I’m so freaking amazing this blog post will load at the same time as I am boarding a giant illogical A380 which will, I hope, take me to Dubai. From Dubai I’ll board a much less comfortable Boeing for the long trip to Perth. All with NewHuman being angelic, non-pooing, non-crying and generally being brilliant. I’ve never been a believer in the power of mantras and I am remarkably relaxed about doing long-haul with a baby, but nevertheless I am repeating the angelic thing to myself quite often.
I’m writing this as the previously posted biscuits are cooking. I made these muffins a couple of weeks ago. Four are in the freezer to keep the boyfriend going during my absence, the rest were eaten poste haste. They are BEASTS, massive things, totally delicious.
Obviously as they are Ottolenghi it’s a bit of a faff to make them. He’s a pain in the ass.
Preheat your oven to 170C/Gas Mark 3.
Line your muffin trays with paper cases.
Then you’ll want a crapload of ingredients:-
540g plain flour
5 teaspoons baking powder
1/2 teaspoon salt
2 free range eggs
340g caster sugar (I used 300g)
140g unsalted butter, melted
grated zest of 1 lemon (I didn’t use, couldn’t be arsed)
1 granny smith apple, cut into a 1cm dice
200g fresh blueberries, and a few extra
for the crumble:
150g plain flour
50g caseter sugar
100g cold butter, cut into small cubes
Make the crumble by putting the ingredients in a bowl and blending with your fingers. We’ve been here before, talking about how to make crumble. Just do it.
In another bowl sift together (and by sift I mean I chucked them all in and whazzed with a whisk) the flour, baking powder and salt.
In ANOTHER BLOODY BOWL (a bigger one) whisk together the eggs, sugar and melted butter – you need to make sure the butter isn’t too hot unless you want scrambled eggs. You don’t really want scrambled eggs in your muffins. Whisk in the milk and lemon zest, if using, and then fold in the fruit. Gently, Ottolenghi says.
Add the sifted dry ingredients to the wet and fold together VERY GENTLY VERY GENTLY making sure you stir enough to combine BUT NO MORE DON’T OVERMIX GODSAKE.
Ottolenghi says it should be lumpy and rough. I have often been lumpy and rough.
Spoon the mixture into your muffin cases – it’ll fill them up a lot. It’s meant to.
Generously cover with the crumble topping, adding a few extra blueberries. I wasn’t able to let go completely with the blueberry sprinkling, you’ll note. Bit of an OCD fail, that.
Into the oven for 30-35 minutes.
I’ve been fairly vocal about being pleased NewHuman arrived in the spring and summer months here but I even I, a hard-hearted and non-maternal type, will admit to being somewhat pleased by the level of cute achieved in wrapping him in various layers of fleece now that the cooler weather is en route.
Right – check your muffins – if a skewer comes out clean they’re done. Take them out of the tin and let cool.
Eat. They’re massive. MASSIVE. They will also make you massive.