New to Van Clarke? Subscribe to our newsletter for 15% off your first order. Start your haircare journey today.
What have the Welsh ever done for us? Well, apparently muffins originated in Wales sometime in the 11th century and are now just about everywhere having been popularised by the Americans in the 19th century. You needn't go to the high street, as you can make a beautiful light fluffy version for yourself. Try this.
Ingredients:
300g blueberries
250g sugar
240g plain flour
120ml milk
115g unsalted butter (room temp)
2 eggs
2 tsp baking powder
1 tsp vanilla extract
½ tsp salt
Brown sugar to sprinkle
Method:
Preheat oven to 175c. Line one 12 or two 6-hole muffin tins with liners.
Beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating between each addition, then add the vanilla.
Mix the flour, baking powder and salt, add this in thirds alternating with the milk. Mix until all is just incorporated.
Split the blueberries, crush one half, leave the other half hole. Fold the crushed blueberries into the batter. Roll the remaining blueberries in flour and then fold these in, (this should stop them sinking to the bottom).
Split the batter between the 12 muffin cases, sprinkle the top of each with the brown sugar and then bake for appx 28-30 minutes. When ready a skewer inserted into the centre will come out clean and the muffins will be firm to touch and golden on top.
Take out the oven allow and leave the muffins to cool on a wire rack.
Enjoy
Gaby Van Clarke
This moist fluffy cake is so quick and easy, it's often the first thing French children are taught to bake. Popular across the Mediterranean this Greek yoghurt version helps with the light airy texture. You can also mix everything into one pot so there's very little clearing up after, and the aroma of fresh baking with vanilla wafting through the house gives a warm homely feel, said Michael!
