Branching Out: On the Menu: Blueberry Muffins

A breakfast buffet sure to make anyone an early riser. (To download the poster as a whole, click here.)

Blueberry Muffins

150g5.3ozvegetable oil
338g11.9ozbrown sugar
20g0.7ozPreGel Vellutina® (Sorbitol Paste)
20g0.7oz5-Star Chef Pastry Select
Vanilla Compound
2g0.07ozlemon zest
225g7.9ozwhole eggs
720g25.4ozall-purpose flour
32g1.1ozbaking powder

Blueberry MuffinsMethod of Preparation
1. Combine the vegetable oil, brown sugar, PreGel Vellutina®, 5-Star Chef Pastry Select Vanilla Compound and the lemon zest in the bowl of an electric mixer and combine using the paddle.
2. Slowly add the eggs to the above mixture.
3. Combine the all-purpose flour, baking powder and the salt. Sift well.
4. Add the dry ingredients to the creamed mixture, alternating with the milk, until a smooth batter is formed. Do not over mix. Small lumps in the batter are desired.
5. Gently fold the fresh blueberries into the batter.
6. Scoop into prepared muffin tins and bake at 160°C/320°F for 18 to 20 minutes, or until golden brown.
7. Remove from the oven and allow the muffins to cool slightly before removing from the tins.

* PreGel Vanilla Velvet Traditional Paste (American Vanilla) can be used to replace 5-Star Chef Pastry Select Vanilla Compound.