Tuesday, 6 May 2014

Week beginning Tuesday May 6th - Blueberry and Bran muffins

As I was saying in last weeks blog, during the month of May we will be posting a recipe from our menu. The reason behind this mainly because there isn't a lot of celebrations to base our menu on during this month which means there isn't a lot for me to report on. However we can celebrate our busiest day in terms of coffee and muffins sales since we opened almost 5 years ago.

Last weeks canelé recipe was somewhat complex and as far as we are aware no one has attempted the recipe we posted. As a result of our muffin sales last week we have decided to post the recipe for our most popular of muffin variety 'Blueberry and Bran'. These are simple to make with great results; and every household may not have a canelé moulds but almost every kitchen has a muffin tray. 

The recipe that follows was inspired by one of my favourite places to eat growing up. A roadside cafe called the Pumpkin Cafe located in the Bay of Plenty, New Zealand. It was a humble cafe that had its own kiwi fruit orchard and fresh produce store. The one thing they excelled at was blueberry muffins, this was during a time where just add water muffin mixes was popular within the hospitality industry. The finished product was very cakey and you were lucky to get more that 5 dried blueberries the size of a raisin. 

The Pumpkin Cafe only used fresh blueberries and made the scone batter from scratch. When ordered they would toast them and serve with a side of butter. The recipe that follows is my interpretation of this memory and has been a base for all Kaffeine muffins since we opened in 2009. 

We welcome you to make this recipe and tweet to our twitter account @kaffeinelondon, there is no prize but you will be reward with a successful bake from our tried and tested recipe.


450g Plain Flour
200g sugar
100g butter melted
2 eggs
1 tablespoon baking powder
1/2 teaspoon cinnamon
3 tablespoons bran
150ml buttermilk
150ml milk
1 teaspoon vanilla
250g fresh blueberries

Place in a large mixing bowl flour, sugar, baking powder, cinnamon and bran; stir together till evenly incorporated, then gently mix through the blueberries.
Once the butter has melted leave to stand and cool for 5 minutes then beat in the eggs and add to the dry mixture along with the buttermilk, milk and vanilla, mix together using a butter knife until just under mixed.

Grease a 12 hold muffin pan with either butter or oil spray and evenly distribute the muffin mixture into the pan. Garnish each muffin with a sprinkling of sugar on top of each muffin and bake in preheated oven at 180oC on middle shelf for 25minutes. Once cooked leave to cool for at least 15 minutes before removing from pan. Best served warm with some butter.

Please enjoy this weeks menu, as we will enjoy bringing it to you.

Jared Bryant
Lead Chef

Traditional bircher muesli with rhubarb and raspberry compote 3.60
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet Muffin: Blueberry and bran 2.40
Savoury Scone: Courgette and feta 2.40
Buckthorn and white chocolate friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Afgan Biscuits 2.00

French retro baguettes 5.00
Smoked salmon with lime cheese, cucumber, thai basil and rocket
Asparagus, camembert, pesto, red onion and spinach

Foccacias 5.30
Ham, tomato mayonnaise, baked courgette, mozzarella and spinach
Sauté mushrooms and leeks, tarragon, pecorino fondue, rocket

Salads: 5.50/6.90
Crushed fresh peas with crispy ham, mint, fried salsify buds and gooseberries
Slow baked heritage tomatoes with marinated fennel and rock samphire
Jersey royals tossed in a spiced and fragrant dressing

Tart: 4.40 or 7.90 with salad
Chicken and scented mayweed

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