24 February 2015

Recipe | Hummingbird Bakery Mixed Berry Muffins

I very rarely look through baking books now, favouring online recipes or the "make it up yourself and hope for the best" method but I recently dusted off my Cake Days book by Hummingbird Bakery and the mixed berry muffins instantly caught my eye. I whipped up a batch to take into work where I knew I was guaranteed an honest opinion - at this stage I suggest picturing a wildlife documentary: me the lone gazelle, my colleagues a pack of ravenous lions. The muffins didn't even make it into our office kitchen! They were devoured at desks as I eventually made it through the door!



You will need
  • A 12 hole muffin tin or two 6 hole muffin tins
  • 12 muffin cases
  • An electric whisk
Ingredients (adapted from the original by Hummingbird Bakery)
  • 300g plain flour
  • 110g caster sugar
  • 250ml whole milk
  • 1 tablespoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • Pinch of salt
  • 85g melted unsalted butter
  • 2 large eggs (I use British Lion Eggs - if you're looking for a healthier breakfast alternative to muffins, check out their scrambled egg recipes)
  • 1 teaspoon vanilla extract
  • 80g blueberries
  • 80g raspberries
Instructions

1. Line your muffin tin with muffin cases and pre-heat your oven to 190 degrees.

2. Sift your flour, sugar, baking powder, bicarbonate of soda and salt together into a large mixing bowl. 

3. Place your butter in a microwave safe bowl and place on a low heat until it melts.

4. In a jug, measure out your milk and add your eggs and vanilla extract and lightly beat together.

5. Make a slight well in the centre of your dry ingredients and pour in the milk, egg and vanilla mixture, using your electric whisk on a medium speed to beat into a soft batter.

6. Once your butter has melted, pour into your batter and whisk well to ensure everything is combined.

7. Fold your berries in using a spoon - to make sure they are evenly spread I add a handful at at time, stirring in between.

8. Evenly fill your muffin cases and pop into the oven for 25-30 minutes until the muffins are golden brown.

9. Remove from the oven and place on a wire rack to cool.


I love the marbled effect as the top of the muffins crack and the berries soften and the colours run into one another.

Let me know if you try these, I'd love to see your results!

Do you ever bake for your colleagues? I'm worried I might be a secret feeder!

Vicky x




SHARE:

15 February 2015

Recipe | My Favourite Fluffy Pancakes

Recently I managed the unthinkable: making pancakes that were both edible and didn't set the smoke alarm off. Considering I'm not actually a bad cook I was at a loss to explain why the perfect pancake had always alluded me so I spent time trawling American food blogs and trying their recipes before finally putting together my favourite parts of each recipe to create my favourite fluffy pancakes.




As I took this recipe from various different recipes it is, a) impossible to credit but chances are if you're an American food blog with a pancake recipe, you have inspired this in part and, b) the measurements are in cups.

You will need
  • Non stick frying pan
  • Whisk
  • Metal egg slice to flip your pancakes
Ingredients
  • 1 and 1/2 cups plain flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt 
  • 3 teaspoons baking powder
  • 1 egg
  • 3 tablespoons melted butter (I just melted a chunk of butter and measured it out after)
  • 325 ml milk
  • Dash of vanilla essence (optional)
  • Sprinkling of cinnamon (optional)
  • Fruit to top (optional)
  • Maple Syrup (optional)
  • Fry Light Spray

Instructions

1. Sift together your flour, sugar, salt and baking powder (and cinnamon if you're using it) into a medium sized bowl.

2. Add the milk, butter, egg and vanilla into the dry ingredients and whisk well until a smooth batter forms.

3. Spray your frying pan with fry light and set over a medium to high heat. When your pan is hot, ladle in about a 1/4 cup of batter - the trick is to keep your pancakes relatively small and thick.

4. When your pancake starts to bubble on top, flip - don't toss, it over to cook the other side. The sides of your pancakes should be light golden as should both sides.

5. Top with fresh fruit and lashings of maple syrup.

This will make a pretty hearty serving of pancakes (I managed to get 12 servings out of this recipe) and the topping choices are endless. 

Let me know if you try these pancakes out on Tuesday!

Vicky x
SHARE:

1 February 2015

January in Review


It's such a cliche but I really cannot believe that today is the 1st February! Having spent the first two weeks of January with the flu I feel like I've missed pretty much the first month of the year so I'm actually really looking forward to February and finally kicking off 2015!

Despite spending most of January in hibernation I thought I'd do a quick run down of what I loved throughout the month. I haven't added hyperlinks to anything because I hope to review them in due course.

In January I....

Loved (skincare): KORA Organics Citrus Face Mist and Organic Rosehip Oil

Loved (makeup): Charlotte Tilbury Airbrush Flawless Finish Skin Perfection Micro-Powder

Baked: Mixed berry muffins

Purchased: River Island metal block heel ankle boots, Zara croc chain bag

Read: 'The Jump', 'The Take' and 'Two Women' all by Martina Cole, 'Girl Online' by Zoe Sugg, 'Love Lies' by Adele Parks, 'The Other Typist' by Suzanne Rindell and 'The Girl on the Train' by Paula Hawkins.

I don't know about you but I can't wait to see what February has in store...

Vicky x
SHARE:
© The Blogging Brunette. All rights reserved.
Blogger Templates by pipdig