It’s been a fairly chilled out weekend all told. The apartment is spotless, clothes are washed (soon to be ironed), I went for a run, ate Indian food at either the Porte or the Palais des Indes, and made soup and muffins. I wasn’t even going to include the soup here, but I just tasted it and it was perfect. I love carrot and ginger soup, but have been struggling to find the perfect recipe. All I did in the end was sauté an onion and a clove of garlic over a medium heat until they started to brown, threw in about 6 carrots, 5 potatoes and a big chunk of grated fresh ginger. This was followed by 750ml of stock (I only had chicken). Here’s the trick though – a moment of inspiration – the juice of a lemon and a pinch of nutmeg. Bring to the boil and then let it simmer for 15 minutes before blending it. I am well impressed with that moment of inspiration.
Anyway the blueberry and lemon muffins were a test for next week’s cake stand at the St. Patrick’s Day Festival in Parc Cinquaintenaire. Obviously, I’ll be making the Guinness and chocolate muffins but need a couple of other creative morsels. Not sure if these will make the cut, but they are tasty all the same. First of all, here is the poster for the event (it’s also a link to the website and the Facebook link is here).
Blueberry and lemon muffins
Myself and Jane lashed into a couple of these with a cup of tea yesterday, undoing all the good of our run with one fell but scrumptious swoop.
250g self-raising flour
1 tsp bicarb of soda
100g golden caster sugar
Zest of one lemon
150ml low-fat natural yogurt
2 tbsp milk
Preheat the oven to 200 degrees Celsius. Line a 12-hole muffin tin.
Melt the butter in a small pan over a low heat and set aside to cool.
Sift the flour and bicarb into a bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre.
Beat the eggs until smooth and then beat in the yogurt, milk and melted butter. Stir in the flour mixture with a large metal spoon, but stir as little as possible so that you don’t ruin all the fruit.
Divide the batter between the muffin cases. Sprinkle with some of the golden caster sugar. Bake for 20 minutes/until well risen and golden-brown (my oven is hotter than most, so I have to really keep an eye out for burnage). Serve warm or allow to cool on a wire rack. I made 12 and there is one left for tomorrow, so it’s hard to know if they keep for more than two days.