Sponsored Series 3: Mulberry Polenta Muffins & last chance of giveaway [CLOSED]

What is the best way to compliment your lazy Sunday’s and make them even more perfect? A hot cup of frothed coffee of course! Devondale Barista’s Own is made to deliver a consistent smooth creamy froth to your favourite style of coffee at home.

 

When it comes to finding my cooking/baking inspiration, without a doubt, I will reach for Ms Nigella Lawson. My first cookbook by her is the Nigella Express which I have cumulated many food memories as well as blog posts (case in point here, here and here) over the years. When a cookbook is falling apart, it is a good sign. My Nigella Express is one. I have since bought Nigella Kitchen, considering of getting her How to Be A Domestic Goddess cookbook and anticipating the launch of Nigellissima.  I may not have the face that launched a thousand ships. But worry not! I am more than happy to become a Domestic Gooddess…and bake a thousand muffins if possible ha!

Maybe a thousand is not a realistic figure for muffins. Perhaps a dozen instead? ;)

Mulberry Polenta Muffins

(Adapted from Blueberry Cornmeal Muffins recipe from the Nigella Kitchen)

What’ll need:-

  • 150g/5 ounces all purpose flour
  • 100g/3.5 ounces polenta (original recipe specifies cornmeal which tends to be less coarse than polenta)
  • 2 tsps baking powder
  • 1/2 tsp baking soda (aka bicarbonate of soda)
  • 150/ 5 ounces caster sugar (fine white sugar)
  • 125ml / 4 fl ounces vegetable oil or other flavourless oil (I used canola oil)
  • 125ml /4 fl ounces buttermilk, or plain runny yogurt – see Note 1
  • 1 egg
  • 175g / 6 ounces mulberry (or 100g blueberries)

A 12-holes muffins tin

Note 1: I used vanilla flavoured Greek style yogurt with 1 tbsp of milk.

(1) Preheat oven to 200 degrees C/ 392 degrees F. Line a muffin tin with paper – skip this step if you are using Robert Gordon’s Le Petit Gateau cases like moi. In a large bowl, mix the flour, polenta, baking powder, bicard and sugar (basically all the dry ingredients). (2) In a measuring jug or bowl, pour in the oil, yogurt, 1 tbsp milk and whisk or fork in the egg (basically the wet ingredients). (3) Stir in the wet ingredients mixture into the bowl of dry ingredients mixture until just mix. Then fold in 2/3 of the mulberries (or leave about 12 mulberries behind) into the thick batter. (4) Spoon the batter into each muffin case (or the Le PetitGateau cases).  For muffin cases users, fill the case up to 2/3 full. For Le PetitGateau cases users, fill the them up to 1/2 full. – See Note 2. (4) Top the remaining mulberries on top. If the mulberry is too long, break into half.  Bake in the oven for 15 to 20 minutes, till a cake tester comes out cleanish (as Ms Lawson stated that it will be stained if it hits a berry). Leave the muffins in the tin on a wire rack for 5 minutes, then remove the muffins in their cases to the wire rack to cool a little before serving.

Note 2 – please note the batter does rise a fair bit so be conservative when filling the batter into the cases.

Okay guys, this marks the last post of the Lazy Sunday Series in conjunction to my partnership with Devondale Barista’s Own. Here’s your last chance to enter the giveaway for the espresso set of 6 cups and saucers as well as the major giveaway of a PHILIPS Saeco Syntia Class Automatic Espresso Machine retailed at $1,499 (Correction: the end date of the Espresso Machine is 21 Sept 2012 and not 7 Sept as per my previous posts).

Again, what you have to do is to

“Tell me how Baristas Own frothing milk would help get your lazy Sunday off to a perfect start?”

Both giveaways are open to Australian residents only. For Terms and Conditions, please click the link here. To keep it simple, both giveaways will end at 5:00 pm AEDST on 21 September, 2012

The following are my previous sponsored series Devondale Barista’s Own  if you are interested:-

  1. Sponsored Series 2: Factory Espresso, Orange NSW +Giveaways at the end of post!
  2. Sponsored Series 1: Baked Egg in a Portobello Mushroom & Giveaway
  3. Barista Style Coffee at Home {With Devondale Baristas Own Frothing Milk} & Giveaway
Sponsored Series by Nuffnang

 

What is the best way to compliment your lazy Sunday’s and make them even more perfect? A hot cup of frothed coffee of course! Devondale Barista’s Own is made to deliver a consistent smooth creamy froth to your favourite style of coffee at home. Check out some of the fantastic breakfast recipes in the Lazy Sunday Series thanks to Devondale Barista’s Own

2 Responses to Sponsored Series 3: Mulberry Polenta Muffins & last chance of giveaway [CLOSED]
  1. Christine
    September 12, 2012 | 3:05 am

    Super cute! I just love the cute little berries poking out the top heheheh.

  2. Micah Demetriou
    December 22, 2012 | 8:07 am

    My family always say that I am wasting my time here at web,
    however I know I am getting knowledge all the time by reading thes pleasant posts.

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