As usual this recipe is an amalgamation of a few recipes I have come across. I chose to add Lemon Curd and Strawberry Jam. I found that the lemon curd was absorbed into the dough a bit so you get the lemon flavour but not the runny curd. You can fill them with whatever jam/marmalade you fancy, but they are great plain too. The one annoying thing about this recipe is that it makes 14. You can of course half the recipe but you’ll eat at least 2 muffins whilst they are warm….
Prep Time: 10 mins
Cooking Time: 22-24mins
Skill Level: Muffin too hard
Mixing bowls x 2
12 hole muffin tray
14 muffin cases
bowls x 2 (deepish bowls, like cereal bowls)
120ml vegetable oil
1tsp vanilla extract
140g caster sugar
455g plain flour
3tsp baking powder
1tsp per muffin jam/marmalade/curd
100g unsalted butter (melted)
100g caster sugar
1-2tsp cinnamon (to taste)
- Preheat oven to 180c/160c fan/gas 6
- Line muffin tray with cases.
- Whisk together; milk, eggs, oil, vanilla extract and sugar until combined.
- In a separate mixing bowl mix together; flour, baking powder and cinnamon.
- Make a well in the centre of the dry ingredients and pour in the wet ingredients.
- Beat mixture well until there are no lumps.
- NO FILLING; spoon batter into muffin cases until ¾ full (about 3 dessert spoonfuls).
- WITH FILLING; spoon in about 2 dessert spoonfuls of batter into each case followed by 1 tsp of jam/marmalade then top with one more spoon of batter (filling should be covered and muffin case ¾ full).
- Bake for 22-24mins until tops of muffins are golden in colour.
- Whilst the muffins are baking prepare the coating by melting the butter in a deep bowl and filling another bowl with sugar and cinnamon.
- Immediately after muffins are taken out of the oven remove them from the tray. They must be coated whilst hot.
- COATING; dip the top of the muffin in melted butter then dip in sugar and twist until muffin top is coated.*
*Make sure you don’t leave the muffin in the sugar for too long otherwise your sugar will become wet with melted butter. If this happens, don’t worry, just spoon the sugar over the muffins after dipping them. If you are left with sugar or butter, save them to use for another bake!
MUFFIN BEATS A HOT DOUGHNUT AND A CUPPA CAWFEE
I am going to see Deerhunter on Saturday. I like them. They are good. Have a listen…