Berry muffins

In my last post I cribbed about missing Hypercity – I still do – like hell. But like I also pointed out, we’ve found a close equivalent in Spar Hypermarket. Located in the MGF Metropolis, its right opposite our place (Metro stop: MG Road). Spar is a joint venture between the Dubai based Landmark Group (which also owns Lifestyle) and SPAR International (of Dutch origin).

Coming back to Spar, its well, quite your regular supermarket with all the regular stuff. Some imported stuff, though I think Le Marche would be a better option if you were looking for purely imported stuff.

Went through the chips, soft drinks routine then finally arrived at the frozen foods section. To my utter joy I discovered they stored frozen berries, which went by the name The Connoisseurs. Blueberries, raspberries, blackberries and strawberries all available. Pricing is a little steep at 150 for a 200 gm pack. The husband loves blueberry muffins, the ones you get at coffee shops are totally fraudulent – muffins with half a teaspoon of blueberry jam. Such a pity, but we used to buy a ready mix to make them almost every week. Hence, I jumped when I saw them.

Made them through the whole of last week – they were just lovely – threw in some strawberries I had as well – very moist and stayed almost a week. Here goes.

Adapted from: Joy of Baking

325 grams all-purpose flour

150 grams sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Zest of one orange and juice (used a kinnow, which is in season)

1 egg, lightly beaten

240 ml yogurt, whisked

120 ml oil

1 teaspoon vanilla extract

About 350 gms frozen berries (I used blue & strawberries)

Method

· Preheat oven to 190 degrees C

· Position rack in center of oven. Line with paper liners

· In a large measuring cup or bowl whisk together the egg, yogurt, oil, and vanilla extract

· In another large bowl combine the flour, sugar, baking powder, baking soda, salt

· 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

· Add orange zest and juice

· Fill each muffin cup almost full with batter

· Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about20 - 25 minutes

· Transfer to a wire rack and let cool for about 5 - 10 minutes before removing from pan

· Enjoy!

If you want to order the same (in Gurgaon), please do not hesitate to email me on shenoy.sneha@gmail.com!

Pat-a-cake, pat-a-cake……

…………………………baker's man.
Bake me a cake as fast as you can.
Pat it and roll it and mark it with "B"
And put it in the oven for Baby and me.

Finally bought myself a muffin tray with 250 of those cute paper cups. This is what became of all the batter that went into the tray, nice ne c’est pas?

Its called Devil’s Food Cupcakes. Am not sure of the authenticity of this, but I read some where that until the first half of the 19th century chocolate was not used as an ingredient in cakes!!
(Aren’t I glad was born in 1980)

Now, why is it called devil’s food cake? Perhaps the enormous quantities of cocoa & dark chocolate that go into making it. Also, baking soda used as one of the ingredients is supposed to cause reddening of the cocoa powder when baked (didn’t detect a faintest trace of this though).
Also, contrasts with the Angel cake which is light, white & fluffy – which translates to lots of egg & egg whites (blech).

Anyways, here’s the recipe for those who might want to try it out, makes about 9 cupcakes.

Ingredients:

Butter – ½ cup melted
· Cocoa – ¾ cup
· Dark chocolate - 50 gms chopped into bits (about 9-10 tbsp chopped)
· Eggs – 1
· Sugar - 3/4 cup (can use a bit of cinnamon flavored sugar as well)
· Vanilla extract - 1 tsp
· Flour - 3/4 cup
· Baking powder - 3/4 tsp
· Baking soda - 1/2 tsp
· Salt - 1/2 tsp (no need to use if using Amul butter, preferably use the new variety with reduced salt)
· Butter milk - 1/2 cup (mix equal amounts of water & yoghurt)

Method
Mix melted butter with sugar
Add the buttermilk – mix
Whisk in beaten egg with vanilla
Sift cocoa, flour, baking powder and soda
Add one spoon at a time to the liquid mixture
Line muffin tray with paper cups, spoon 1 tbsp of batter, add about 1 tsp of chopped up dark chocolate bits, follow up with another 1 tbsp of batter
Bake at 175 degrees celcius for about 20 mins
Enjoy!