Muffinos. Doesn’t everyone call them that? These are a favourite afternoon tea treat, eaten warm out of the oven. I really don’t like a cakey muffin. Muffins are not cake. If it was a cake, it would be a cupcake and not a muffin, amirite? Technically, cake is usually made with butter and muffins are made with oil. They should be lighter, entirely more scoffable, and best eaten within a day or two. Anyway, this is my muffino recipe, for your enjoyment.
Makes 12.
Ingredients 7
Base Muffin
155 g brown sugar
300 g self-raising flour
250 ml grapeseed oil
2 free-range eggs, beaten
170 ml full-cream milk
1 tsp vanilla extract
Scoffable Raspberry Muffins
125 g raspberries, fresh or frozen, optional (see my tips for other variations)
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Method 6
Preheat your oven to 180°C (360°F).
To make the base muffin mixture, combine the and in a large bowl.
In a jug, ideally a heatproof 500 ml (17 fl oz/2 cup) one if you have it, combine the and (which you can beat into the oil), then add the , which will take your liquid up to a satisfying 500 ml (17 fl oz/2 cups) total. You are welcome.
Mix together, then pour into your dry ingredients.
Add the (and or other variations (see my tips), if using), and beat until smooth.
Spoon into 12 muffin cases and bake in the oven for 20 minutes, or until golden and the top of the muffino bounces back when pressed.
Buena Vista Farm's tips
VARIATIONS:
Use 155 g blueberries or 175 g chocolate chips, or both.
Or 60 g oats and 120 g mashed banana.
Or 2 tablespoons poppy seeds and the zest of an orange, replacing the milk with orange juice.
Add the fruit or other ingredients with the vanilla.
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Notes
6
