Blåbær fra haven - så er der muffins!

For to år siden fik jeg et par blåbærbuske af Reza. De har så stået nede i bunden af haven og passet sig selv - sidste år lykkedes det mig at finde en tre bær eller så, og jeg tænkte de nok ikke stod så godt.Men i år er der bær!



Først var de hvide, så blev de rødlilla og i dag var omkring halvdelen så smukt dybblå og helt modne. Da der er lovet voldsomme tordenbyger i aften, ville jeg plukke bærrene inden regnen slår dem af grenene. Jeg fik 70 gram og mente det måtte være nok til en lille portion blåbærmuffins.



Jeg synes de blev lidt for søde, så hvis man ikke er til det altfor sukrede skal man nøjes med 3/4 dl sukker til opskriften.

Opskrift:

1 dl gyldent rørsukker
½ tsk vaniljesukker
1 stort æg
½ dl olie (f.eks. solsikke)
100 g speltmel
1 tsk bagepulver

70 g blåbær
1 tsk mel og 1 tsk sukker

Tænd ovnen på 200°

Pisk sukker, vaniljesukker og æg skummende og luftigt. Pisk olien i.
Sigt mel og bagepulver sammen og rør det i dejen.
Vend bærrene med mel og sukker og fold dem i dejen.



Fyld smurte muffin-forme 2/3 fulde af dej og bag dem midt i ovnen i ca. 15 minutter. Tjek med en tandstik i midten om de er gennembagte.
Lad de bagte muffins afkøle let og server dem lune.



Velbekomme!



The English Corner

I got two blueberry bushes a couple of years ago, and they've been minding their own business at the bottom of the garden for the past couple of years. Last year I managed to pick three berries or so, and I concluded that the bushes probably weren't too happy in their spot. But this year there are berries! I picked 70 g deep blue and deliciously ripe blueberries today, and there is about an equal amount of berries still on the bushes that are not yet ripe. I decided that my little harvest was just perfect for a small batch of blueberry muffins. They turned out a bit on the sweet side, so if you don't care for a rather sugary taste you should stick to 75 ml sugar instead of 100 ml for these - that's what I'm going to do next time.

Recipe:

100 ml golden granulated sugar
½ tsp vanilla sugar
1 large egg
50 ml vegetable oil (e.g. sunflower seed)
100 g spelt flour
1 tsp baking powder

70 g ripe blueberries
1 tsp of the flour and 1 tsp of the sugar

Heat the oven to 200° C

Beat the sugar, vanilla sugar and egg in a bowl until pale and mounted, using an electrical beater. Beat in the oil gradually.
Sift the flour and baking powder into the batter and incorporate using a spatula.
Mix the berries with the flour and sugar and fold into the dough.
Fill well oiled muffin moulds 2/3 full, and bake in the middle of the oven for about 15 minutes. Check with a toothpick in the middle of a muffin that the dough is baked through - the pick should be free from any raw batter.
Let the muffins cool slightly on a rack and serve them warm with a cup of tea.



Bon appétit!