I didn't cook for the first two months. Mostly because I cooked like I was preparing my bunker in anticipation of a nuclear attack before she was born, but my wartime stock was supplemented by a stream of macaroons, cheeses, sushi, curries (which on the spicy end of the spectrum) and other deliciousness from visiting guests.
The best were those that cooked dinner for me, or food that went in the freezer.
That's why food is my new gift to mummies continuing Perth's baby boom.
Mummy L is the latest with long and lean 3-week old Baby A. With the frozen veggie soup in hand (good for nutrients and to eat one handed while feeding) I wanted to give her a little treat and cook another Hummingbird Bakery recipe as part of my 101 in 1001.
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| Almost a perfect match to the picture |
Finally I've had success with the Hummingbird Bakery quantities. I actually got 12 muffins out of the blueberry muffin mix.
I did deviate a little from this recipe. I didn't have buttermilk as I decided to bake on a whim and the sour thick milk is not on my weekly grocery list. Instead I used natural yoghurt, which again I figured added some healthiness. It worked a treat and the muffins were dense and moist... Yes mooooist (I love that word.
Since I love blueberries and half the linnet magically disappeared during the mixing process, I beefed up the berry count with some mixed frozen berries. Again it added the healthiness and still worked brilliantly.
In the oven, out golden and springy. Delicious!
And to test I froze one that night and defrosted it for morning tea. I just left it on the bench and it was fine. Though five minutes in the oven after thawing might give it some more crunch, rather than stodginess.
So far, I think this is my favourite... yes, it is my second that I've formally bake tested, but I've already made most of these before.
Maybe I should team it with the chocolate icing? That would be a winning combination.
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