blueberry muffinf backery style

 

Ingredients:

 

2 eggs

130 grams Greek yoghurt

80 grams melted butter

50 grams  milk

1 tbsp lemon juice

200 grams all purose flour

200 grams sugar

¼ tsp baking sodaf

¼ tsp salt

150 grams blueberries

 

Method:

Preheat the oven to 220°C

 

Mix together the eggs, Geek yogurt, melted butter, lemon juice

 

Stir in the flour, sugar, baking soda and salt

 

Coat the blueberries with a little bit of flour before pouring  them into the batter

 

Spoon the batter into muffin liners

 

Bake at 220 °C 5 minutes then at 180°C for 20 minutes

 

Let them cool 10 minutes before transverring them to a wire rack to cool completely

I decorated my muffins with brown sugar and crumbels and put them in tulip muffin tin this gives them a more bakery style...

Have fun with baking and eating my friends 😘

 

 

cannoli

 

Ingredients

• 2 large free-range eggs
• 60 ml sweet wine , or Marsala
• olive oil
• 250 g plain flour , or Tipo 00 flour, plus extra for dusting
• 1 litre sunflower oil , for frying
  
• 200 g quality dark chocolate , (70%)
• 100 g toasted hazelnuts
• 600 g quality ricotta cheese
• 1 teaspoon vanilla bean paste
• 2 tablespoons runny honey
• 2 heaped teaspoons quality cocoa powder 

 

Method

In a large bowl, whip 1 egg with the sweet wine and 3 tablespoons of oil. Gradually add the flour (you may not need it all) until it comes together into a ball of dough. Knead for a few minutes, or until smooth and silky. Wrap in clingfilm and leave to rest for 1 hour.

Pour the sunflower oil into a large, sturdy pan on a medium-high heat, and leave it to get to 180ºC on a thermometer. Meanwhile, roll the dough into a large sausage about 4cm in diameter. Keeping the rest of the dough covered with a clean damp tea towel, slice off a ½cm-thick disc and roll into a ball, then flatten out on a flour-dusted surface to 2mm thick. Lightly dust your metal cannoli tubes with flour (or use lightly oiled dried cannelloni tubes), then wrap a circle of dough around each, sealing the edges with beaten egg. Working in batches, carefully lower into the hot oil for just 1 minute, to get lightly golden. Remove to a plate lined with kitchen paper to drain for 3 minutes, then squeeze the moulds and gently slide off the cannoli. Repeat until you’ve used up all the dough.

Melt the chocolate. Pound the hazelnuts in a pestle and mortar until fine. Drain the ricotta, then blitz in a food processor with the vanilla paste, honey, cocoa and until just smooth. Spoon into a piping bag with a star nozzle, and twist the bag to give tension, then pipe the filling into the cannoli. Drizzle with chocolate, sprinkle with nuts, and serve.