Last year it was all about Cupcakes…
This year, it’s Muffins.
They’re so very very easy – they could almost be called a convenience food. But a fun one – and one that you can be sure only contains good things. And they’re a great subject for experimentation – you can make an unlimited range of flavours quick and easily – and because they’re batter based, there’s no need to soften butter, or for creaming, or any special skills.
Give them a go – you wouldn’t believe the transformation from lumpy, unattractive batter that goes into the oven to the domed little beauties that come out – magic!
Here’s a recipe to give you a tangy lift in the morning – best eaten still warm from the oven… yum!
Makes 12 muffins.
Preheat oven to 400F, 200C, Gas 6.
1/4 cup butter, melted
2/3 cup marmalade (I use lime marmalade for an extra zing)
2 cups self raising flour
1/2 tsp baking powder
1/2 cup sugar
2 eggs – lightly beaten
3/4 cup milk
2 tsp lemon or lime zest, and 2 tp orange zest
1. Line your muffin tin with 12 muffin cases.
2. Heat butter and 1/3 cup marmalade gently to melt together. Stir and cool.
3. In a large bowl, sift self raising flour and baking powder.
4. Make a well in the centre of the flour.
5. In a small bowl or jug, combine eggs, milk, zest/s and butter marmalade mixture.
6. Add liquid to the flour in one go and stir a little – it should stay lumpy – if you over mix it, the muffins will have hard tops.
6. Fill cases 2/3 full with batter. Bake until golden brown – around 15 – 20 minutes.
7. The muffins are ready when a skewer or thin knife inserted into the middle comes out clean.
8. While they are cooking, make the glaze for the muffins – gently heat 1/3 cup marmalade.
9. Brush glaze over the hot muffins and serve warm, or transfer to a wire rack to cool.
What are your favourite muffins – do you make them yourself, or where do you buy them from?