Assalamualaikum wbt...
Salam sejahtera dan selamat berhujung minggu...
Pejam celik pejam celik, dah nak habis tahun 2014 kan... Cepat sungguh masa berlalu....
Sekarang ni di Brisbane musim panas. Suhu sekitar 31-35 darjah celcius. Allah, memang berbahang.
Tambahan pula unit yang kami sewa ni tiada alat penghawa dingin. Kesian anak-anak. Berpeluh-peluh.
Sekarang kami sedang berkira-kira untuk berpindah rumah. Bukan sebab tiada alat penghawa dingin tetapi sebab tuan rumah sedang dalam proses untuk menjual rumah yang kami sewa ni. Sebabnya tidak pula kami ketahui. Pemilik unit ini Eliza namanya. Melihat dari rupa fizikalnya, saya kira dia dari Filipina. Saya mungkin silap....
Okaylah, cukup cerita pasal rumah sewa. Jom kita intai-intai resepi muffin ni yang saya jumpa di dapur For the Love of Cooking. Muffins ni saya buat pagi tadi sementara menunggu suami pulang dari membeli barang-barang keperluan di Inala. Kebetulan ada blueberries yang saya beli semalam di kedai buah-buahan dan sayur-sayuran berhampiran Restoran Shalom. Resepinya ringkas dan mudah. Jom kita!
TOASTED COCONUT AND BLUEBERRY MUFFINS
Source: For the Love of Cooking
Ingredients:
1 1/2 cups of white flour
1/2 cup of whole wheat flour (I used 2 cups of plain flour)
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1/2 cup sweetened coconut, toasted
1/2 cup of sweetened coconut
1 egg, beaten
4 tablespoons butter, melted and slightly cooled
1 cup milk
1 tsp vanilla extract
1 1/2 cups fresh blueberries (divided)
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1/2 cup sweetened coconut, toasted
1/2 cup of sweetened coconut
1 egg, beaten
4 tablespoons butter, melted and slightly cooled
1 cup milk
1 tsp vanilla extract
1 1/2 cups fresh blueberries (divided)
Directions:
Preheat oven to 400 degrees and coat a 12 cup muffin tin with cooking spray.
Toast the coconut. Place the coconut in a thin layer on a baking sheet. Place into the oven and watch very carefully so it doesn't burn. Toss to brown evenly. Remove from the oven and let it cool.
Combine flours, baking powder, salt, and sugar together in a large bowl. Add the toasted coconut and combine.
Using an immersion blender (I used hand whisk), mix together the egg, butter, milk, and vanilla until well combined. Slowly pour the dry ingredients into the wet ingredients and mix well. Fold in most of the blueberries gently into the muffin batter.
Divide the batter among muffin cups. Sprinkle the (un-toasted) coconut evenly over the top of each muffin followed by the remaining blueberries.
Bake for 18-20 minutes or until a tester inserted into the center of a muffin comes out clean. Cool for a few minutes in the muffin tin then remove from the tin and let them cool on a cooling rack. Enjoy.
Toast the coconut. Place the coconut in a thin layer on a baking sheet. Place into the oven and watch very carefully so it doesn't burn. Toss to brown evenly. Remove from the oven and let it cool.
Combine flours, baking powder, salt, and sugar together in a large bowl. Add the toasted coconut and combine.
Using an immersion blender (I used hand whisk), mix together the egg, butter, milk, and vanilla until well combined. Slowly pour the dry ingredients into the wet ingredients and mix well. Fold in most of the blueberries gently into the muffin batter.
Divide the batter among muffin cups. Sprinkle the (un-toasted) coconut evenly over the top of each muffin followed by the remaining blueberries.
Bake for 18-20 minutes or until a tester inserted into the center of a muffin comes out clean. Cool for a few minutes in the muffin tin then remove from the tin and let them cool on a cooling rack. Enjoy.
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