littlebird

i had a punnet of Blueberries just as ripe as could be and needing to be eaten, Tempted though i was to sit down and scoff the entire lot i decided to make muffins instead, (so i could sit down and scoff them instead, see the method in my madness ; ) I simply followed one of Nigella Lawson's recipes and hey presto before you could say "domestic Godess" a dozen breakfast muffin were sitting in my kitchen!

This is a really i san easy to follow recipe and even some one like me who is

 "challenged" in the kitchen dept can manage it! Give it a go,

INGREDIENTS

2 cups (approx 280 grams) Self Raising flour

3/4 tsp salt

1/3 cup (approx. 67 grams) sugar

2 tsp baking powder

2 eggs

4 tbsp butter, melted

3/4 cup (175 ml) milk

2 cups (approx. 300 grams?!?) blueberries, well-dried

Optional: 1 tsp grated orange or lemon rind

muffin pan lined with muffin papers (I use one 12 cup and one 6 cup pan)

Serving Size : Makes 18 muffins

METHOD

1.	Wash the blueberries and drain. Sprinkle a tea towel with flour and roll the blueberries in it. Wrap the now lightly floured berries and leave for a good 30 minutes or so to dry completely.
2.	Preheat oven to 425F/210C/Gas Mark 7.
3.	Sift the flour, salt, sugar, and baking powder into a large mixing bowl.
4.	In a separate bowl, beat the eggs. Add the melted butter and then the milk.
5.	Quickly stir the liquid ingredients into the dry, confining yourself to only 10-15 strokes. Leave the lumps as too much handling will result in tough muffins.
6.	Add the floured blueberries and the optional rind if you are using. Briefly fold in the berries.
7.	Spoon into the prepared muffin pans, allowing the mixture to fill about 2/3 of the cup.
8.	Bake in the hot oven for 15-20 minutes. Muffins will be a light golden colour when fully cooked. Remove at once from their tins.
9.	Serve with plenty of butter. To really make this a meal, scramble some eggs to eat with the muffins!

oh and by the way i did not eat them all at once, but spread them out over the week for breakfasts!