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Wednesday, 3 November 2010

Pretty Blue Babies

I really like this one. It tasted so good and because it has a healthier element, it felt extra good to serve this to loved ones. Added to that it was an easy recipe making me want to share it so that you can try making it at home for your loved ones too. This recipe is worth a keep (thanks to Happy Home Baking) and will used it as a base for more variations .

What's so special? Instead of butter, the recipe called for vegetable oil. I used organic extra virgin olive oil. This is the first time I am using olive oil for muffins. I was very happy with the results. It was a lot less oilier for sure, making it very light, soft and fluffy too. I was really surprised by the difference between using olive oil and butter. There was a nice hint of freshly cut grass coming from the olive oil which blended well with the fragrance from the bananas and the occasional burst of blueberry juice from the fruits although slightly sourish was just right to balance of the entire sweetness.

The muffins rose up very well too, this is the first time I got such a nice dome for my muffins.

Try it out and let me know if it's worth your thumbs-up too!

(makes 9 muffins)

210g plain flour
1 teaspoon baking powder
1 teaspoon baking soda
1 egg, lightly beaten
100g sugar
1/4 cup (60 ml) oil (I used extra virgin olive oil)
1 teaspoon vanilla essence
3 medium sized bananas, mashed (Pisang emas preferred for its fragrance and sweetness)
1 cup of blueberries (fresh or frozen)

  1. Mix and sift flour, baking powder, baking soda in a bowl. (Not sure if sifting it twice was the reason why it rose so nicely)
  2. Toss blueberries with 1 or 2 teaspoon of the flour mixture in a sieve, and set aside. Coating the blueberries with flour helps to keep them from sinking to the bottom.
  3. Beat egg and sugar until well blended and sugar granules looked slightly melted.
  4. Add in oil, vanilla essence and mashed bananas. Mix until well blended.
  5. Add in flour mixture to the wet ingredients. Stir lightly until blended. DO NOT over stir as it will make the muffins tough (Very important).
  6. Fold in blueberries gently.
  7. Fill muffin cups until almost full.
  8. Bake in preheated oven at 200 degC for 20 to 25 mins.


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