Egg glut

We've got an egg glut. I often have an omelette or a boiled egg with my salad for lunch, but there's a limit to how many eggs one person can eat. Hubby isn't keen on eating eggs unless they've been whisked with some sugar and flour to make a cake, so the responsibility of keeping the egg mountain in check falls mostly on my shoulders. So what's a girl to do. Well bake, of course!

I raided the freezer and found small bags of grated courgettes, so the obvious thing to make was a scrummy courgette cake. I also came across some blueberries and after leafing through my new but sadly neglected cook books I decided to make blueberry muffins a la Nigel Slater.

Blueberry muffins (makes 12)

125g plain flour

125g spelt flour

1 1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

55g butter

125g sugar

2 eggs

1 tsp vanilla extract

100g yoghurt

220g blueberries

Preheat the oven to 190°C. Place 12 paper muffin cases in a muffin tin. Sift together the flours, baking powder, bicarbonate of soda and salt. Cream the butter and sugar, lightly beat the eggs and add to the mixture. Add the vanilla extract, then mix in the yoghurt. Gently add the dry ingredients and continue to mix throroughly. Fold in the berries. Drop the mixture into paper cases and sprinkle with some demerara sugar and rolled oats if you happen to have some. Bake for 20-22 mins.

Beats my usual blueberry muffin recipe from Fay Ripley hands down.