As mum was saying that I haven’t been making muffins for a while – makes me feel good, as if my muffins were good… lol! – I’ve decided to make some new ones yesterday, for sis-in-law’s birthday.
I browsed around and settled with Karen Cheng’s recipe on Lemon Berry Muffins, only that I’ve replaced the berry with only fresh blueberry – that’s the only ‘berry’ that I could find in the supermarket, except for strawberry. I was supposed to start making them in the evening but was too tempted to see all the ingredients lying on the table and started making at around 4pm. :D
Making lemon rind. The official photographer of the day was kinda slack (it was darl) so I’m sorry if some of the photos aren’t that clear. :D
Fresh blueberries. Soaking in water.
Some of the ingredients involved.
Cutting the lining paper. For some reasons I can’t find the muffin paper cups that can fit into my muffin pan. So I gave up and copy how Karen Cheng did it, with the baking sheets.
Fitting into the pan.
Sifting the flour. Apparently this is extremely important to get a good texture.
The batter.
In the oven, ready for a hot ride! OK as you can see, the pan is too big for our oven – or the oven is too small for the pan. LOL. Mum said she is considering buying a bigger oven now. :D
This is what we get after a good 25 minutes! I then pour some lemon icing glaze on top of the muffins, as suggested by Karen Cheing. Nice eh? :D
Taste wise… not bad. The texture is still not at its best. I googled around and noticed that it’s probably because of the number of strokes that we applied to mix the batter. You CAN’T over-mix muffin batter. Making muffins is really like a formula, that if you follow REALLY carefully, step-by-step, you shouldn’t be making a mistake. OK sounds good to me. We still have half a box of blueberries in the fridge and perhaps tomorrow I’ll make more. This time will be blueberry muffins! Yummy! :D
To get the original recipe on Karen Cheng’s blog, click here.
