To Die For Blueberry Muffin

Salam bersiaran,

Ok, if you are willing to die by munching this muffin, then you are most welcome to try the recipe. Hihi..ayat memang tak boleh blah kan. 

Well, I must say that the creator of this recipe has her own reason why she dare to named her muffin as daring as that. Hmm..I'm not really a muffin lover but I do love a basic vanilla or chocolate muffin. I was having a box full of blueberries that need to be turn into something edible fast before the fresh fruit itself become inedible. So, just browsing the net and the title of the recipe just captured my eyes.

Well, well, well, I must say that this is one good fresh muffin and the flavour blend so well with the sugary cinnamon crumble on top. Another confession, before, I am not into anything that has a spice element like cinnamon or any other spice but since I came here,  just love anything with the touch of cinnamon, be it apple pie or the truly to die for Cinnamon and Sugar Pretzel (taste it first at Westfield, then Liberty and again n again). Now, am so addicted to anything with cinnamon..urghhh...That's another reason why this recipe captured my eyes so much.

Okie, enuff of the rambling, let's check out the recipe from Allrecipe.com by Colleen.

To Die For Blueberry Muffin with Sugary Cinnamon Crumble

Ingredients

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Method :-
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Fresh berries taste better than jam but back home the berries are too pricey to venture into anything new but I bet you won't loose anything with this one.

I Say Cheese I Saw Strawberry

Masa blog walking kat dapur-dapur Chef tersohor tu jumpa lak resepi Blueberry Cheese Muffin yang nampak sungguh menarik hati. Tapi nak gi beli blueberry memang agak malas so kita turn the recipe upside down, guna je bahan yang ada. Since balance strawberry masa wat Red Velvet Cake tu ada lagi, maka jadi lah Strawberry Cheese Muffin pulak. Resepi kopipes je dari sini.

Strawberry Muffin

Ingredients

• 2 1/4 cups self-raising flour, sifted
• 1/2 cup caster sugar
• 100g butter, melted, cooled
• 2/3 cup milk
• 2 eggs, lightly whisked
• 1 teaspoon vanilla extract
• 150g fresh or frozen blueberries
• 60g cream cheese, cut into 12 cubes
• 1 1/2 tablespoons blueberry jam

Method 

Preheat oven to 200°C. Lightly grease a 12-hole 1/2-cup capacity muffin pan. 

Combine flour and sugar in a bowl. Make a well in the centre. 

Whisk butter, milk, egg and vanilla in a jug. Pour into well. Add blueberries and gently fold until just combined. Half fill muffin holes with mixture. Top each muffin with a cream cheese cube and 1/2 teaspoon jam and cover with remaining mixture. 

Bake muffins for 15 to 20 minutes or until a skewer inserted into the top half of muffins comes out clean. Stand in pan for 5 minutes. Turn muffins onto a wire rack to cool slightly. Serve warm.

Cukup buat bekal sekolah Dalea 2 hari, balance maknya bawak gi kursus.