Happy Sunday! I hope you've all have a nice relaxing weekend. Summer is finally here! In Korea, rainy season has just begun. It’s really not that bad, you just get used to carrying an umbrella with you everywhere for a few weeks. It doesn't usually rain all day either. Last night, the Simmering Seoulmate and I braved the rain and sticky heat and went out for dinner with a friend at our favourite Mexican place in all of Seoul, Gusto Taco. It’s a small restaurant right next to Sangsu station that serves up excellent tacos, nachos, burritos and one of my personal favourites, taquitos, which come served in a cute cauldron of cheesey goodness. Of course they serve delicious cocktails too.
The night was filled with rain, friends, food, and a little debauchery in Hongdae of course. All in all a great way pick me up.
With summer finally here, blueberries are finally in season, and while still expensive, I thought I’d buy a package and whip up something delicious. While I debated for a long time about using them in the pancakes I made recently, I decided to go with muffins instead. I also had a bunch of lemons in the fridge so those are the flavours I went with. This recipe also uses yogurt, which I found quite interesting. It made the muffins perfectly moist and they tasted amazing. They also froze well, which made them last longer! I will definitely be making them again! Yum!
Ingredients
1 egg
1/3 cup butter
1/4 cup plain yogurt
1/3 cup heavy cream
1/2 cup sugar
zest of one lemon
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup blueberries (fresh or frozen, I used fresh)
Directions
Preheat oven to 375 ̊ F (190 ̊ C). In a large bowl combine the butter and egg and beat with an electric mixer until smooth. Pour in yogurt and heavy cream and mix together with mixer for about 30 seconds. In a medium bowl, sift together sugar, flour, baking powder, baking soda, and salt. Add the dry mixture to the wet mixture a half at a time. The mixture will be quite thick, more like a cookie dough consistency. Fold in blueberries. Line muffin pan with paper liners and spoon mixture into each one. Pop into the oven for 25 minutes or until a toothpick can be inserted and come out clean.
1 egg
1/3 cup butter
1/4 cup plain yogurt
1/3 cup heavy cream
1/2 cup sugar
zest of one lemon
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup blueberries (fresh or frozen, I used fresh)
Directions
Preheat oven to 375 ̊ F (190 ̊ C). In a large bowl combine the butter and egg and beat with an electric mixer until smooth. Pour in yogurt and heavy cream and mix together with mixer for about 30 seconds. In a medium bowl, sift together sugar, flour, baking powder, baking soda, and salt. Add the dry mixture to the wet mixture a half at a time. The mixture will be quite thick, more like a cookie dough consistency. Fold in blueberries. Line muffin pan with paper liners and spoon mixture into each one. Pop into the oven for 25 minutes or until a toothpick can be inserted and come out clean.
Makes 10 muffins.
P.s. If you enjoy Mexican and are in Seoul, defiantly check out Gusto Taco. I know I will be back there again very soon!
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