Sweet Things from the Aga by Hannah Miles

Author:Hannah Miles
Language: eng
Format: epub, azw3
ISBN: 9781472933058
Publisher: Bloomsbury Publishing
Published: 2015-04-12T16:00:00+00:00

Pumpkin muffins

Blueberry and orange muffins

makes 12

Everyone loves that all-American favourite the blueberry muffin. This version, bursting with berries and with a tang of orange, makes a delicious treat at any time of day. Why not serve the muffins warm for breakfast, straight from the Aga with a fresh pot of coffee?

PREPARATION: 15 MINUTES | BAKING: 15–20 MINUTES

100g butter

250g self-raising flour

1 teaspoon bicarbonate of soda

1 teaspoon baking powder

100g dark brown sugar

150ml milk

125ml natural yoghurt

2 eggs zest and juice of 1 orange

200g blueberries

1 tablespoon icing sugar

equipment

12-hole muffin tin lined with 12 muffin cases

Place the butter in a heatproof bowl on top of the Aga to melt it, then remove it from the Aga and leave it to cool.

Sift the flour, bicarbonate of soda and baking powder into a bowl and stir in the sugar. Whisk together the milk, yoghurt and eggs. Pour this into the flour mixture, add the cooled butter and whisk again. Fold in the orange zest and blueberries. (Don’t worry if the batter is slightly lumpy; this is normal.)

Spoon the mixture into the muffin cases and bake for 15–20 minutes on the middle rungs of the Roasting Oven below a cold shelf (or in the Baking Oven), turning the tin halfway through cooking.

When the muffins are baked, heat the orange juice and icing sugar and bring to the boil on the Boiling Plate. Spoon a little of the syrup over each muffin. You may not need all of the syrup, depending on how juicy your orange was.

These muffins will keep for 2 days in an airtight container but are best on the day they are made.

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