I call muffins ‘mofns’ because I think it’s funnier. Also, it’s what I call my dear housemate/life partner Isabelle. I made these mofns in an attempt to cheer her up after her moron boyfriend broke up with her last week. She didn’t eat any of them in the end, turns out not everyone feels the need to binge eat after a break up like I do… So I ate most of them on her behalf, I’m a good friend like that. The rest sadly went in the bin because I accidentally got drunk and left them out in the sun. So, not an overly successful baking experience but the mofns I did manage to eat were very nice and relatively guilt free at around 150 calories each.
Skinny Blueberry Mofns (Muffins)
Makes 12 / Takes 35 minutes / V ❄
12 Muffin cases
12 Muffin tin
250g Self raising flour
1 1/2 tsp baking powder
50g Light unsalted butter
75g Caster sugar
1 Punnet blueberries
Juice half a lemon
2 Large eggs
235ml Semi skimmed milk
1/2 tsp of salt
(Suitable for home freezing: Once cooled, wrap each individual muffin in 2 layers of clingfilm and freeze. Consume within 3 months and defrost thoroughly before eating)
1. Preheat oven to 180C (160C fan).
Sift the flour, baking powder and salt into a bowl (obvs). Then add the butter and with your fingers rub it into breadcrumbs. Add the sugar and blueberries and put to one side.
2. Whisk the eggs, milk and lemon juice in a separate bowl. If you want a better rise then use an electric whisk but I couldn’t be arsed). Fold in the egg mixture to the dry ingredients just enough to combine it together leaving it lumpy.
3. Fill the 12 muffin cases with roughly 3tbs of mixture each and pop in the oven for 20-25 minutes. Leave the mofns to cool for about ten minutes then cut one open, cover it in butter and shove it in your face.
If you’ve had a go at making my mofns or any of my other recipes I’d love to hear about it. @corrieheale email@example.com