Camden New Journal - food - claire lattimer - blueberry and mint muffins

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 17 July 2008

Blueberries make a splendid summer treat in Clare's muffin recipe

Clare Latimer's recipe for
blueberry and mint muffins

I WAS given a blueberry bush last year and this year has proved very successful as long as I get to there before my chickens when the berries ripen.
With the mint sprouting all over the garden it inspired this recipe.

Ingredients - Makes about 12
300g plain flour
100g cornmeal
175g caster sugar
1 tbsp baking powder
Finely grated rind of 1 lemon
½ teasp salt
250ml milk
1 tbsp crème fraiche
2 eggs, beaten
85g butter, melted
300g ripe blueberries
1 desp fresh mint, chopped finely.

Method
Preheat the oven 200C / 400F / gas 6.
Line a 12 hole muffin tin. Put the flour, cornmeal, baking powder, lemon rind, and salt into a large mixing bowl and stir well.
Pour in the milk and crème fraiche and then add the eggs and butter.
Mix well to combine all ingredients and then gently fold in the blueberries and fresh mint.
Spoon the mixture into the muffin cases filling nearly to the tops and then bake in the oven for about 25 minutes or until they are well risen and golden brown.
Either eat warm or store in an air tight tin for up to five days.

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