Going back to basics these days to perfect my muffin making technique with a classic blueberry muffin. The twist is in the topping I used crushed pecans on half and crushed pistachios on the other half. Both versions were delicious. I made these from my new book 1001 Cupcakes, cookies and other tempting Treats. For the basic recipe I used no.651 blueberry muffins.
A savoury muffin is a great accompaniment to some delicious homemade soup. I made these from my new book 1001 Cupcakes, cookies and other tempting Treats. For the basic recipe I used no. 822 crumble topped cheese and chive muffins. I subsituted 2 tablespoons of fennel seeds for the chives (perhaps a little heavy handed, next time I would use just 1) and instead of buttermilk I used milk with a little lemon juice added.
From the 7 previous muffin experiments I decided it was time to do some proper research and find some new recipes. Amazon obliged with the book, Scrumptious Muffins by Marc Grossman. I had some leftover blueberries so I started with the basic Extra-moist blueberry muffins. Instead of creme fraiche I used some blueberry yoghurt with a hint of lime and a little extra lime juice instead of the vanilla extract.