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Hi, there!
This is not usual for me to post more than once a week here. But I announce this week as muffin week and I will be posting a muffin a day! (Hehe, I have been saving!) To make things more fun I will give away this beautiful Anthropologie muffin pan! I fell in love when I first saw it! It makes you want to serve your muffins from the pan! Right! So cute!
All you need to the is come say hi to me on instagram and repost my muffins on your account with hashtag #7days7muffins1pangiveaway and tag me @tartepink. Each repost gives you an additional entry to the giveaway.
First muffin: These blueberry lemon muffins with cardamom crumble. So deleicious!
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Blueberry lemon muffins with cardamom crumble
(adapted from Linda Lomelino)
Makes 12
Ingredients
Cardamom crumble topping
2 tbsp all purpose flour
2 tbsp granulated sugar
1/2 tsp ground cardamom
pinch of salt
25 g (about 1 1/2 tbsp) cold butter, diced
Muffins
100 g (1 scant stick) butter
1/3 cup + 1 1/2 tbsp (100 ml) yogurt
zest from 1 lemon
2 medium eggs
1/2 cup + 2 tbsp (135 g) granulated sugar
1 1/4 cups (180 g) all purpose flour
2 tsp baking powder
Pinch of salt
1 cup (150 g) blueberries, fresh or frozen
Directions
Crumble topping
In a small bowl, stir together flour, sugar, cardamom and salt. Add butter and mix with your hands until mixture is crumbly. Put bowl in the fridge while you prepare the muffins.
Muffins
Preheat oven to 200°C (390F) and line a muffin pan with 10-12 baking cups. Melt the butter and add yogurt and lemon zest. Beat eggs and sugar until light and fluffy, then add the butter mixture. Mix flour, baking powder and salt in a bowl and stir them into the wet ingredients. Fold in blueberries. Fill liners 3/4 full and sprinkle cardamom crumble on top. Bake for 18-21 minutes.
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