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Hello, I'm Tess, welcome back to the Sweet Treats series. In this episode I am going
to be making some really healthy and delicious banana blueberry muffins.
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So to begin I have got my blueberries in a bowl, I have got 75 grams here and I have
got 75 grams in the freezer. What I did was I dusted some of them with flour and then
I popped them in the freezer because it means when you cook them they don't sink to the
bottom and they hold their shape. So I have got half of my blueberries in the bowl and
I'm just going to add half a banana. You want to make sure it is a ripe banana so that it
mashes well. You are looking for a kind of thick gloopy kind of consistency. So now I
have got my food processor here, so I am just going to add my butter to the mixer. We want
to cream the butter nicely so it becomes light, pale, and frothy. So I have creamed the butter
a little and I am going to start adding the sugar. Once you have added your sugar the
mixture should take on kind of the texture of wet sand so I am going to turn that off.
Now you can see the kind of texture we are looking for. I am just going to add that to
my bowl with the blueberries and the banana. So I am just going to add my baking powder
and my bicarbonate soda to the flour and I am just going to give that a little mix before
I start adding it gradually to my bowl. Alternate between the buttermilk and the flour to get
a nice texture because you do not want to be mixing it when it gets too gloopy. You
want to make sure that it all kind of comes together nicely. For the full list of ingredients
and the method just check out the description box. If you just keep going until the flour
and the buttermilk are used up. There is no need to sift the flour if you do not want
to, so long as you give it a really good mix you will not get any lumps. Finally, the last
thing to go in is the egg. The reason I add this last is I do not want to overwork it,
and a dash of vanilla essence. You do not have to add this but I like the vanillary
flavor. Just fold that in. It should be quite a nice wet batter. You can see a kind of dropping
consistency, that is what we are looking for. So then the final thing to add is the frozen
blueberries. So these are nice and frozen now and it means that they are going to hold
their shape when they bake. So add those in. Okay, just give that a mix up. So I am just
going to pop the batter into muffin cases now. This should make probably about ten to
twelve muffins so you want them to be no more filled than about half, because they do rise
a lot as they cook. So if you just keep going until all your muffin cases are full, it is
a bit of a messy business. I have preheated my oven to 190 degrees and I am just going
to pop then in for 25 minutes or until really nice risen and golden.
So there we have it, here are my muffins, fresh out of the oven. Delicious, they smell
so fragrant and buttery and oh, yum. I am just going to pop them on to a wire rack to
cool a little. So this one I am going to hold on to. Make sure to subscribe and check out
the rest of the videos in the series. I hope you enjoyed this recipe and I will see you
again next time.
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