Blueberry & Cinnamon Muffins

I used to bake muffins but this is the first time adapted a recipe that uses vegetable oil. After mixing all the ingredients as in recipe,  the batter is smooth but very running. Seeing the texture, the first thought crossed my mind 'these muffins would taste hard as "do not over-mix the batter" was what I've learnt in baking muffins'.  But these muffins turned out to be moist and soft.

Blueberry and Cinnamon Muffins
(Cakes and Bakes 500 Cookbook by Martha Day) with slight modification in blue
Makes 8
115g plain (all-purpose) flour
1 teaspoon baking powder
Pinch of salt
65g soft light brown sugar (I cut down to 50g)
1 egg
45ml vegetable oil
2 teaspoon ground cinnamon

Fold in :
115g fresh or thawed frozen blueberries (80g)
20g pine nuts
I reduced the blueberries slightly and added some pine nuts

Method:
1) Preheat the oven to 180°C. Lightly grease 8 deep muffins cups.

2) Beat the first eight ingredients together until smooth.  (I used a whisk to mix them)
Fold in the blueberries & pine nuts.  Spoon into the muffins cups, filling them 3/4 full.

3) Bake for 25 mins, or until lightly coloured.  Leave in the cups for about 5 minutes then transfer to a rack to cool.

My boy could immediately tell the difference when he took his first bite. He commented "the texture is different from the usual muffins you've baked. But nice."

My girl was eager to taste the freshly baked muffins (hee hee... for supper).
Mom: I thought you don't like blueberries ..
Girl: okay ... okay I'll still eat them ... these muffins look good.

I like the fragrance of cinnamon .... and of course ... the juicy blueberries and a touch of crunchy nutty pine nuts. Simply great with any beverages. Enjoy ^-^!

Happy baking and have a great weekend !

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

And

Cook-Your-Books #15 @ kitchen flavours