I would cook for my guests blueberry muffins.
Ingredients:
300g plain white flour
2 teaspoons baking powder
35g vanilla sugar
2 eggs, medium range
250 g butter
1 teaspoon rum extract
3 teaspoons vegetable oil
250g blueberries
3 teaspoons milk (whole)
50g sugar
Method:
Preheat the oven to
180ºC/gas 4. Line a 12-hole muffin tray with paper cases.
Mix the flour and baking powder into a bowl, then add regular sugar and vanilla
sugar.
Melt the butter in a
small pan over a medium heat, then leave to cool slightly.
In another bowl, mix the egg yolks with rum
extract, vegetable oil and milk, then add the melted butter. Separately, wisk the whites for 2-3 minutes.
Combine the liquid mixture with the flour mixture. Stir the egg whites in a little at a time. Don’t stir too much, you want to keep your muffins fluffy.
Add the blueberries and make sure they’re
spread evenly.
Fill in the muffin cases with the
dough until they're 2/3 full. Bake for 20-25 minutes until your muffins are springy to the touch.
Cool down for a few minutes before
serving.
