Nothing screams like “warm straight out of the oven” like a batch of fresh muffins. Mmmm…Perfect for these blusterry winter days here in Sydney. These little cakes are the perfect soother and I personally love making them. Muffins were probably one of my first recipe attempts in the kitchen. Often with mixed results. I tend to have a fool proof recipe I use nowadays, varying it according to ingredients available, mood etc…These are the questions I ask myself when I’m perusing a new recipe. Self raising flour or plain flour with a little baking powder? Butter or olive oil? Yogurt or milk? Berries or chocolate??!!! Brown sugar, super fine sugar or honey?
The latest batch I made was a cross combination of just a little healthy with just a little batch of devilish goodness. The main principles to follow when making these is not to overbeat the mixture. Otherwise its good bye moisture and hello rubber. Also, many ovens follow their own schedule by baking items as they see fit. Make sure you know your oven’s behaviour before you get started.
Here is a recipe I followed for these beauties, give or take with a creative cooking licence.
RECIPE FOR CARROT AND HONEY SPICE MUFFINS
1 Cup of Wholemeal Self Raising Flour
1 Cup of Regular Self Raising Flour
2 tsps of baking powder
1 tsp of ground cinammon
1 tsp of ground nutmeg
1 grated carrot
3/4 of honey
1/4 cup of olive oil
1/2 cup of greek style yogurt
1-2 eggs depending on “wetness” of mixture
I don’t tend to follow these “batter” style recipes to a tee. I look at the mixture as I’m stirring and decide from there. The above quantities will suffice for a regular 12 muffin pan. It’s quite easy. Mix all the dry ingredients together. Then mix all your wet ingredients and stir them through quite thoroughly. Add the wet mixture to the dry mixture and stir until just combined. It should look quite lumpy and mushy. Perfect! That’s what we’re after. Spoon them into a 12 hole muffin pan that has been sprayed with oil or cooking spray and pop them in a 180 deg C pre heated oven. Cook them for about 20-25 mins checking on them at around the 20m min mark. Do the old skewer in the centre trick and Voila!!!
Yummy, moist with just the right amount of spice. Enjoy them warm with a good ol’ cup of tea or a double machiattio in my case.