Tuesday and time to make peace with this busy day. It seems to be the one that either throws us off or we all just fall in a heap when we get home.
Not today. Not with these muffins to look forward to.
They are actually sitting on my counter waiting for me right now. There’s also one calling to me from my lunch.
Why have they been made so often? We LOVE them and they call for an ingredient that I wanted to make sure that they didn’t work on a fluke-custard.
You see, I had a jar of custard in the fridge that leftover from slathering apple crisp the night before. I always make way too much but it never seems to go to waste. I’ll add extra eggs and turn it into a pie or well, I think sometimes my family sneaks in and drinks the stuff. Yuck.
But I realize that not everyone makes gallons of custard and maybe they want to buy it premade or make it with the powder. We’ve taken one for the team and HAD to try these using all three and they are equally delicious.
Start with the usual suspects: sugar, flour, baking powder and to lighten everything, zest of a lemon.
Add in blueberries and coat them with the dry ingredients. Pour in; custard and oil and pop into muffin cups. A wee sprinkle of sugar goes on the top and a bake until browned.
And here you go. So yummy.
But why the two finished shots? Well, small one has decided that she’s my food stylist and set things up above. I promised her I would use it.
It looks fab except for the sunshine in the shot so…here we go. Part deux.
- 2¾ cup flour
- 2 tsp baking powder
- zest of 1 lemon
- ½ cup sugar
- 1 cup blueberries (fresh of frozen are equally wonderful)
- 1 cup custard
- ⅓ cup olive oil
- Sugar for sprinkling on the top (optional)
- Mix dry ingredients together, add blueberries to coat and fold in custard and oil just to combine.
- Bake at 350 for 15-20 or until a knife comes out cleanly.