Sunday, 28 February 2010

☂☼ rain or shine

small cakes are always a hit in my house:
easier for a break time treat:
when I was young they were fairy cakes or as an extra
treat ~ butterfly cakes:
now we bake muffins ~ somehow a more substantial bite 
so versatile and an oh so easy recipe :
weigh out the dry stuff:
ready the wet:
then mix the two but don't be too thorough:
for me they will always be called muffins just as the cases
are named on the packet:
don't mention the 'c' word!

magic muffins

you will need:
140g caster sugar
85g butter
250g self raising flour
1 teaspoon bicarbonate of soda
2 eggs
1 teaspoon vanilla extract
200ml milk
and the filling of your choice ~ today I used a small bag of choc chips:
more suggestions at the end ☟
*this will make 12 gorgeously plump muffins*

preheat your oven to 200°c/ gas 6
fill your tray with muffin cases:
*my lovely daughter Hayley bought me some silicone cases which are divine 
but are a pain to clean:  so today I used paper cases that will be thrown 
to the composter after the cake has disappeared into my tum*
in a large bowl combine all the dry ingredients:
melt the butter ~ I zap mine in the microwave for 20 seconds:
then add the milk, vanilla and beat in the eggs:
pour the wet mix into the dry mix and stir until just combined:
but don't over mix it!
a few streaks of unmixed flour will be fine trust me:
now dollop your mix into the muffin cases until they are all filled:
bake for 15~18 minutes until firm and golden and smelling delicious:
cool on a rack until you can contain yourself no longer:
best eaten warm with a cuppa:
will keep in a tin for a few days ~ but I doubt they will last that long!

other fillings could be ....
apple & walnut
switch 50g of the flour for 50g rolled oats: grate 2 apples and
add 100g walnut pieces: 
sprinkle in a teaspoon of cinnamon and top with demerara for extra crunch:

use muscovado sugar instead of caster:
chop up 3 snickers bars and mix 2 of them into the batter:
top with the remaining pieces before backing:

reduce the milk to 100ml and add two mashed ripe bananas:
then add 50g dessicated coconut:

raspberry & lemon drizz
swap the milk for 150g plain yoghurt mixed with the zest
and juice of ½ a lemon:
fold in 140g fresh raspberries then bake:
when muffins are cool drizzle with 85g icing sugar
mixed with the zest and juice of the other half of the lemon:

replace vanilla with almond extract:
decrease milk to 150ml:
add 50g toasted flaked almonds:
soak 140g chopped apricots in orange juice, drain
and add to the mix:  
top with a few more flaked almonds before baking:

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