In Cooking After School Club yesterday, we made Blueberry Muffins and Chocolate Chip Muffins.
First, we made sure our hands were clean and popped on our aprons. To make the Blueberry Muffins, we lined our muffin tin with paper cases. We beat together 100g of unsalted butter and 140g of golden caster sugar. Then added in 2 eggs, 140g of natural yoghurt, 1 teaspoon of vanilla extract and 2 tablespoons of milk and mixed the ingredients together. We then combined 250g of plain flour, 2 teaspoons of baking powder and 1 teaspoon of bicarbonate of soda. Once combined, we added this in with the wet ingredients. Finally, we added in fresh blueberries and divided the mixture between the muffin cases. We baked the muffins for 15-18 minutes until they had risen and were golden. We then took them out of the muffin tray and left them on a wire rack to cool down.
To make the Chocolate Chip Muffins we lined our muffin tin with paper cases. We then sifted 250g of self-raising flour and 1 teaspoon of bicarbonate of soda into a large bowl, then stirred in 150g of chocolate chips and 100g of golden caster sugar. We then added in 2 eggs 150ml of natural yoghurt and 100g of melted unsalted butter. We then mixed the ingredients together to combine them. We filled the paper cases with the mixture and baked the muffins for 20-25 minutes until they had risen and were golden. We then transferred the muffins to a rack to cool down.
We then enjoyed tasting our muffins once they were cooled and even took some home to enjoy with our families!
