Muffins are the bomb. Here are my reasons for believing this:
- They have built-in portion control, and you can make them in different sizes to fully take advantage of this.
- They are versatile – they can be sweet or savoury, and generally turn out well regardless of ingredients (although maybe I’m lucky).
- They are easy to make – combine dry ingredients, combine wet ingredients, mix together, then bake.
- Using paper cases means you don’t need to spend time greasing/lining things.
- 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.
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)!
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.
The recipe – Berry Oat Crumble Muffins
- 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)
- 1 tbsp plain flour
- 2 tbsp brown sugar
- 3 tbsp rolled oats
- 1 tbsp desiccated coconut
- 30g margarine
- Preheat the oven 180C and grease or line a 12-hole muffin tin with paper cases.
- Sift flours and baking powder into a large bowl; stir through sugar and oats and make a well in the centre.
- In a separate bowl, mix the milk/yoghurt, oil and eggs together.
- Pour wet ingredients into dry ingredients, add berries and stir until just combined.
- To make crumble topping, rub margarine into the other crumble ingredients.
- Spoon muffin mixture into tin and sprinkle with crumble mixture. Bake for 20-25 minutes, or until muffins are cooked.
- 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”.
Have you got a favourite muffin recipe?