i only ate BLUE food for 24 hours (+ big blueberry muffin recipe)
BLUE. What would you eat if you could only consume BLUE food for 24 hours? Today I'm undertaking this famous YouTube challenge, eating only food of a single colour for a whole day. Which colour should I try next??
#maverickbaking #foodchallenge #percyjackson
MY WEBSITE: http://maverickbaking.com/
Support me on Patreon: https://www.patreon.com/maverickbaking
THANKS TO ASHLEY, WERLOCK, POUL, NATE AND ENRICO FOR THE PATREON SUPPORT!
~~~~
* ~ BLUEBERRY WHITE CHOCOLATE MUFFIN RECIPE ~ *
INGREDIENTS
250g (1 ⅔ cups) self-raising flour
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
100g (½ cup) caster sugar
Pinch of salt
180ml (¾ cup) buttermilk or yoghurt
75ml (⅓ cup) vegetable oil (such as olive or rapeseed)
1 large egg
1 handful fresh or frozen blueberries
1 handful white chocolate chips or chunks
INSTRUCTIONS
Preheat your oven – 200°C / 180°C fan / 425ºF / gas mark 6 – and line a 12-hole muffin tin with 6-8 paper, foil or silicone muffin cases.
In a large bowl, measure the flour, baking powder, bicarbonate of soda, caster sugar and salt, and whisk together.
In a separate bowl or large jug, whisk together the milk, oil and egg until combined.
Pour the liquid mixture into the dry mixture, and stir gently until everything is just combined. You don’t want to over-mix as this can lead to dense, heavy muffins!
Using a large spoon or ice cream scoop, spoon the batter into the 6-8 muffin cases, depending on how large you would like your muffins to be.
Place a couple of extra blueberries on the top of each muffin-to-be. Press them down a little to settle into the mixture.
Bake in the hot oven for 10 minutes, before reducing the heat to 180°C / 160°C fan / 375ºF / gas mark 4 and baking for another 15-20 minutes. By then your muffins should be well risen, golden, and springy to the touch.
Once baked, remove from the oven and allow the muffins to cool completely in their tin.
Enjoy!
BE A MAVERICK: you can easily swap out the blueberries for raspberries, or the white chocolate for dark chocolate!
These Blueberry White Chocolate Muffins are at their best on the day they are made, but will keep well in an airtight container for up to 3 days.
~~~~
Twitter: https://twitter.com/MaverickBaking
Instagram: https://www.instagram.com/maverickbaking
My Amazon storefront: https://www.amazon.co.uk/shop/maverickbaking
MY RECIPE BOOK: https://amzn.to/2LdwDuA
THANKS FOR WATCHING!
x
Видео i only ate BLUE food for 24 hours (+ big blueberry muffin recipe) канала Maverick Baking
#maverickbaking #foodchallenge #percyjackson
MY WEBSITE: http://maverickbaking.com/
Support me on Patreon: https://www.patreon.com/maverickbaking
THANKS TO ASHLEY, WERLOCK, POUL, NATE AND ENRICO FOR THE PATREON SUPPORT!
~~~~
* ~ BLUEBERRY WHITE CHOCOLATE MUFFIN RECIPE ~ *
INGREDIENTS
250g (1 ⅔ cups) self-raising flour
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
100g (½ cup) caster sugar
Pinch of salt
180ml (¾ cup) buttermilk or yoghurt
75ml (⅓ cup) vegetable oil (such as olive or rapeseed)
1 large egg
1 handful fresh or frozen blueberries
1 handful white chocolate chips or chunks
INSTRUCTIONS
Preheat your oven – 200°C / 180°C fan / 425ºF / gas mark 6 – and line a 12-hole muffin tin with 6-8 paper, foil or silicone muffin cases.
In a large bowl, measure the flour, baking powder, bicarbonate of soda, caster sugar and salt, and whisk together.
In a separate bowl or large jug, whisk together the milk, oil and egg until combined.
Pour the liquid mixture into the dry mixture, and stir gently until everything is just combined. You don’t want to over-mix as this can lead to dense, heavy muffins!
Using a large spoon or ice cream scoop, spoon the batter into the 6-8 muffin cases, depending on how large you would like your muffins to be.
Place a couple of extra blueberries on the top of each muffin-to-be. Press them down a little to settle into the mixture.
Bake in the hot oven for 10 minutes, before reducing the heat to 180°C / 160°C fan / 375ºF / gas mark 4 and baking for another 15-20 minutes. By then your muffins should be well risen, golden, and springy to the touch.
Once baked, remove from the oven and allow the muffins to cool completely in their tin.
Enjoy!
BE A MAVERICK: you can easily swap out the blueberries for raspberries, or the white chocolate for dark chocolate!
These Blueberry White Chocolate Muffins are at their best on the day they are made, but will keep well in an airtight container for up to 3 days.
~~~~
Twitter: https://twitter.com/MaverickBaking
Instagram: https://www.instagram.com/maverickbaking
My Amazon storefront: https://www.amazon.co.uk/shop/maverickbaking
MY RECIPE BOOK: https://amzn.to/2LdwDuA
THANKS FOR WATCHING!
x
Видео i only ate BLUE food for 24 hours (+ big blueberry muffin recipe) канала Maverick Baking
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