It’s end of July now, next weekend we are planning to spend a weekend on the seaside. So proper holidays are coming but… Just a one small “but”- weather. I really hope it is gonna be nice and sunny so we can do lots of walks on the shore and eat some fish and chips outside. At the moment it’s hard to tell. Last week was soooo hot, 32 deegrees…for a day. Nevermind. I believe we are gonna have amaaazing weather :). Also I should get used to English weather by now.
You have to always try to look at the bright side- if it is not too great outside it’s a good excuse to spend a day inside… in a kitchen preferebly haha. Especially at this time of a year when you have such a variety of fresh fruit and vegetables. it would be a shame not to bake anything. So here it is, recipe for blueberry muffins. So nice and fruit with a n addition of lemon zest- just must try.
I copied this recipe from my old blog. I was keep promising myself to copy those recipes and translate to english but there was always something else to do (also I am a bit lazy ;p). Anyway from now on I’ll try to be more organized and sort this out 🙂
300 g plain flour
125 g sugar
3 tsp baking powder
40 g dried cranberries
2 tbsp boiling water
about 160 g blueberries
50 g melted unsalted butter
3 tbsp oil or olive oil
150 ml yoghurt
zest from one lemon
Soak the cranberries in a boiling water and set aside.
In a mixing bowl place flour and sugar.
Add baking powder.
In a separate bowl melt the butter. Then add the oil…
… and yoghurt. Mix all together..
Add the lemon zest to the flour…
… and egg mix.
Mix everything well together.
Add drained cranberries and blueberries.
Gently fold them in a cake mix.
Transfer cake mix into a muffin cases.
Sprinkle each muffin with a sugar and place in a preheated oven 200 degrees for 15-20 min.
When they baked, set them on the side for a 5 minutes and eat 🙂