Moist Blueberry Muffins

On my way to work it is always absolutely essential that I make a pit stop to the M&S garage for a blueberry muffin and large cappuccino. Yes, I am painfully aware of the fact that my entire Daily Guideline Amount's of EVERYTHING is pumped into this little (large) muffin, but nothing can stop me! After working consecutively for five days (I know it's not very long but I am quite the lazy type), and consecutively making visits to the M&S (The employers and I have become quite the acquaintances), I had this sudden urge to make blueberry muffins, so here is my first attempt at the little devils! I must say, they were extremely moist, which I have the corn oil to thank!

The Recipe:
1 + 1/4 cup corn oil
1 + 3/4 cup sour cream (add yoghurt if you run out, I did!)
2 cups self raising flour
4 cups all purpose flour (or 4 cups self raising)
1 tsp vanilla extract
1 tsp salt
1 tsp bicarbonate of soda
2 cups white sugar
2 cups blueberries
4 eggs

The Method:

• Preheat oven to 200 degrees and line muffin tray. 
• Begin with beating eggs and sugar together and then gradually add in oil till mixture changes in colour. 
• Pour in vanilla.
• In a separate bowl sift together flours, bicarb and salt.
• Alternatively mix in sour cream/yoghurt and flour into the egg mixture.
• Once well incorporated, fold in blueberries.
• Using an ice cream scoop, plop mixture into muffin cases and bake for 20 minutes.

Mbakes x

Cornbread Muffins

A delicious cornbread muffin recipe that will knock your socks off! There is extra cornmeal in this recipe to give the muffins a slightly grainy texture, which works very well! This is an original recipe; there are no bits of corn or cheese, just plain grainy goodness so that you can capture that real corn taste. Cornbread muffins are a southern American favourite, I hope you enjoy my very own British take on them!

The Recipe:

200ml semi skimmed milk

420ml corn oil 

420g plain flour

4 tsp baking powder

1 tsp salt

2 eggs

250g cornmeal/Polenta*

100g golden caster sugar 

2 tbsp Greek yoghurt (optional)

*Cornmeal, and other packaged items that you can find in the oriental aisles in the supermarket are usually very expensive. You can always find them at over half the price in local off licenses.

The Method:

• Preheat the oven to 160 degrees and line a muffin tray with cases. 
• In a mixer, add the sugar and oil and mix for 2 minutes then add the eggs one at a times and then pour in your milk till you get a runny consistency.
• Add in baking powder & salt and then the cornmeal till you get a thick-ish consistency. 
• Now add the flour and then some Greek yoghurt to break up the batter. 
• Plop batter into each muffin case until they are all jjust over two thirds full.
• Bake for 20 minutes.
• Eat warm!

Don't forget this months fabulous Blog Giveaway!

Mbakes x