Blue­berry, date & oat muffins with yo­ghurt

Irish Daily Mail - YOU - - LORRAINE ESPECIAL -

I find that us­ing sugar and dates to­gether in this recipe pro­vides the best depth of flavour. The yo­ghurt light­ens the crumb a lit­tle and gives a small amount of sour­ness, which is en­hanced by the but­ter­milk or soured milk. In­stead of the blue­ber­ries, feel free to use your favourite berries, such as rasp­ber­ries or black­ber­ries – or use a mix­ture of them all to make a sum­mer berry muf­fin. MAKES 12 100ml but­ter­milk or 100ml whole milk and juice of ¼ lemon 240g self-rais­ing flour ½ tsp bi­car­bon­ate of soda ½-1 tsp ground cin­na­mon 150g soft light brown sugar 180g pit­ted dates (Med­jool or any sticky soft date), finely chopped 90g salted but­ter, melted 1 medium egg 200g Greek yo­ghurt 75g blue­ber­ries 50g por­ridge oats EQUIP­MENT 12-hole muf­fin tin me­chan­i­cal ice-cream scoop (op­tional) 1 Pre­heat the oven to 180C (fan 160C/350F/gas 4) and line the muf­fin tin with 12 pa­per cases. If you’re mak­ing your own but­ter­milk, put the milk and lemon juice in a jug and al­low it to sit for 15 min­utes. 2 Put the flour, bi­car­bon­ate of soda, cin­na­mon, sugar and dates in a large bowl and stir to com­bine. Then add the melted but­ter along with the egg, yo­ghurt and but­ter­milk, stir­ring as lit­tle as pos­si­ble to pro­duce lighter, fluffier muffins. Fold in the blue­ber­ries un­til just com­bined. 3 Us­ing a large spoon or me­chan­i­cal ice-cream scoop, di­vide the mix­ture among the cases, us­ing a spat­ula to en­sure you get ev­ery last bit out of the bowl. Waste not, want not! Sprin­kle the oats on top and bake for 20-25 min­utes, un­til the muffins are cooked through. To check that they are cooked, in­sert a skewer in the cen­tre of a muf­fin – it should come out clean. 4 Once the muffins are baked, re­move them from the oven and leave to cool a lit­tle in the tin. They are de­li­cious served warm or cold.

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