins, which I tried for the first time, came out quite nice. More inspiration to bake, were these too-cute-to-handle red muffin/cupcake paper moulds I’d picked up at Lavonne in Bangalore last week. The recipe is from ‘everyday muffin & bakes’ with my modifications. In the ingredients list below are alternatives I tried which worked for me.

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Ingredients:

3 large egg whites (I used 4 medium egg whites)

3 Tbsp low-fat margarine (or just use unsalted cooking butter like i did, who’s counting the calories anymore?!)

150 ml thick natural/blueberry flavoured yoghurt (here I used thick home-made yoghurt, whipped)

1 Tsp vanilla essence

85 gm fresh blueberries (used canned blueberries , in which case, a little more is required)

115 gm castor sugar / powdered white sugar (after making them I thought it could do with more sugar – about 130 gm)

225 gm plain flour

1tsp baking powder

pinch of salt

1 tsp all spice (I replaced it with 1/2 tsp cinnamon & 1/2 tsp cloves, lesser than that if you’re not a fan of strong spice flavour in your sweets)

Procedure:

Line a 12 pan muffin tray with muffin paper cases / unless you have the ready to bake paper moulds like the one I’ve used here. Sift flour, baking soda, salt & half of the allspice into a large mixing bowl. add 6 tablespoons of caster sugar and mix together. In another bowl, whisk the egg whites well, add margarine, yoghurt & vanilla essence and mix well. stir in blueberries till thoroughly mixed. add this mixture to the flour mixture and gently stir till it’s just combined. Do not over stir. divide this mixture into your 12 muffin cases till it’s about 2/3rds full (because they will rise while baking) Mix remaining sugar and allspice and sprinkle on top. Transfer this into a preheated oven, 190 degrees celcius & bake for 25 minutes. Or until it’s risen and golden on top. Remove the muffins and cool them slightly before serving them ( though they’re best warm)

It’s quite simple, and makes a fab tea-time snack! and this was the first time I tried an egg white only recipe to bake. The recipes posted in the future, aim to be more detailed, but till then, enjoy your blueberry muffins & let me know how they turned out for you 🙂