5/Aug/2015 Happy Wednesday 藍莓瑪芬

Happy Wednesday dear all~ count down for weekend...(;P)

@@ I forgot to take photo of the breakfast for today.... Big head prawn**

Breakfast : hard boiled egg, edamame and dried mulberry

Lunch and dinner : stir fry spinach noodle

Teatime : blueberry muffins and honey lemon juice

LUNCHIE 午餐~

Blueberry Muffins

(yield 10 medium size muffin)

(Recipe adapted from kidspot.com.au)

Ingredients

2 cups self raising flour

1 tsp cinnamon

Juice of 1 lemon and zest

1/3 cup muscovado sugar / any sugar (original recipe was 1/2 cup)

1 egg

100g butter, melted / VCO

1 cup milk

1 cup frozen blueberries

Steps:

1) Pre-heat oven to 180°C. 

2) Sift flour and cinnamon in a bowl. Add in frozen bluberries and lemon zest, mix well.

3) Put lemon juice, sugar, egg and melted butter in another bowl, whisk till combined. 

4) Pour wet ingredients into dry and gently fold to combine. Add in blueberries and roughly mix.

5) Spoon batter into cupcake liners and bake for 25-30 minutes.

藍莓瑪芬 

（食譜能做出10個中等大小的瑪芬）

材料：

2杯 自發麵粉

1茶 匙肉桂粉 （不加也可）

1粒 檸檬 （榨汁和檸檬皮屑）

1/3杯 黑糖/任何糖類（原配方是1/2杯，寶寶吃所以減糖）

1個 雞蛋

100克 無鹽奶油 （融化）/ 椰子油（Virgin Coconut Oil)

1杯 牛奶

1杯 冷凍藍莓

做法：

1、首先將烤箱預熱180度；

2、將自發麵粉和肉桂粉過篩在一個大容器裡。加入冷凍藍莓，檸檬皮屑，小心攪拌均勻；

3、另外取一大容器，打入雞蛋，融化奶油，糖和檸檬汁

，攪拌均勻；

4、將濕的材料倒入乾的材料，混合均勻以後倒入紙杯或瑪芬模具中，8分滿即可；

5、放入烤箱，烤大約25-30分鐘。

P/S:這個蛋糕不需要打發雞蛋，特別簡單快手做，表皮脆脆的，特別好吃。

融化奶油

香噴噴的瑪芬出爐咯