It is already the last Saturday of the month! Wow! I thought doing once a month would be a cake walk, but coming to see, the one month itself passes off in a jiffy! 😀 You can see the previous book reviews here.
Most of the book adorning my shelf seems to be baking book, and that too with a majority of sweet bakes. I don’t know if it is a matter of pride or shame. Hehe… Today, I chose to review this little book that I have in my collection. Everybody must be familiar with Hummingbird Bakery, which is like a must-go for cake treats in London and how famous their bakes are known to me. I have gone to their outlet in Mall of the Emirates sometime back with the kids. While the kids enjoyed their cupcakes, I gorged down on their pistachio loaf along with a cup of cappuccino. That visit was really an inspiration to purchase this book through Book Depository.
It is a small book, written by the owner of the bakery, Tareq Malouf. The book is published by Ryland Peters and consists of 28 recipes of cupcakes, muffins and frostings. It starts with some baking tips, followed by the recipes of the frostings Hummingway Bakery uses for their bakes, including interesting ones like lavender, ginger and green tea. These are then followed by recipes of cupcakes and muffins, with a couple of savory muffins.
One thing that caught my attention is that all the recipes are straight-forward. They don’t involve any complicated methods of making them. I even found that the recipes have a limited amount of butter and sugar and can be easily halved. All the recipes are adjusted to make 12 cupcakes. Most of the recipes comes with a lovely photograph. The book size is cute, with a hard cover and quite handy to use. However, I found the font used for the recipes too small, which may be a little inconvenience.
I chose to bake these muffins from the book, while we were going to visit a cousin who was new to the country. I am sure many of us love to carry home made goodies while going to see our relatives, and I am no different. I halved the recipe and baked them in large muffin cups instead of the regular muffin pan. I didn’t have enough blueberries to go into these muffins as well. 🙁 However, the taste of these muffins were amazing – soft and fluffy with the intermittent bites of the blueberries. I have mentioned in the recipe my comments since I made half the actual recipe from the book. The buttermilk used makes the muffins really soft. Even though I did feel the taste of the soda, overall it didn’t affect the taste of the muffin. This would definitely be a recipe that I would suggest to make for any berries of your choice. Off to the recipe…
- 180 gm all purpose flour
- 150 gm sugar
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¾ cup buttermilk
- ½ tsp vanilla extract
- 40 gm butter, melted
- 125 gm blueberries (I used only 75 gm)
- Preheat oven to 170 degrees. Line a muffin pan and set aside.
- Whisk together the dry ingredients in a bowl.
- Add in the buttermilk and vanilla and fold in.
- Add in the butter and fold in till the mixture in moist. Finally fold in the blueberries. Do not overbeat.
- Distribute equally between all the cups. Bake for 20-25 minutes till the skewer comes out clean.
The actual recipe is double the quantity and contains one egg. So in case you are baking 12 muffins, then add an egg to the ingredients.
Hope you enjoyed the book review. Please do let me know of any feedback on the series, if any… 🙂