He Leadeth Me

These are berrylicious muffins! Bursting with juices and tantalizing fragrance, they are muffins I want to bake every time. It is just perfect in sweetness and in texture.

We are so blessed to have cheap seasonal fruits imports from all over the world. These berries are from the United States, and I usually stock up the ample supply from supermarkets, and keep them in the freezer. This way,  I can get them on hand at all times whenever I need for baking.

With some leftover blueberries and raspberries from my last bake, I baked these scrumptious muffins which use all demerara sugar that give extra crunch, and caramelized flavour.  I also make a quick buttermilk substitute of milk and lemon juice.

Adding crushed berries give the muffins a naturally sweet fragrance. This is so perfect with a cup of tea.

Berry Muffins
makes 12

75g frozen strawberries
75g fresh blueberries and raspberries
240g plain flour, plus a little extra
110g butter, softened
200g demerara sugar
1 egg, beaten
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt (optional)
240ml buttermilk


Method

• Preheat the oven to 190C and line a muffin tray. Toss the frozen blueberries with a little flour and put back in the freezer. Crush the fresh blueberries with a fork.
• Beat the butter in a mixer until it is very soft. Beat in the sugar, then the beaten egg, and mix until well combined. Stir in the mashed blueberries.
• Sift together the flour, baking powder, baking soda, and 1/ tsp salt if using, in a separate bowl and mix well.
• Fold half the ingredients into the mix, then half the buttermilk, then the remaining flour and buttermilk. Fold in half the frozen strawberries and mix until just combined, but do not overwork.
• Spoon into the prepared tin, dot the remaining frozen strawberries on top and bake for about 25-30 minutes until risen and golden. Allow to cool slightly before serving.

Adapted from The Guardian, How to make the perfect blueberry muffins

A feeling of sadness today at an elderly home


Psalm 116:15 Precious in the sight of the LORD is the death of his faithful servants.
A faithful, jovial and God loving volunteer has gone Home to be with the Lord.



Dear friend, I pray that you may enjoy good health and that all may go well with you, even as your soul is getting along well.
A new wheelchair bound resident who had suffered three strokes and has kidney problem, cried when we sang the hymn 'He Leadeth Me'. She is only in her late forties.

Job Prayed For His Friends

These are muffins which I want to make again and again. The family is not
big on cakes and muffins, but I just love baking them to share with friends and siblings. It makes me happy to see the delightful expression on their faces when they take the first bite. This is then usually devoured in seconds.

I don't bake many kinds of muffins. This is probably my third post on muffins. These Banana Walnut Chocolate Chips Muffins really deserve a place in this blog and I do really hope whoever read this post will bake them.

Bananas are good source of dietary fibre, with plenty of Vitamin B6, potassium and manganese. However, the nutrient content of bananas changes as it becomes more ripen.  It is packed with antioxidants and becomes less starchy with the complex carbohydrates breaking to simple sugars. This change in the carbohydrates makes overripe bananas sweeter. For this reason, diabetics should avoid overripe bananas as it may result a quicker rise in blood sugar.

Bananas, walnut and Chocolate chips are best and popular combination. The taste and flavour are simply best of the classics.  Baking muffins is basic baking. Most beginners start by baking muffins which requires very few equipment and quick baking time. One must remember the golden rule of not over stirring or your muffins will be hard. For this bake, I did not mash the bananas but left it in chunks for better texture. These muffins can be kept without refrigeration for three days, or cling wrapped and keep in the fridge for a week.

Banana Walnut Chocolate Chips Muffins
makes 12

Ingredients

60g butter, melted, cooled
2 cups self raising flour, sifted
1/2 cup caster sugar, slightly less
1/2 cup milk
2 eggs
3 large bananas, mashed or chunks
1/2 cup choc chips
1/2 cup walnuts, coarsely chopped


Method

• Preheat oven to 200C. Stir flour and sugar in a mixing bowl. Make a well in the centre of dry ingredients.
• Lightly hand whisk egg, milk and butter in a bowl or jug. Add to dry ingredients, along with the bananas. Using a wooden spoon or spatula, gently mix ingredients until just combined. Do not beat the mixture or the muffins will be TOUGH.
• Spoon the mixture evenly into the muffin cases. Top with chocolate chips and walnuts. Bake for 20 minutes or until firm on top when lightly touched.

After Job had prayed for his friends, the LORD restored his fortunes and gave him twice as much as he had before. Job 42:10

When was the last time someone asked you to pray for them? Have you ever wondered why people ask you to pray for them?
I believe this is God's way of recognising you as a great person of prayer.
The Lord trusts you enough to send people to you, we need to be faithful to pray for those whom God has sent.