Blackberry Muffins / Muffiny z jezynami

 Original recipe from  Allotment  



Submitted by maggiechrisfarmer

You can tell if you're eating a true American style muffin because the air holes inside will be all different sizes and the texture is between a scone and a cake.  If this isn't the case you've been sold a cup cake which has not been made by hand!

They are really easy to make.  The important thing to remember is DON'T use a mixer and DON'T over mix.  All you have to do is barely incorporate the dry ingredients into the wet – it doesn't matter if there are lumps and bits of flour showing, they will disappear when you bake them.  Makes 12-14 generous sized muffins.

• 750g plain flour
• 2 heaped tablespoons baking powder
• 300g caster sugar
• 250g (weight) of sunflower oil
• 4 large eggs, beaten
• 500ml buttermilk or plain yoghurt
• 1 teaspoon of pure vanilla extract
• 150g blueberries

Preheat the oven to 180oC.  Put paper muffin cases into a muffin tin.

Get together the dry ingredients and the wet ingredients separately first by sieving the flour and baking powder into a fairly big bowl then adding the sugar and fruit.  Stir gently so  everything is evenly mixed.  In a large jug or a different bowl put the wet stuff – the (weighed) oil, whisked eggs, buttermilk and vanilla.

Pour all the liquid into the centre of the dried ingredients.  Using a big spoon (not a whisk) barely mix.  If it still looks lumpy it's just right, if it looks smooth, don't mix it so well next time!  Using a spoon, put the mixture into the paper cases, filling them so them are mounded half an inch higher than the edge of the paper if you want to get the traditional mushroom shape to your muffins.  Bake in the preheated oven for about 20 minutes, according to how hot your oven is.  Take out of the oven, cool for just 10 minutes then remove from the pan to finish cooling.  Eat and enjoy!

  

  Polish_pls


Muffiny z jezynami 

 ( acz moga byc jagody)


750g maki
2 czubate lyzki proszku do pieczenia
300g cukru ( ok szkl)
250g oleju ( wagowo)
4 jajka ( duze, lekko roztrzepane)

500ml maslanki
1 lyzka ekstraktu prawdziwej wanilii
150 g jezyn/jagod

Piekarnik nagrzac do temp 180oC. 
Przygotowac foremki do muffinow ( pojedyncze silikonowe albo papierowe do metalowych)
Sypkie produkty przesiac i wymieszac dokladnie razem 
To samo z cieklymi ( wymieszac znaczy)
Dodac do siebie i wymieszac by sie tylko polaczyly dorzucajac owoce. Ma byc grudkowate, niejednolite, jak to w muffinach.
Nalozyc do foremek ( wypelniajac prawie po brzegi jesli muffiny maja byc `z czapa`)
Wstawic do nagrzanego piekarnika i pice ok 20 min. Wyjac, odstawic na 10 min i przelozyc do ostygniecia ( najlepiej na drucianej kratce) 

Smacznego!