Yesterday when I was young
As I put words to this recipe post, Roy Clark's rendition of Yesterday When I was Young keeps playing in my mind and, try as I might, it's just won't go away. Go figure. It may have been sparked by a conversation that Peter and I have from time to time about the fact that, if we were ten years younger and had met each other sooner in life, we would have most likely opened a café together. Don't get me wrong, neither of us has any regrets in life, but we do have very similar likes when it comes to cafés, coffee and such things. And it would have been fun to open an establishment together!
Our café would be the quirky, interesting kind that draws customers back again and again with its wonderful ambience, great coffee, delicious food and genuinely friendly service. Peter would be the fez-wearing barista, who'd know all of his customers by name, and would welcome them with a wide smile and an acknowledging nod, saying 'The usual?' As the cook, I would wear colourful aprons, perhaps I'd even have a different one for every day of the week. In our café, we'd always serve freshly-baked cakes, biscuits and muffins, and I'd call out from the kitchen whenever a new batch was out of the oven.
The menu would include many of our old favourites, such as New York cheesecake, apple cider cake, orange and almond cake, Gerbeaud slice, Florentines, low fat chocolate fudge cake, raspberry, white chocolate and macadamia muffins, cherry pie, and perhaps even my pumpkin strudel. And these streusel-topped blueberry and macadamia muffins would feature regularly too.
STREUSEL-TOPPED BLUEBERRY AND MACADAMIA MUFFINS
The inspiration for my muffins came from the lovely Jenn, who posted a recipe for home-made blueberry muffins on Deliciously Sprinkled. She was happy for me to adapt her recipe (thanks Jenn xox).
I've made a few changes, including adding macadamias to the streusel topping and using Australian macadamia oil in the muffin mix. Enjoy.
2 cups plain (AP) flour
3/4 cup caster sugar
2 teaspoons baking powder
1 teaspoon vanilla extract (or 1/2-1 teaspoon ground vanilla)
1/4 cup macadamia oil
1 large free range egg, lightly whisked
1/2 cup buttermilk or soured milk plus 2 tablespoons extra
250 punnet fresh blueberries (or you can use frozen ones, don't thaw them)
For the streusel topping
1/2 cup light brown sugar, loosely packed
1/4 cup plain (AP) flour
1/8 teaspoon ground cassia powder (or ground cinnamon, if preferred)
2 tablespoons unsalted butter, softened
1/4 cup macadamia pieces, chopped
Preheat oven to 190 degrees C. Prepare a muffin tin by lining it with paper liners. Make the streusel topping by combining the brown sugar, flour, cassia powder and softened butter in a small bowl. Using a fork, work the butter into the dry ingredients until the mixture is crumbly. Set it aside. (Note, don't add the macadamias the the streusel).
In a larger bowl, combine the flour, caster sugar, baking powder and ground vanilla. Run a balloon whisk through the mixture to break up any lumps in the flour. Using a spatula, fold in the combined egg and milk, followed by the macadamia oil and mix only until the ingredients are just combined. Now carefully fold in about three-quarters of the blueberries. Keep the rest aside.
Using a large serving spoon and a smaller dessert spoon, divide the mixture evenly between the lined muffin cups. Finish by placing the last of the blueberries on top. Then press a few of the macadamia pieces into each muffin. Carefully sprinkle the streusel topping over each muffin. Bake for around 15-20 minutes, until the muffins are golden brown and a skewer tests clean. Store in an airtight container. Makes 12 muffins.
Tell me dear readers, what would you do if you were ten years younger? Do you enjoy visiting quirky cafés? What are your favourite offerings in cafés? And do you ever get a song stuck in your head?
Cooking and writing have been a lifelong passion.
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- Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.