Maybe it’s because The Great British Bake off is back on the TV or maybe because I’m getting my baking mojo back, whatever the reason I am rediscovering why I enjoyed baking. I am not making as detailed cakes as I once used but opting for quick bakes that can easily fit into my daily routine and still taste good; muffins, biscuits even bread that doesn’t take a great length of time. You’ll have noticed that I occasionally dabble in eggless baking, the texture and taste is different to that of an egg based cake but only those who are cake connoisseurs or are told about the lack of egg would most likely notice the difference.
Tuesday night I had Bake Off on in the background but not sure if other avid fans of this television show feel the same but this series isn’t holding my interest. I was on in the background while I busied myself experimenting with a new recipe I had found for blueberry and apple muffins through Google from netmums.com. The mixture looked ok, I don’t think I over mixed the batter and it definitely looked lumpy as the recipe said it should. Where I fell down was the timing, every oven is different but I think I just have a special one that either wants to cook food too quickly or wants to take its time, in this case it was the latter. The recipe said the muffins should take about 10-12 minutes to cook on gas mark 6, mine took about 16-18 minutes. I was concerned about overbaking them as they started to brown but when poked with a skewer there was still a bit of wet mixture attached.
The end result was better than I expected, I did think they felt a bit soft but were cooked but that can happen with additional liquid from fruit but they were holding their shape and not falling apart when they were removed from their cupcake cases. As always I have willing guinea pigs who give honest reviews, my work colleagues;
- the blueberries gave a jammy texture
- it was light with a nice texture
- they were a bit soggy probably caused by the apple but tasted nice!
Here is the Netmums recipe if you want to try it out.
- 256g plain flour
- 2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 220g soft light brown sugar
- 1 apple (large)
- 150g raspberries
- 2 eggs
- 120ml milk
- 50g unsalted butter, melted
- Pre-heat the oven to 200’C/400’F/Gas mark 6
- Line a muffin tin with muffin cases
- In a large bowl mix all the dry ingredients together
- Beat the milk and egg together lightly, add the melted butter and then add the apples and raspberries
- Mix gently into the dried ingredients until just combined (the mixture will look lumpy, but that’s okay!)
- Spoon the mixture into the muffin cases
- Bake for 10-12 minutes or until golden, well risen and firm to touch
- Remove from the oven and cool in the tray for 5 minutes, then remove from the tray and leave to thoroughly cool on a wire rack