Sunday, 21 September 2014

Buttermilk berry muffins

These Buttermilk Berry Muffins wonderfully moist and tender, almost bread-like in texture, using buttermilk and a flavorless oil instead of the usual milk and butter. These Buttermilk Berry Muffins have a beautiful golden brown crust and are absolutely bursting with flavorful berries. 

  • 21/2 cups (325g) of plain flour, sifted 
  • 3/4 (150g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Zest of one orange or lemon
  • 1 large egg, lightly beaten 
  • 1 cup (240ml) buttermilk
  • 1 cup (120ml) sunflower oil
  • 1 tsp vanilla extract
  • 11/2 to 2 cups fresh or frozen berries ( blueberries, raspberries or blackberries)

Preheat oven to 180C/160C for fan oven. Line with paper liners 12 muffins cups.

In a large bowl or measuring jug, whisk together the egg, buttermilk, oil and vanilla extract. 

In another large bowl combine flour, sugar, baking powder, baking soda, salt and zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter it tough muffins will result. 

Fill each muffin cup almost full with the batter. Place in the oven and and bake until a toothpick inserted in the centre of the muffin comes out clean, about 20-25 minutes. Transfer to a wire rack and let it cool for bout 5-10 minutes before removing from pan 

Orange polenta cake

This orange polenta cake is lovely and moist, with a fruity flavour. Perfect for afternoon tea!!

  • 250g unsalted butter
  • 250g golden castor sugar
  • 4 large eggs
  • 140g polenta
  • 200g plain flour 
  • 2 tsp baking powder
  • zest and juice 2 oranges (less 100ml juice for the glaze)
For  the orange glaze
  • 100ml orange juice
  • 100g golden castor sugar

Heat oven to 160C/140C fan. Line the base and sides of a round 23cm cake tin with baking parchment. 
Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly.
 Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.
Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake.