Easy (recipe), quick (method), yummy (result) and quite variable (recipe as well as result)- these are the first words that I thought of when I started thinking of how to describe this creation of mine. For avoidance of any doubts, please note that this is not mine recipe – it is a combination of probably three “basic” muffins recipes... and this seems to be my contribution to this pool of “basic” recipes :)
These muffins are soft and moist and they rise well (provided that you do not overmix as I did).
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We will need:
- 2 cups of plain flour
- 1/2 cup sugar (brown or caster)
- 1 cup milk
- 1 egg
- 6 tablespoons butter/vegetable oil
-3 teaspoons baking powder
- 1/8 teaspoon salt
-1 vanilla sugar/1 tablespoon vanilla extract
The amounts above will make 12 muffins.
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- chocolate pieces, fruit – all as you like it
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METHOD:
1. We prepare all ingredients in advance in order to have them all at a room temperature (take the eggs from the fridge at least one hour prior baking). Preheat the oven to 200°C/400°F. Prepare your muffin pan (if you want to, you can put in the paper muffin cups).
2. Mix together egg, sugar, milk, oil/butter, and vanilla.
3. In another bowl, combine flour, salt, and baking powder.
4. Gently combine wet and dry ingredients - no hand mixer. Mix only until the dry ingredients are moistened, the final batter should be a little bit lumpy and not smooth. When you lift your spatula, the batter should fall down in pieces, it should not pour down in one stream.
5. Divide the batter into 12 paper cups (put in a muffin pan) and bake at 200°C/400°F for 5 minutes, then bring the temperature down to 180°C/350°F for another 12-15 minutes.
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