Jan.7, 2004
These are the blueberry muffins I baked today.
Looks yummy, huh?
I had put the blueberries in the freezer last summer. 6 months later, finally their time to be eaten comes! The recipe requires cake flour only but I used the same amount of whole wheat and cake & pastry flour. That made the muffins a little tougher but I liked it better than regular muffins.
I was kind of surprised when the blueberry juice leaked out as baked. It looked kind of gross (giggle) like a bleeding nose or something! The juice turned into fresh sugarless jam.
This is the first time through my life to bake muffins but, quite successful, it was. Nice, eh??
: Ingredients :
transfat free margarine 100g
sugar 100g
eggs (L) 2
yogurt 50g
vanilla to taste
cake & pastry flour 60g
whole wheat flour 140g
baking powder 3/4 tsp
blueberries 100g
ブルーベリーマフィンを作ってみた。
ちょっと適当に改良を加えつつ。。
これから、何か作ったら材料も書き込むことにしよぅと思いました。
These are the blueberry muffins I baked today.
Looks yummy, huh?
I had put the blueberries in the freezer last summer. 6 months later, finally their time to be eaten comes! The recipe requires cake flour only but I used the same amount of whole wheat and cake & pastry flour. That made the muffins a little tougher but I liked it better than regular muffins.
I was kind of surprised when the blueberry juice leaked out as baked. It looked kind of gross (giggle) like a bleeding nose or something! The juice turned into fresh sugarless jam.
This is the first time through my life to bake muffins but, quite successful, it was. Nice, eh??
: Ingredients :
transfat free margarine 100g
sugar 100g
eggs (L) 2
yogurt 50g
vanilla to taste
cake & pastry flour 60g
whole wheat flour 140g
baking powder 3/4 tsp
blueberries 100g
ブルーベリーマフィンを作ってみた。
ちょっと適当に改良を加えつつ。。
これから、何か作ったら材料も書き込むことにしよぅと思いました。
Only this ratio gives full deliciousness in my mouth.
Your husband is a lucky person, I believe.
Thank you for your comment about my blog article.
…And, you’re telling me!
I referred the ratio from this recipe that I got from some cooking school here.
I took one of the continuing education courses provided by Toronto’s most popular career college. Once you learn there, you will know the professional chefs’ way of baking ! Even very beginners like me can make good-looking tasty desserts!
…The ingredients I introduced here are not from the recipe, by the way.