Monday, May 21, 2012

Almond & blueberry crumble muffins

每次做完的甜品,都要很慢才可以上食谱~ *想想好过没上哦*
那天做教会茶点还剩下的蓝莓, 一直在想能够做些什么甜品,因为不想浪费嘛!
想想星期六有Junior Youth在我们的家,就翻翻三年前做过的马芬。没想到,还找到叻!

还好,隔天有教会的会议,所以可以当作茶点吃!哈哈哈~ 不然,我真的不懂如何解决~

得到的comments 是好吃,不会太甜,味道好好~
不懂是不是不好意思说不好吃叻~ 哈哈哈!!


melted butter, to grease
375g (2 1/2cups) self-raising flour
115g (3/4 cup, firmly packed) brown sugar (I cut down to 80g)
150g butter, melted
80ml (1/3 cup) milk
2 eggs, lightly whisked
220g frozen blueberries, thawed (I used canned blueberries)

115g (3/4 cup) plain flour
90g chilled butter, diced
100g (1/2 cup, firmly packed) brown sugar (I cut down to 70g)
50g (1/2 cup) flaked almonds

1. Preheat oven to 180C.

2. Lightly brush a 12-hole muffin pan with melted butter.

3. To make crumble topping, place butter and flour in a bowl and, using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the sugar and almonds.

4. Place flour and sugar in a large bowl. Add butter, milk and eggs, and stir until well combined.

5. Spoon mixture evenly into the muffin pan. Divide blueberries evenly over the mixture. Sprinkle crumble mixture over. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 15 minutes. Remove muffins from pan.

  • You can serve the muffin with custard
  • Once muffins have cooled, they can be wrapped in plastic wrap and placed in airtight container and frozen for up to four months. Thaw on kitchen bench overnight. Warm in microwave on High/ 800 watts/ 100%, checking every 30seconds until warmed through. 

No comments:

Post a Comment