Food Photography - Blueberry Muffin Recipe
I adore fresh warm Muffins, especially Blueberry, or Apple and Cinnamon, so I thought I would share a recipe and some images taken over the holidays...This Recipe and images are just a little Sneak Peek for my soon to be released For the Love of Food, Food Photography Class.
Lactose Free Blueberry Muffins
1 3⁄4 cups flour (could be Gluten Free)
1⁄4 cup sugar
2 teaspoons baking powder
1⁄2 teaspoon salt
3⁄4 cup blueberries
1 egg (Or egg substitute)
1/2 tablespoons vegetable oil
1⁄2 cup lactose free Milk (or regular milk)
1⁄4 teaspoon vanilla
1 tablespoon icing sugar or granulated raw sugar
Preheat the oven to 180°C. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
In a medium-sized bowl, beat together the oil and sugar until well combined.
Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
Beat in the baking powder, salt, and vanilla.
Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan
Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired (or sprinkle with icing sugar at the end)
Bake the muffins for about 20 - 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the centre muffins comes out clean.
Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.
Makes approx 12 muffins (or half the quantities for 6 muffins).