I’ve cooked a few Guillaume Brahimi recipes and they’re always great. His Roast Organic Chicken with tomato confit, spinach and cauliflower veloute is a very fine, homer French recipe.
I have made these muffins as gifts a few times, especially at Christmas. They’re as good as a bottle of Champagne and as simple as they are, they taste so clean and fresh. The way muffins should be versus the dense centrally-baked stuff you get served in meetings.
These will take you 20 mins to make so just do it. They’re worth every minute.
Oh, the sifting of the flours etc is an important component of this dish and the texture of the muffins so don’t skip it.
1 tbsp lemon zest
½ cup caster sugar
80g butter, melted
1 cup milk
1 cup plain wholemeal flour, sifted
1 ½ cups plain flour, sifted
1 tbsp baking power, sifted
- Preheat the oven to 200c. Combine the lemon zest, sugar, butter, milk and eggs in a bowl.
- In a separate bowl, mix the flour and the baking powder. Pour the wet ingredients into the flour mix, then add the blueberries. Stir until it is combined; do not over-mix.
- Spoon the batter into lightly greased muffin tins and bake for 15 – 20 minutes, or until a skewer comes out clean. Remove, then cool on a wire rack.