i finally managed to produce a batch with the right texture, good distribution of exciting bits and they managed to rise and look good too so i feel i am on the right track towards mastering muffins. the recipe is sort of based on one from the times newspaper but with a few alterations.
blueberry, raspberry and white chocolate muffins.
makes 12
ingredients
100g raspberries
60g blueberries
40g white chocolate drops
200g plain flour
2 tsp baking powder
125g caster sugar
175ml milk
2 free range eggs
125ml vegetable oil
method
1. heat the oven to 180c. fill a muffin tin with muffin cases.
2.in a bowl sift the flour and baking powder into the sugar. in a jug mix the eggs, milk and oil unil smooth.
3. make a well in the centre of the dry mix and lightly stir in the wet ingredients. don't overmix it, it is meant to remain a bit lumpy. stir through the fruit and chocolate. divide the mixture between the muffin cases.
4. bake for 25 minutes until risen and golden. cool on a wire rack and ideally eat the same day.
you can use fresh or frozen fruit. I was using up leftover frozen bits and pieces from our summer pick your own sessions, as far as i can tell you can sort of make up the 200g of extra ingredients from any combo of other delicious ingredients that you have around or take your fancy.
the other big advantage of muffin mix is that until it is cooked it tastes oily and rank unlike cake mixture. as a pregnant woman with a weakness for cake mix despite the uncooked eggs muffins may well be the way forward.
No comments:
Post a Comment