Finally I found a great Muffin Recipe!


IMG_8691I have been trying out muffin recipes for quite some time and always been a bit disappointed with the outcome. The muffins were never like the ones I tried in cafes and bakeries. They were not light enough and didn’t rise as high as I wanted. Finally I have found a recipe that is great. I recently bought some Billington’s sugar  and I chose the Demerara type. On the side of the packet it suggested I go to bakingmad.com and look at the recipes and this is where I found the muffin recipe. I love the sugar too and it looks fantastic on the top of the muffins.

So if you’re anything like me spending Easter with friends and family and you’d like to whip up a quick bunch of muffins, please try this recipe. You can replace the raspberries with any other ingredient you fancy or a couple of them. Banana and choc chip, apple, blueberries or white chocolate. You can grate the apple or cut into small pieces.

IMG_8690I have changed the original recipe just a little.

Recipe

  • 300g Plain white flour
  • 155g Demerara Billingtons sugar
  • 1tbsp Baking powder
  • ½tsp Bicarbonate of soda
  • ¼tsp Salt 
  • 250ml Milk (whole)
  • 2 Large eggs (free range)
  • 85g Butter (unsalted) melted
  • 120g Raspberries

Method

  1. Preheat the oven to 190°C (170°C fan) and line a muffin tin with muffin cases.

  2. Sift together the flour & 115g of caster sugar, baking powder, bicarbonate of soda & salt into a large bowl. Pour the milk into a jug, add the eggs and mix by hand

  3. Make a well in the centre of the dry ingredients and, mixing slowly, add the milk & egg mixture, increase the speed and beat until the batter is smooth. Pour in the melted butter and beat again until well mixed

  4. Stir in the berries by hand, ensuring they are evenly mixed, then spoon the batter into the cases until 2/3 full.

  5. Sprinkle the tops with the remaining sugar.

  6. Bake in the oven for 20-25 mins until the muffins are golden brown and springy to the touch. Allow to cool then transfer to a wire rack.

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Banana Maple Syrup and Diced Prune Muffins


I can not throw out an old banana. Sometimes I freeze them, other times I keep them in the fridge and try and find the time to make use of them. These three bananas had been in the fridge waiting for me to find a new life for them. Even though the bananas might look brown and squashy they are perfect for inside the muffin mix. They are sweeter in this very ripe state and blend well. These are wonderful creations that are perfect for children’s lunch boxes or something to eat mid morning.

Muffins are very simple to make which is usually a big plus with all of us being so busy these days.

Here is the Recipe.

Ingredients

125 gm of unsalted butter

3 eggs

3 bananas (very ripe)

1/2 cup brown sugar

1/2 cup of maple syrup

2 cups of self raising flour

1/2 cup of diced dried prunes

Method

Place butter and bananas in a mixing bowl and mix. Add brown sugar and maple syrup, mix again.

Add self raising flour and diced dried prunes. Mix just until combined. Place into a muffin tin. I use paper liners to make sure the muffins come out. Place in an 170 degrees oven for twenty five to thirty minutes or until golden brown and spring back when touched.

I hope you enjoy them.

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