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Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tartsby Donna Hay
How To Blueberry Muffins
2 cups plain (all-purpose) flour
Preheat the oven to 180°C (350°F). Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.
Place the sour cream, eggs, lemon rind and oil in a bowl and whisk until smooth. Stir the sour cream mixture through the flour and sugar mixture until just combined.
Sprinkle over the blueberries and stir once. Spoon the mixture into 12 x 1/2 cup (4 fl oz) capacity nonstick muffin tins until two-thirds full. Bake for 12 minutes or until cooked when tested with a skewer. Makes 12.
For tender muffins that rise well, stir the mixture evenly and only until just combined. Do not overwork the mixture.
To make larger muffins, use 6 x 1 cup (8 fl oz) capacity muffin tins and bake them for 35 minutes.
Raspberry and white chocolate muffins Omit the grated lemon rind. Replace the blueberries with 1 1/4 cups fresh or frozen raspberries and add 3/4 cup chopped white chocolate in step 3 above.
Banana and cinnamon muffins Add 1 teaspoon ground cinnamon in step 1. Replace the blueberries with 1 cup chopped banana.
1 quantity sweet shortcrust pastry (page 157)
Preheat the oven to 180°C (350°F). Roll out the pastry on a lightly floured surface until 3mm (1/8 in) thick. Place in a 22cm (9 in) tart ring*. Line the pastry with non-stick baking paper and fill with pastry weights or uncooked rice or beans. Bake for 10 minutes, remove the weights and bake for a further 10 minutes or until the pastry is golden. Reduce the oven temperature to 150°C (300°F). To make the filling, place the pumpkin, sugar, eggs, cream and cinnamon in a bowl and whisk to combine. Pour into the tart shell and bake for 50 minutes or until the filling is set. Cool in the tin. Sprinkle with nutmeg, slice and serve with brown sugar mascarpone (page 174).
? Peel, chop and steam 500g (1 lb) butternut pumpkin until cooked. Cool completely and puree in a food processor.
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