I missed the Expo. I am sad. I did not see the British pavilion in all its fiber optic, pin cushiony, futuristic porcupine glory. This isn’t me taking the piss. It just proves that Heatherwick is a genius if he can design a structure that when described, actually combines all those words in one sentence.
And I was not lucky enough to eat any charcuterie. Empanadas were miles from my mouth. I wish I could have been there to pick one Expo dish to experiment with, but that doesn’t mean I’m not inspired.
I’m not sure what the American pavilion was serving, but if Tom had to guess it would be something with blueberries and cinnamon. Since I’ve known him, Tom is convinced that all American are born with an instinctive fetish for the two, despite the expression “As American as apple pie”.
Sure, its easy to laugh at the praise we Americans give to the puny blueberry. We love our blueberry cheesecakes and smoothies. And sure, we’d probably stuff them in a turkey if we could.
They might not be as sophisticated as a damson or as complex as durian, but these little berries still hold a place in my heart. I don’t have them hanging around every corner in Hong Kong. And since I missed the blueberry spread that the Americans must have expertly laid out at the Expo, I make these muffins as a reminder of home instead.
Blueberry Muffins (with a pinch of cinnamon, of course)
- 280 g flour
- 200 g sugar
- 1 Tbsp baking powder
- 1/2 tsp of salt
- 100 ml of vegetable oil
- 135 ml of whole milk
- 230 g plain yogurt
- 1 egg, beaten
- 1 tsp of almond extract
- a pinch of cinnamon
- 1 punnet of blueberries
Preheat the oven to 170C/350F. Place the first four ingredients (flour – salt) in a bowl and mix together well. Add the rest of the ingredients (up to the blueberries) and continue to mix until well incorporated. Fold in the blueberries. Place 1/3 cup of batter in each muffin tin. Bake for 20-25 minutes.
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