Sometimes there are days when you can telepathically feel the stress and anguish of a friend who lives across town. In such situations you can feel and completely empathize with the irritation of working to deadline on a horrid project that just won’t go your way. Well Sunday was one of those days – two of my friends Hannah and Laura are writing up their 3rd year final projects (due in march) and all in all I think they needed some encouragement because I’m telepathic (and they said so on facebook!) so in no time at all I whipped up these beauties!
These muffins are a god send and so long as you have the ingredients (which are pretty normal and standard store cupboard stuff) and a working oven these little beauts can be whipped up in about 5 minutes and take about 20 mins to cook and so in about half an hour you can be on your way to a mates house – warm muffins in hand!
Bish, Bash, Bosh – DONE!
And so you will be ready for any impromptu brunch guests and friends in need attacks! Yippie!
And so 3, 2, 1 you are a superstar baker and all of your friends will bow down to your superior awesomeness. [Plus they freeze easy too and so just defrost and place in a warm oven (120°C) for about 5-8 mins to warm up to loveliness!]
Easy bake muffins
- 9oz/250g plain flour
- 3tsp baking powder
- ½ teaspoon salt
- 3oz/85g white granulated sugar
- 1 egg
- 8fl oz/ 240ml milk
- 3fl oz/90ml corn oil / butter/ margarine melted
- Prepare muffin tins with your chosen muffin case
- Preheat oven to 37-400°f (190-200°C) Gas Mark 5-6
- Take all dry ingredients and sift together into a large bowl, stir together and set aside
- In another bowl beat the egg lightly with a fork, stir in the milk and oil/melted butter/margarine
- Pour all of the liquid ingredients from bowl 2 into bowl 1 (with the dry ingredients) and stir until just combined (this should take no more than about 20-30 seconds – do not over mix – there should be no visible dry flour but the batter will be lumpy)
- Fill the muffin cups about ¾ full (or to the top for larger muffins) and bake for 20-25 minutes
Before adding wet ingredients to dry ingredients stir together about 2 tablespoons of cinnamon and 4 tablespoons of granulated sugar: when filling the muffin cups add half of the batter so about ½ full muffin cup, sprinkle the cinnamon sugar on (as thick as you like) and then place the further ¼ of the batter on top. For an extra cinnamon bang sprinkle more sugar on top before baking (for this you will need approx – 4 tablespoons of cinnamon and 8 table spoons of sugar)
Just add the desired amount of blueberries when combining all the ingredients (I usually use 200-250 g fresh blueberries that I put in the freezer for about 4 hours before baking – this prevents that blue/grey look to your finished muffin and only gives you a fresh blueberry zing with a springy yellow muffin)
For an additional wow effect I put a little icing on top of my blueberry muffins to add a little extra sweetness
For this you will need approx 1 teaspoon lemon juice to 1 tablespoon of icing sugar and multiply the quantities by the tea/tablespoon as you go – if you add it all together at once you can end up with a lumpy lemon failure!
Chocolate chip Muffins
For these add in about 85g-200g (depending on your love of chocolate!) and ass them in add you combine the wet and dry ingredients.
Add 1 teaspoon of grated lemon zest to the wet ingredients before combining them with the wet ingredients. Then when baked glaze the muffins with a sugar syrup [3oz/85g caster sugar, 3-4 teaspoons of fresh lemon juice and ¼- ½ teaspoon of lemon zest grated – heat for about 1 minute in a saucepan over a medium heat]
Or try your own variations with dried fruit and nuts and different flours – for a nice savory muffin try:
The cheese/seed muffin
Add grated cheese (of a good mature strength) in the same method as the cinnamon muffin in the layers
Or alternatively add about 85g of seeds to the dry ingredients before combining and sprinkle a few on top (note instead of using only ½ teaspoon of salt add in 1 whole teaspoon – but there is no need to change the sugar as this is not an overly sweet recipe)