After spending most of Friday and the early hours of Saturday morning preparing entries, I was well rewarded for my efforts. Here is what I had up my sleeve this year.
1st place - rustic bread loaf, bread & butter pickles
2nd place - buckwheat, banana and blueberry muffins, pumpkin pie, rhubarb custard pie, grape jelly
3rd place - apple pie squares, blueberry layer cake with banana mousseline buttercream
Besides being awarded with ribbons, there are cash prizes and a trophy which goes to the participant who has won the most prize money. Once again, I was beat out by one of Mount Albert's finest bakers, Evelyn M. One of the secrets to Evelyn's success, besides the quality of her entries, is the fact that she enters something in EVERY category. This can really boost your cash winnings, thus putting you in line for the coveted trophy. I know what I need to do next year to win that trophy. Look out, Evelyn! (Did I mention that she is in her mid-eighties?! It's the one's with all the experience that you have to look out for...)
These muffins were delicious and I loved the addition of the buckwheat flour instead of regular whole wheat flour (which can be substituted if you don't have buckwheat on hand). I seemed to have a banana/blueberry theme going this weekend. A great combination and with frozen blueberries, easily done any time of the year.
Buckwheat, Banana & Blueberry Muffins
Makes 12 large muffins.
1 cup buckwheat flour
1 1/4 cups all-purpose flour
3/4 cup brown sugar
1 1/2 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
2/3 cup buttermilk
1 Tbsp honey
1/2 cup butter, melted & cooled
1 cup mashed banana
1 cup blueberries
1/4 cup demerara sugar, for sprinkling
Preheat the oven to 375 degrees. Line a 12-spot muffin pan with paper liners.
Combine the flours, brown sugar, baking powder, baking soda, and salt in a large bowl.
Whisk the eggs, buttermilk, honey, melted butter, and mashed bananas in a medium bowl. Add the wet ingredients to the dry ingredients and mix until just combined. Quickly fold in the blueberries.
Scoop the batter evenly into the muffin cups. Sprinkle the demerara sugar on the top of each muffin. Bake for 25-30 minutes, until the muffins are light golden and a toothpick comes out clean. Serve the muffins warm or at room temperature. Store in an airtight container for up to 2 days.