The stars aligned for one of my increasingly rare opportunities to bake. I was hosting a gathering at my house for my quidditch team, one of whom was having a birthday the next day. Since she is lactose intolerant, I decided to have a go at a dairy-free bake. I looked specifically for a recipe that still included eggs, since I’ve had mixed success with vegan bakes in the past. This Nigella recipe popped up on Pinterest, so I decided to give it a go. The cake is also gluten-free.
The recipe states that the cake is best eaten warm, so I made the apple sauce in advance to save some time. The apple sauce was delicious- I might well make that again. I enjoyed this cake, especially considering it’s a ‘free from’ type recipe. Not the best pictures I’ve ever taken. I may have already started drinking when I was making this cake.
We who run according to the academic calendar are limping towards the end of the year with relief and exhaustion in equal measure. This means a few celebrations are in order, and I decided to bake for my team. I wanted a fairly simple recipe and decided on muffins. I had a chocolate and cream cheese recipe that I’ve had pinned for a while in mind, but then my uncle requested blueberry and I decided to go with that.
I’ve never made blueberry muffins before so I just googled a recipe and this one was very well reviewed. I made no changes except being very generous with the fruit. I used £5 of blueberries in 14 muffins. That’s the equivalent of nearly $1! I think it would also be wonderful with fresh blackberries.
I found the sponge a little dry. Although it was hard to notice because of the juicy fruit, I might try a recipe with buttermilk next time.
I should have filled the liners up more (I got three extra cupcakes from the mix) but I was scared they would overflow. I needn’t have worried.
I choose to believe it was the delicate scent of freshly baked muffins that enticed an exotic visitor to join our party.