For the love of muffins

Muffins are the bomb. Here are my reasons for believing this:

  1. They have built-in portion control, and you can make them in different sizes to fully take advantage of this.
  2. They are versatile – they can be sweet or savoury, and generally turn out well regardless of ingredients (although maybe I’m lucky).
  3. They are easy to make – combine dry ingredients, combine wet ingredients, mix together, then bake.

    dry and wet mix.JPG

    Wet mix and dry mix

  4. Using paper cases means you don’t need to spend time greasing/lining things.
  5. They’ll freeze for a couple of months, and because of the built-in portion control you can defrost them one at a time, no stress.

For mid-January I thought I would make something fairly convenient for those of you who are back at work after the Christmas leftovers are long-gone, and craving a little treat.

Here are some tips for muffin-making, courtesy of ‘The Great Little Australian Muffin Cookbook by Alison Holst:

  • Sift your dry ingredients into a bowl that’s big enough for all of the ingredients.
  • Try to keep your mixture at room temperature.
  • Don’t mix too much – the mixture should be just combined and still a bit lumpy, and don’t smooth the tops of your muffin mix when it’s in the pan.
  • When cooked, muffins should spring back when pressed lightly, and a skewer poked into the centre should come out clean. Let them stand in the tin for a few minutes before removing them.

The modification

I got the recipe from Cook Book Co’s ‘Desserts’ cookbook. The book was a gift, which I later found out was $8 from K-Mart, which is probably the best value cookbook I’ve seen (it’s huge)!muffins on rack single focus.JPG

Apparently the wholemeal flour was off and therefore was in the bin, so I decided to add oats to the mix. Even better would have been if I had added oats AND wholemeal flour; however, I am lazy and it is hot outside and I did not want to leave the house to buy more flour. 😛 I also decided to make the crumble topping more interesting by adding oats and coconut.

What difference did it make?

The oats made a small difference in fibre content of 0.4g per serve, although the muffins also ended up a touch higher in sugar, which is not a positive.

crumble-muffin-info

 

The recipe – Berry Oat Crumble Muffinsmuffins in tin single focus.JPG

Ingredients:

  • 1 cup self-raising flour
  • 1/2 cup plain flour
  • 1 tsp baking powder
  • 1/2 cup brown sugar
  • 3/4 cup quick oats
  • 3/4 cup milk or yoghurt (I used 1/2 cup yoghurt + 1/4 cup milk – yoghurt generally creates a richer/moister product)
  • 1/4 cup oil, e.g. canola
  • 2 eggs, lightly beaten
  • 1 cup frozen berries (I used blueberries)
Crumble topping:
  • 1 tbsp plain flour
  • 2 tbsp brown sugar
  • 3 tbsp rolled oats
  • 1 tbsp desiccated coconut
  • 30g margarine

Method:

  1. Preheat the oven 180C and grease or line a 12-hole muffin tin with paper cases.
  2. Sift flours and baking powder into a large bowl; stir through sugar and oats and make a well in the centre.
  3. In a separate bowl, mix the milk/yoghurt, oil and eggs together.
  4. Pour wet ingredients into dry ingredients, add berries and stir until just combined.in the oven.JPG
  5. To make crumble topping, rub margarine into the other crumble ingredients.
  6. Spoon muffin mixture into tin and sprinkle with crumble mixture. Bake for 20-25 minutes, or until muffins are cooked.
  7. Cool on wire rack.

How did it go?

They come out nice and soft, and were described (not by me) as having a “beautiful texture”.inside muffin.JPG

Have you got a favourite muffin recipe?

 

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