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Speaker 1: You're listening to the Saturday Morning with Jack Teams podcast

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Speaker 1: from News Talks That'd be.

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Speaker 2: Thicky works out Cookers here.

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Speaker 3: Good morning, Yeah, good morning Jack.

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Speaker 2: You have chosen for us a bit of an old

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Speaker 2: favorite this morning, an underrated old favorite. IL are certainly

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Speaker 2: not underrated by my very nearly one year old son,

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Speaker 2: who's more blueberry than boy these days.

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Speaker 3: I love it all. That must be expensive. That's an

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Speaker 3: expensive hair.

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Speaker 2: There's an expensive habit. But the problem is when you

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Speaker 2: see them eating it, you're like, how can I you know,

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Speaker 2: and there's no complaints. You think, well, am I really

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Speaker 2: going to deny them another punnett?

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Speaker 3: You know? Look, I know, and they take them by

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Speaker 3: the fistfull, and you're like, I know, hey, well look

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Speaker 3: I like to spin them out in a blueberry muffin.

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Speaker 3: And I've got a one bowl wonder here for us.

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Speaker 3: And the other reason that it struck me is now,

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Speaker 3: at the end of the season, some of the blueberries

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Speaker 3: can get a bit mushy, and so you strike one

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Speaker 3: that's mushy, and it's not so great to eat fresh,

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Speaker 3: so great for a muffin. Yeah, So this makes twelve

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Speaker 3: regular muffins. Not the big Texan muffins, but just regular

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Speaker 3: old muffins. Preheat your ove into one hundred and eighty

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Speaker 3: and then line those muffintons either with some of those

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Speaker 3: little sort of cupcake holders or a square piece of

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Speaker 3: baking paper, or just grease them really well with oil

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Speaker 3: works as well. Beat I've got two sorts of sugars here.

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Speaker 3: I've got two two foods of a cup of white sugar,

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Speaker 3: a quart of a cup of lightly packed brown sugar,

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Speaker 3: just a combination just I don't know a bit more caremely,

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Speaker 3: I love it. So beat the sugars with the eggs

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Speaker 3: in a large bowl, and then whisk in some yogurt.

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Speaker 3: I use three quarters of a cup of plain yogurt

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Speaker 3: and some melted butters. You have to cream the butter

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Speaker 3: and sugar in this recipe, which makes it kind of

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Speaker 3: easy for kids to make. To one hundred and twenty

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Speaker 3: grams of melted butter. You could use the same of oil.

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Speaker 3: So all of that goes into a big bowl and

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Speaker 3: just whisk that up until it's all incorporated, and then

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Speaker 3: add one and three quarter cups of plain flour, a

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Speaker 3: generous teaspoon of baking powder, a half a teaspoon of

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Speaker 3: salt and half a teaspoon of baking soda. You'll often

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Speaker 3: find that in a muffin, and especially if you've got

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Speaker 3: yogurt in there, the baking soda and the yogurt really

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Speaker 3: kind of produce a lovely, soft and rhythm crumb, which

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Speaker 3: is great. Don't overmix it when you're mixing that dry ingredients.

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Speaker 3: And then fold and I use a punnet, a whole

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Speaker 3: punet of blueberries and these, and then divide that into

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Speaker 3: your muffin holes. You want to sort of fill them

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Speaker 3: up twice bosed level and they'll rise above that the

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Speaker 3: level of the whole. And then sprinkle each muffin jack

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Speaker 3: with a decent sprinkle of just plain white sugar. It's

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Speaker 3: a really beautiful little treat that kind of I don't know,

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Speaker 3: I guess it's it's I guess it's registers on your lips. Yeah,

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Speaker 3: it's all. It's so good. Bake them until the golden

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Speaker 3: browns take about seventeen seventeen to twenty minutes. That's the

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Speaker 3: great thing about a muffin as opposed to a cake.

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Speaker 3: Let it call on a wire rack for just about

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Speaker 3: ten minutes before easing each the muffins out of the tin,

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Speaker 3: especially if you haven't used any baking paper or lining.

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Speaker 3: They're really good. They're even better, I reckon the day after.

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Speaker 3: And they're even better if you split them in buff

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Speaker 3: of them, so they're just so good.

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Speaker 2: I think it's that. I think, Okay, this is a surprise,

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Speaker 2: you reckon. I think the ingredient that really makes them

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Speaker 2: isn't the blueberries. It isn't the two different sorts of sugar,

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Speaker 2: although you know I am a fan of that. It's

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Speaker 2: the yogurt. It's the richness that comes with the yoga.

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Speaker 2: It's kind of simultaneously rich and light, you know what

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Speaker 2: I mean.

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Speaker 3: I know exactly what you mean. And it's the acidity

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Speaker 3: of the yogurt that I think really gives them a

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Speaker 3: beautiful tender crumb. And I'm with your yogurt better than milk.

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Speaker 3: I mean, a lot of recipes called for buttermilk. I

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Speaker 3: have butter milk. I use yogurt. Oh I should have said, Actually,

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Speaker 3: I also sometimes load these up with a whole lot

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Speaker 3: of lemon best, which is lovely. With the blueberries. You

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Speaker 3: could also put a.

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Speaker 2: Good a bit more acidity rapped in.

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Speaker 3: There as well, plenty of flavor, good old favorite I'm

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Speaker 3: telling you, I just loved scoffing these. I had three

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Speaker 3: while I was still warm, and then I had to

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Speaker 3: give the rest away because it was like, I know

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Speaker 3: where the rest of those are going.

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Speaker 2: Nothing wrong with that, Nothing wrong with that. Key. You're

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Speaker 2: very good, I ogon. That could be a fantastic little

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Speaker 2: holiday weekend option. Thank you so much, my please ol go.

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Speaker 2: We will make sure that the recipe for Nicky's blueberry

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Speaker 2: muffins is up on the news Talks he'd be website

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Speaker 2: so you can cook along at home as well.

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Speaker 1: For more from Saturday Morning with Jack Tame, listen live

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Speaker 1: to news Talks he'd be from nine am Saturday, or

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