Old - fashioned blueberry muffins

This is a classic blueberry muffins recipe. Very easy to make and very tasty to eat. Just basic ingredients like flour, butter, sugar and fruits make delicious cakes. The recipe comes from 'Muffin sampler' by Jan Siegrist.

Ingredients for 12 muffins or 8 muffins in boxes:

• 60g flour
• 65g sugar
• 2 eggs
• 285g flour
• 4 tsp baking powder
• 260g milk
• 210g blueberries (I used frozen)
• 1 tbsp flour
• some granulate sugar to sprinkle 

Preheat the oven to 180C. Line muffin tin with paper cases or line boxes on baking tray.

In an electric mixer bowl beat together the sugar and butter. When fluffy add the eggs and beat well. 

In separate bowl combine the flour and baking powder. Add to the creamed mixture alternately with the milk. stir until just moist.

Toss the berries with 1 tablespoon of the flour and gently fold into the batter. 

Spoon the batter into muffin cases about 3/4 full. Sprinkle each muffin top with some granulated sugar. Bake for 20 - 25 minutes. Before removing from oven check with a toothpick if baked in the middle.

Enjoy !

 

Snowballs - vanilla coconut cupcakes with sour cream frosting

Classic cupcakes, very spongy, vanilla flavoured batter with dessicated coconut addition, covered with thin layer of frosting sprinkled with coconut. They look like snowballs. They are perfect as an addition to warm tea or hot chocolate. The recipe comes from this website. 

Ingredients for 12-14 cupcakes:

• 220g flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 113g butter
• 160g caster sugar
• 1 1/2 tsp vanilla extract
• 2 eggs
• 125ml coconut milk
• 95ml sour cream
• 60g dessicated coconut

 

Preheat the oven to 180C. line muffin tin with paper cases.

Whisk the flour, baking powder, salt in a bowl and set aside.

Put a butter into an electric mixer bowl and beat until creamy. Gradually add the sugar and beat until light and fluffy, about 3 minutes. Beat in the vanilla extract. Then add eggs one at a time. Next add half of the flour mixture and half of the milk, when well incorporated add the remaining flour and milk. At last but not at least stir in the coconut and sour cream.

Spoon the batter into a paper cases, about 3/4 full. Bake for 20 minutes until well risen and spongy in a touch. Leave them in a baking tin for a few minutes then transfer to the wire rack to cool them down completely.

In a meantime prepare the frosting.

Ingredients for frosting*:

• 35g soft butter
• 140g sour cream
• 1/2 tsp vanilla
• 2-3 cups icing sugar
• dessicated coconut

 * I would recommend to reduce the amount of ingredients about 1/2 as I have received to much frosting.

 

Place the butter, vanilla and sour cream in electric mixer bowl beat until fluffy. Then add 2 cups of icing sugar and beat on low. Beat until the frosting sticks to the beater when lifted without dripping of. If it is too runny add more icing sugar. I left mine a little bit runny.

Fill a small, shallow bowl with dessicated coconut. 

Spread the frosting over each cupcake top then stick the tops into a coconut to coat. Enjoy !