Blueberry & Basil Muffins
Created on 2018-11-26
- 112 g butter
- 115 g milk
Add milk to to the butter and let cool
Pour mixture over into kitchen machine bowl
- 2 egg
Add egg: Make sure you've let the butter and milk cool down a bit so that you don't end up with chunks of boiled eggs in the dough.
- 1 plant basil
- 2 cups blueberries
Wash basil and berries
- 1 tbsp lemon zest
Add basil, berries, and lemon zest
- 230 g flour
- 150 g sugar
- 2 tsp baking powder
- 1 tsp salt
In separate bow, mix the dry ingredients
Pre-heat oven: 175 °C, convection.
Add dry to wet in kitchen machin while it's working: You want to run the kitchen machine on low, and add the dry stuff gradually (don't just dump it all in there at once).
Pour in fomrs: With the amounts specified here you should get a decent size on the muffins if you divide the dough on approximately 12 muffin forms.
Roast for 25 minutes: Put the muffins into the oven that you have pre-heated to 175 °C and set to convection. They should be done after about 25 minutes.