I've been thinking of a way to post about our Sunday brunches without sticking a camera in the face of our guests! So my plan is to outline our menu, then give one specific recipe. That way during the time our friends are there, it's about our time together, not about blogging!
Last Sunday was our first Breakfast Club Sunday Brunch, and our menu was inspired by a dish at local Fremantle cafe Ootong and Lincoln.
The Breakfast Club ~ Menu 1
Scrambled eggs with smoked salmon and avocado on toast
Watermelon, honeydew melon and orange slices
I adapted a recipe I normally use for fruit cakes (this pear cake for example). I originally found the recipe over at Not Quite Nigella, and it's now my go-to recipe for using up any fruit. However, I wanted the muffins to be lighter, so they'd rise more. My recipe is below.
125g melted butter or margarine
1 tsp vanilla extract
2 tbsp milk
1 tsp baking powder
A few handfuls of blueberries (fresh or frozen)
Blend the butter and margarine.
Add the eggs and mix until smooth. Then add the vanilla extract and milk.
Fold in the flour and baking powder.
Fold in the blueberries.
Spoon into muffin/cupcake cases.
Bake at 160-180C for 40 minutes or until baked through.
These are lighter than your average muffins, and won't necessarily get the distinctive muffin look on top, but if they're just one part of a larger brunch menu, then this is ideal.
Our next brunch is tomorrow morning, and hopefully I'll be sharing a recipe from that a little more promptly next time!