Muffins have defeated me for years. I can’t for the life of me make a really good muffin. They’re either too moist, too dry, too crumbly, too heavy – you name it, I’ve made it and badly.
So, not to be completely defeated, I’ve been searching the internet for a good master recipe. I found two that were fairly similar and adapted them into one recipe. I made dried apricot muffins with this recipe and they turned out beautifully! Light, just moist enough, good crumb, nice flavour. A winner!
They’re not what I’d call healthy eating by any means, but since I make them for others, not for me, I’m not worried. Now that I have the perfect recipe, I’ll play around and experiment with soaked wholemeal flour and rapadura or coconut sugar instead of raw sugar.
- 1 ½ cups plain flour
- ½ cup raw caster sugar
- 2 tsp baking powder
- ¼ tsp salt
- 2 eggs, beaten
- ½ cup soured milk or buttermilk
- ¼ cup oil (I use macadamia) or melted butter (I think this would make the muffins a little firmer when cool)
- 2 tsp vanilla
- Preheat oven to 200C.
- Grease muffin tins or use paper muffin pans.
- Add dry ingredients to a large mixing bowl with any dried fruit, cheese, spices, choc chips etc.
- Mix together gently.
- Blend wet ingredients together in the Thermomix on speed 2 for about 10 seconds and mix quickly and lightly into dry ingredients.
- Fill greased muffin cups to ¾ full and bake for 5 minutes. Reduce to 180C and bake a further 20 - 25 minutes.