Marvellous Moreish Muffins

I haven’t actually been in the kitchen very much of late as my lovely hubby has been cooking up a succession of delicious curries and Thai dishes for us, I’m hoping he’ll guest spot here one day with his fabulous spicy pork salad but up till now he can’t be persuaded.

That said I have been allowed in to make the odd dessert or two and I have found one of the simplest and most reliable muffin recipe I’ve ever used. And this is what I’m going to share today. This is a quick bake too- no more than 30 minutes start to finish.

This is so simple and delicious that it’s great for novice bakers, kids and old hands alike, and the variety of flavours are as limitless as your imagination!

I will start by giving the plain muffin mix recipe and method then go through a few variations after. These ingredients are enough for 6 large muffins. If you happen to have run out of muffin cases then it works just as well in cupcake cases and you will get 10 ( guess how I found that out!)

Marvellous Moreish Muffins.

In a Bowl

150g Plain Flour
1tsp baking powder

In a large Jug

1 egg
60g sugar
2tbsp oil
100ml milk
1/2 tsp vanilla essence
ingredients (Now for the chocoholics amongst us if you want to make chocolate sponge as well, simply replace 25g of your flour with cocoa powder)
Mix the egg,milk, oil and sugar together in the jug.

Pour the egg mixture into the bowl gradually and mix until combined *
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Spoon mixture into cake cases and put the tray in the oven at 160C for 20 until set and cracked at the top if not quite set put back in for a further 5-10 mins
So the plain muffins are delicious, but they are well, plain so let’s have some fun!

*Just before you spoon the mixture into the cups is a great time to start being creative. You can add just about anything here, chunks of fruit, chocolate, nuts or combinations of all 3 of those things. I have found that around 100g of ‘extras’ is about right, but if you are adding things like oats or desiccated coconut you may need a tiny bit more milk as they will absorb some of the moisture in your mix.
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(Now for the chocoholics amongst us if you want to make chocolate sponge as well, simply replace 25g of your flour with cocoa powder)

Here are a few flavours I’ve already tried;
Oatmeal honey and raisin
Apple and cinnamon
Chocolate chunk
Chocolate cranberry and coconut.
Marvellous Moreish Muffins
I’m quite sure I’ll be making more, I’m already tempted for a chocolate and orange, but do let me know what flavours are your favourite.

A Bientôt

Cranberry, Orange and Cinnamon Muffins

Happy New Year!

Yes I know, it’s a little belated but we have all been under the weather here in the last few weeks, fortunately Christmas itself was sickness free, but we’ve been making up for it since…

Now that the veil of flu is lifting from HillyWillys house, it’s long past time to get back into the kitchen.

After the most wonderful Christmas eve meal small person and a sumptuous dinner from Hubby the kitchen has been a relatively HillyWilly free zone. Time to put that right 🙂

But what to cook? After the excess eating of Christmas and new year I thought perhaps I should try something slightly less …. decadent, but still super tasty of course so I have opted to give you some healthy, low fat muffins, I can assure you they are still delicious and as they are lower in fat that means you can eat more of them…… 😉

Cranberry, Orange and Cinnamon Muffins.

300g flour
1tsp Baking Powder
25g Brown Sugar (plus a little extra to sprinkle on top)
1tsp Cinnamon
1 Orange (zest and flesh)
100g Dried unsweetened Cranberries
100ml Skimmed Milk
100ml Orange Juice
1 Egg
25g Salted Butter ( melted )

About an hour before you are ready to bake soak the cranberries in the orange juice. This will give them a nice plumpness and add a bit of sharpness to the flavour.

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In a large bowl mix the flour, baking powder, brown sugar and cinnamon.
Add to this the zest and flesh of your orange and the drained cranberries and stir well.

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In a separate bowl beat the egg and add the milk and orange juice and stir well. Melt the butter and whisk it into the liquid. If you wish to substitute the butter for sunflower oil you can do so, but don’t forget to add a generous pinch of salt.

Add the liquid to the dry bowl and beat until fully combined.

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Divide the mixture into muffin cases ( this amount should make 12) and place in a preheated oven.bake at 200degrees for 20-25 minutes.

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When the muffins come out you can if you wish add a sprinkle of brown sugar to the top, or if you are being really good you can skip this step 🙂

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Allow to cool and enjoy.

A Bientôt.