Quite a few years ago now I was sat on a plane, travelling back from a business trip in the UK. I started talking to the lady next to me, who happened to be an editor. Conversation turned to my interest in food and my interest in sharing recipes with the general public. She said I ought to start a blog.
Once home I decided to have a look at the possibility of starting a blog. The process of publishing a blog seemed easy enough, I am after all an IT engineer, but when I looked at the quality of the blogs out there I was dissuaded from giving it a go. I was particularly overawed by the overall visual content of the blogs and in particular the photographs on display. I realised I would have to up my game and invest a considerable amount of time, time which I did not have.
Fast forward several years, to just a couple of years ago. I suddenly had more time as I left full time employment. One problem solved, but what about those fantastic professional photographs, that if anything had improved over time? It started me thinking about what exactly did I want to publish, what was my goal?
After some thought I decided that I wanted my blog to be a diary of what I cook on a day to day basis. As such therefore, my pictures are of what we actually eat…… I have no interest in repeating a meal until it looks just right under the lens, nor have I any intention of halting the cooking process at any time, just to take a better picture.
I am convinced that some bloggers take a cooking dish off the stove and let it cool so that they can take a better picture. They don’t have to take a picture quickly so that the dish doesn’t burn nor have to try and take a picture through a fog of steam rising from the pan..…… or spend time better arranging a finished meal to get the photograph just right in its carefully curated scene. Sorry but at meal times I tend to be hungry and my main interest is in eating what I have cooked!! On this blog nothing is really staged, you get it just as it is. No smoke or mirrors, just the way we cook it for eating it.
I suspect some bloggers cook for their blog, I cook to eat….. the blog is a byproduct. That doesn’t mean that I don’t like a good accompanying photograph and that I don’t admire some of the fantastic blogs there are out there, it just means that it doesn’t work for me. On some occasions though I do go that little bit further, like today.
So what is special about today or indeed the muffins on offer? Well my mother gave me the special bun cases I used today. So let me say “Thank you” to her and hope she likes the photograph of how they came out:
White Chocolate and Wild Strawberry Muffins
1 tsp Vanilla essence
1 tsp Baking powder
½ tsp Salt
300g Plain flour (W200)
100g White chocolate
125g Wild strawberries
The fruit for the filling can be fresh or frozen and can be used straight from the freezer.
Line a muffin tin with 12 muffin cases.
Melt the butter. I use a measuring jug, as I will have to dirty it later to measure out the milk!
Put the butter in a large bowl.
Using a hand whisk, beat in all the batter ingredients, except the flour, in the order shown.
Fold in the flour without over-mixing. It should be a little lumpy when finished.
Pre-heat the oven to 400°F/200°C or 180°C for a fan assisted oven.
Chop the white chocolate.
Stir in the filling ingredients without over-mixing.
Fill the muffin cases and bake for 20 to 25 minutes.
These muffins can be made with fresh strawberries or indeed just about any soft fruit. If you choose large pieces of fruit, just roughly chop them first. Now is a good time for fresh strawberries be they wild or otherwise and these muffins also work well with raspberries.
As the suggested recipes this week, I thought you might like to try some of my other muffin recipes:
or perhaps some Triple Chocolate Muffins:
tsp – Teaspoon – 5ml
tbsp – Tablespoon – 15ml
Imperial to Metric Measurement:
1 oz – 28g
1 lb – 16 oz – 454g
1 gill – ¼ pint – 142ml
1 inch – 25mm
Common Flour Types:
Gluten: 8% to 10%
Type: ES 70W
All-Purpose Flour / Plain Flour
Gluten: 8% to 11%
Type: DE 550 / FR 55 / IT 0 / ES 200W
Bread Flour / Strong Flour / Hard Flour
Gluten: 12% to 14% protein (gluten)
Type: DE 812 / FR 80 / IT 1 / ES 400W
2017 Lincoln W. Betteridge