and perhaps 30 minutes extra? to whip up the easiest ever muffins?
okay, okay. i guess cupcakes are just that little bit more refined. but sometimes you just haven t got the time to beat butter and sugar together until fluffy in order to slowly mix in sieved flour etc...
a muffin can be just as sweet and satisfying as a cupcake, with a lot let hassle, and without the creamy frosting when sometimes that can just be a tad too much.
you don t even need a mixer, just a fork is fine, seriously.
here s my basic recipe:
DRY INGREDIENTS:
250 gr self-raising flour
125 gr fine white (or unrefined) caster sugar
1 teaspoon baking powder, optional
1 pinch of salt
WET INGREDIENTS:
125 ml milk
1 large egg
50 ml sunflower of rapeseed oil
mixed together
preheat the oven to 180°C.
sieve the dry ingredients into a bowl.
add milk/egg/oil mixture and slowly mix with a fork until everything is pretty well incorporated but DO NOT OVERBEAT!
divide into prepared muffin/cupcake tin (this recipe makes just enough for 12 muffins) and bake for about 20 minutes.
easy.
then play around.
like i did today: instead of 125 ml milk, i used half coconut milk and half plain milk. i also added 1 tablespoon of freeze-dried yuzu flakes to the flour mixture. and to top it all off, i added 125 gr of fresh blueberries.
just half an hour, a bowl, and a fork...
oh, yes, there is that little bit of washing up to do... but that s fine when you can have a cup of tea with a warm muffin afterwards, don t you agree?
