Blueberry Muffins

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I’ve always thought muffins for breakfast was way too American for my liking.  Not that I have anything against American breakfasts at all, but breakfast selection does depend on how you’ve been brought up, and cake for breakfast was just never seen as a good thing in our household.  In fact, it was seriously frowned upon.  However, I have been trying to broaden my culinary horizons for some years now, and decided that today was the day that we would push the boat out and have fresh muffins for breakfast.

I’ve often wondered exactly what the difference between a fairy cake (or cupcake as they are now so often referred to) and a muffin is, as they do taste pretty similar. And for those of you who may also ponder such things, here is my brief synopsis. Muffins are more batter tasting and made with as little mixing as possible, so the dry ingredients are swirled around nonchalantly together, then the wet ingredients are whisked together.  When combined it is recommended that you use a wooden spoon and stir together just enough that the ingredients know each other but aren’t overly familiar.  The blueberries, or whatever takes your fancy, are then added, once again with as little mixing as possible.  The mixture is then plopped into cases and shoved in the oven. No tender smoothing over, no concern about the way it’s plopped into the case. Nothing. Treat ’em mean.  Muffins also never have a topping on them.

Whereas fairy cakes are made by fairies.

So, this morning I had my whole domestic goddess head on and prepared the muffin mixture, distributed in cases accordingly, and popped the tray into the oven for 20 minutes whilst I went to get changed.  Although it is Sunday I had places to be this morning, so timing was crucial.  Having dressed etc, I came down to find the muffins perfectly cooked.  Smugly I presented them to the family who made absolutely the right facial expressions and cooed appropriately.

What I had forgotten of course, is that when you put fruit in cakes, the fruit gets hot. And stays hot for quite a while.

Ah well, they were still delicious, and I’ll know for next time that although warm muffins is a wonderful idea for breakfast I must remember the basic rules of culinary physics.


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