Over the next few weeks Kitchen Delights London Reporter @PaulFoodie will be adding to the mix by contributing more fun posts. We have reviews for Taste of London, healthy snacks, tasty barbecue spices, exciting kitchen kit, a restaurant review and in the pipeline a Guest Posting by a friend of Kitchen Delights. There will be before and after photographs of the new kitchen refit which I've been planning since the end of last year. I've also made a few things which will hopefully get posted too!
I've been sent a fabulous microwave to review which will get us through a tricky couple of weeks whilst we are without any kitchen appliances. I'm in need of a few survival tips......
Makes: 8 large muffins (in tulip cases) or 12 muffins in muffin cases.
200g plain flour
125g caster sugar
2 tsp baking powder
75ml vegetable oil
130ml semi skimmed milk
zest of 1 lemon
25g plain flour
15g cubed butter
1 tbsp caster sugar
1. Preheat the oven to 180ºC.
2. Place the flour, sugar and baking powder in a large bowl.
3. Making a well in the centre, add the oil, egg, milk and lemon zest.
4. Mix together with a whisk to make a smooth batter.
5. Fold in three-quarters of the blueberries. Save the remainder to place on top of the batter.
6. Add to a bowl the flour, sugar and cubed butter. Mix to a crumble with a fork.
7. Using an ice cream scoop fill the muffin cases equally with the mixture.
8. Taking the reserved blueberries, scatter over the top of the batter, pressing down slightly.
9. Sprinkle over the crumble mix. Bake for 30-40 minutes until golden and cooked through, a cake tester is useful for this.
For more muffin recipes:
Nigella's Chocolate Banana Muffins
Crumble Berry Muffins