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Muffin ai mirtilli.....ma anche no!



Beautiful London .....
New Year, we were granted four days in the fantastic city .....
seemed to be on a carousel, and fast-paced up and down the underground with constantly changing scenarios e. .....
a strange feeling of malaise ...
we can say that being unaware of the hormonal storm I have fully enjoyed the holiday, so much so 'that came home I had promised to return soon ....
maybe they ............. from Starbucks .....( there is one every 100 meters), where in addition to the mythical "frappuccino" you can find some muffin fantastic ....
though, the queen of the muffin is only one for me .......
this recipe comes from the last book .... unfortunately still not translated into Italian ... -Mythical town of London .......
Nigella docet ..




Ingredients: 150 gr
. 00
flour 100 gr. cornmeal (foil)
150 gr.
sugar 2 teaspoons baking powder
1 / 2 teaspoon baking soda
125 gr. seed oil
125 gr. di latticello (buttermilk) ma come Nigella consiglia, va bene anche yogurt bianco (io muller)
1 uovo
100 gr. mirtilli ( ho usato 50 gr. di mirtilli sciroppati)

Accendere il forno a 200°. In una ciotola, mescolare tutti gli ingredienti secchi, con l'aiuto di una forchetta. In un'altra ciotola, sbattere velocemente tutti gli umidi (compresi i mirtilli) ed incorporarli poi a quelli secchi, mescolando velocemente.
I muffin non devono essere mescolati molto, per evitare che risultino duri. Nigella ricorda che anche se compaiono dei grumi, non dobbiamo toglierli, anzi determineranno la buona riuscita del muffin.
Riempire gli appositi pirottini per 3/4 ed infornare a forno caldo (200°) per 20 / 30 minutes.
Do the toothpick test before churning.



I found them delicious, thanks to the special use of corn flour that gives something scrocchiarella a soft preparation. The title refers to the fact that, in my opinion instead of the blueberries, if desired, you can use any other fruit ....

Some tips for storing:
If not eaten immediately, will keep for a couple of days in an airtight container in layers with parchment paper. You can warm up for 5 / 8 minutes in the oven before serving.

You can freeze up to 2 months before being thawed on a rack for 3 / 4 hours at room temperature and heat as above.