I am trying really hard to be one of those mums who bakes like every Sunday to prepare for the school week. Yes, those Mumma’s who do this mass school lunch preparation for the week ahead {I applaud you, bow to you, admire you if you are one of these Mummas}. Ha! Not quite. But I am trying to do just something; something small to add something special to those sometimes boring lunches filled with jam sandwiches, crackers, cucumber and fruit.
I have tried before to make muffins and cakes in the thermomix and often found them to be either quite dense or bland. I have not seemed to find that ‘perfect’ recipe. But with all attempts and lessons learnt, I have adapted a few things over the many trials. I think I have now found that little perfect touch as opposed to a whole recipe per say… liquid and less time spinning.
These blueberry muffins are easy, quick and totally not dense or bland at all. You can find the original recipe here. I have reduced the sugar content to this recipe and substituted honey to rice malt syrup.
Blueberry Muffins
90 g butter
1 egg
180g milk
50g brown sugar
2 heaped tablespoons of rice malt syrup
240 g self raising flour
120g blueberries
Place butter in TM bowl and melt for 1.5 minutes at 60C on speed 3.
Add egg and milk into bowl mix for 5 seconds on speed 4.
Add flour, rice malt syrup and brown sugar to TM bowl and mix for 10 seconds on speed 4. Scrape down sides.
Add blueberries to TM bowl and stir through with spatula.
Put mixture into muffin patties and bake at 200C for 15 minutes.
If you don’t have a thermomix, simply follow the recipe with a mix master or hand beater. They will still be super yummy!
Linking up with Essentially Jess
