But the best part is that I have an oven in my apartment!! That means I'll get to contin
ue baking here! I was so happy to see it when I moved in. During grocery shopping the other day I finally picked up a few basic ingredients and I whipped up these blueberry muffins to share with my roommates.
In Hong Kong I never really had any good blueberries before because they're really expensive, but here they're considerably cheaper and a lot fresher too. I like eating my berries in a product more than by itself, so blueberry muffins were the perfect thing - easy to make and delicious to eat. I'm glad all my roommates like them (well they were gone by the end of the day) - permanent taste testers for this year!
These muffins are light, just sweet enough to balance the tang of the berries and have a delightfully, slightly crunchy top. I had some trouble figuring out how the oven works, and it seemed like they were not baking. I peeked inside the oven and it turns out that there is no heating element on the top, but somehow the tops browned as well. Can anyone help out here?
I also splurged and got myself a stick blender, so I've been whipping up berry-banana smoothies everyday for breakfast too. It's a real handy tool and I love it to bits! With the freedom to cook and eat whatever I want now, I'm sure I will be trying out many new recipes and dishes - can't wait to share them all with you, successful or not!
Anyway I have a class soon (yes I'm blogging in the library again) so I'll leave you with the link to the recipe from Smitten Kitchen. The only thing different I got was that the recipe made 12 muffins instead of 9 or 10 for me. And they are awesome drizzled with maple syrup :)
