Food Tech
Annie Clark
Blueberry Muffins
I had made a series of different muffins before including, banana, lemon and chocolate chip. I made blueberry muffins because i wanted to see how a different recipes turned out and everybody in my family had different preferences to what they liked. I think my muffins went well however some worked more than others. For example, some rose more than others, and some of the muffins may have been considered too ‘gooey’. However some family members liked all of them. The comments ranged from: “They were really tangy” to “The blueberry ones were the best because they were full of flavour”. Whilst baking the muffins i learnt that using different ingredients requires different baking techniques and the order they’re prepared in, e.g. for the blueberry muffins i had to use melted butter instead, whereas the banana muffins required beating eggs with roomtemperature butter instead. I learnt techniques such as folding and whisking. Annie Clark
Blueberry Muffin Recipe
Ingredients:
● 2 cups blueberries, rinsed, drained and dried
● 2 cups allpurpose flour (260 grams), or 2¼ cups pastry flour, sifted
● ½ cup granulated sugar
● 1 Tbsp baking powder
● ½ tsp salt
● 1 cup whole milk
● 1 tsp pure vanilla extract
● 1 large egg
● 4 oz butter (½ stick), melted
Method:
1.
Preheat your oven to 400° F.
2. Combine the flour, baking powder, sugar and salt in a large bowl.
3. In a separate bowl, beat the eggs and then add the milk and vanilla.
4. Thoroughly grease and flour a muffin pan (or insert paper muffin liners).
5. Slowly pour the melted butter into the eggvanillamilk mixture, stirring briskly until all the butter is incorporated.
6. Add the liquid ingredients to the dry ones and stir for 10 to 15 seconds. The batter will still have some lumps in it, but that's okay. If you overmix the batter, your muffins will turn out tough and rubbery.
Blueberry Muffins
I had made a series of different muffins before including, banana, lemon and chocolate chip. I made blueberry muffins because i wanted to see how a different recipes turned out and everybody in my family had different preferences to what they liked. I think my muffins went well however some worked more than others. For example, some rose more than others, and some of the muffins may have been considered too ‘gooey’. However some family members liked all of them. The comments ranged from: “They were really tangy” to “The blueberry ones were the best because they were full of flavour”. Whilst baking the muffins i learnt that using different ingredients requires different baking techniques and the order they’re prepared in, e.g. for the blueberry muffins i had to use melted butter instead, whereas the banana muffins required beating eggs with roomtemperature butter instead. I learnt techniques such as folding and whisking. Annie Clark
Blueberry Muffin Recipe
Ingredients:
● 2 cups blueberries, rinsed, drained and dried
● 2 cups allpurpose flour (260 grams), or 2¼ cups pastry flour, sifted
● ½ cup granulated sugar
● 1 Tbsp baking powder
● ½ tsp salt
● 1 cup whole milk
● 1 tsp pure vanilla extract
● 1 large egg
● 4 oz butter (½ stick), melted
Method:
1.
Preheat your oven to 400° F.
2. Combine the flour, baking powder, sugar and salt in a large bowl.
3. In a separate bowl, beat the eggs and then add the milk and vanilla.
4. Thoroughly grease and flour a muffin pan (or insert paper muffin liners).
5. Slowly pour the melted butter into the eggvanillamilk mixture, stirring briskly until all the butter is incorporated.
6. Add the liquid ingredients to the dry ones and stir for 10 to 15 seconds. The batter will still have some lumps in it, but that's okay. If you overmix the batter, your muffins will turn out tough and rubbery.