Hello lovelies,
I think it’s fair to say I’ve spent the majority of my quarantine in the kitchen creating some delicious foods and creating recipes to share with you all.
I mean let’s be real here, I don’t get out much anyway thanks to my illnesses and the pain they cause so being stuck in lockdown isn’t to different for me. But one thing I can say about this time spent in lockdown is thatI’ve felt super inspired to just create recipes not only for my family to enjoy, but you guys also.
Baking is an outlet for me. When I’m stressed, anxious, nervous etc, I can come to baking and know it’s going to take my mind off everything, and that could be the case for you too! This time spent in lockdown is scary, there’s no doubt about that and I know so many people are struggling so I want to challenge you. I want you to get up, get yourself ready and get your bake on. Wether your a good cook or just a beginner, my recipes are catered to all and I truly believe that this is something to take your mind off everything currently going on, even if it’s for a little while.
Today I’m sharing with you my lemon & blueberry muffins which are super easy to make and are super yummy to eat. Fancy giving them a go? The recipes below:
Ingredients You Need:
- 2 Medium Eggs
- 125ml Of Vegetable Oil
- 250ml Of Semi Skimmed Milk
- 400g Of Self Raising Flour
- 250g Of Golden Caster Sugar
- 1 Bag Of Defrosted Blueberries (Or One Fresh Punnet)
- 3tbsp Of Lemon Extract
Ingredients You
- 30mls Of Water
- Royal Icing Sugar
- 2tsp Of Lemon Extract
How To Make Muffins:
- Firstly, gather together your equipment and ingredients, line two muffin trays with paper muffin cases and preheat the oven to 200C/180C Fan/Gas Mark 6.
- Secondly, in a large bowl beat the 2 medium eggs lightly with a handheld electric mixer for 1 minute.
- Add the 125mls of vegetable oil and 250mls of semi skimmed milk and beat until just combined.
- Next, add the 250g of golden caster sugar and whisk until you have a batter.
- Now, sift in 400g of self raising flour and 3tsp of baking powder and mix until smooth. TIP: Be careful not to over mix the batter as this will make the muffins tough.
- Stir in the punnet of blueberries and 3tbsp of lemon extract.
- Once the muffin batter is made, fill the muffin cases two-thirds full and bake for around 20-25 minutes. Till firm to touch and the skewer inserted in the middle comes out clean.
- Leave the muffins in the tin to cool for a few minutes before placing on a wire rack to cool completely.
- When the muffins are completely cooled, it’s time to decorate!
- In a small bowl, add 30mls of water and add in the royal icing powder. Now I’ll be honest, I just continue adding the royal icing powder to the water until it becomes a thick consistency. Not to thick, but thick enough to drizzle over the cakes.
- Now this step is completely optional but I added 2tsp of lemon extract into the royal icing but you could keep the royal icing plain, it’s completely up to you.
- Finally, drizzle the royal icing over the top of the muffins, making sure each muffin has been coated.
That’s your lemon and blueberry muffins prepared, baked, decorated and ready to enjoy!
Now this recipe should make on average 15-18 muffins depending on the size you want them to be. I actually doubled this batch thinking it would make a few extra, instead it made around 40 muffins, so unless your wanting that many, don’t make the mistake of doubling the amount of ingredients haha.
Let me know if you’ve taken me up on this challenge to get in the kitchen and start baking! you may find yourself a new hobby.
Sending you tons of love and hugs as always,
Elle xo
