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Magic Muffin Recipe

Monday, 13 May 2019

With Winter approaching, I find it so appealing to spend my afternoons baking in the kitchen. It's so nice to be snuggled up with a nice cup of tea and warm cake or biscuit. My favourite recipes are those that have been given to me by special people in my life - my great grandmother's recipes are amongst my many best ones. 

Today I will be sharing what I call my Magic Muffin Recipe - and it truly does deserve its name! This one was given to me by my not-yet-mother-in-law, and it has quickly become a regular in my recipe book. They are so light and fluffy, and as it is such a versatile recipe, and the fillings can be adjusted to make any number of combinations.


Magic Muffins - with raspberries, milk and white chocolate chips!

Ingredients

  • 125g butter
  • 1tsp vanilla essence
  • 75g sugar
  • 2 eggs
  • 125mL milk
  • 180g self-raising flour

Method

  1. Whisk the butter until it is soft and creamy (note - it is okay to do this by hand, but these muffins end up much fluffier if you use an electric whisk)
  2. Slowly whisk in the sugar until it is pale and fluffy
  3. Add the eggs one at a time, whisking in between. Add the vanilla. Keep whisking until you start to see little air bubbles in the mixture
  4. Sieve the flour a little at a time into the mixture, alternating with milk. Whisk thoroughly after each addition (note - if you plan to add fillings, keep a little bit of flour aside - see notes at the end of the recipe).
  5. Add any fillings you wish to include - fold gently into the mixture. Ideas for fillings are at the end of the recipe
  6. Spoon into a muffin pan until each is around about 1/2 - 3/4 full. Cook at 160°C for 25-30 minutes, or until a knife can be stuck through the middle of a muffin and come out clean

Variations

As this recipe is so versatile, any number of fillings can be used to give the muffins a bit of life. Some of my favourites are:
  • Blueberries or raspberries with chocolate chips
  • Grated carrot with mixed spice and chopped walnuts
  • Cocoa powder with chocolate chips - substitute about 50g of flour for cocoa powder
If you choose to add any fillings to your muffins, a handy tip is to coat berries/chocolate chips/any other fillings with self-raising flour before adding to the mixture. This will stop them sinking to the bottom of the muffins when baked, and instead will keep them evenly distributed throughout.

You can also veganise these muffins by substituting the milk for a non-dairy alternative, and using egg replacer. When making these for my sister, I've used almond milk, and this egg replacer from Woolworths. The muffins turned out quite well, the only difference being they were a little chewier on the muffin tops. 

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I hope you give this recipe a go, and if you do, send me a picture and tell me what muffin fillings you use - I'd love to get some more ideas for my future baking endeavors!!

Much love,

V xx

Hello World!

Hello world!

I've been attempting to launch this blog for over a year now, and after 9 drafts of the dreaded 'first post', I've decided I'm just going to roll with it!

I'm a third year psychology student and this is my little place on the internet to keep things real. I'm going to talk about things I love, the adventures I go on, and funny stories accompanied by my self-deprecating humor. It is my hope that if you are reading this, you might share some of the interests I do and find some enjoyment in hearing what I have to say.

I really do quite like the finer things in life. I love going to the theatre and the ballet, out for high tea, or for a spa weekend. I absolutely love travelling and exploring faraway places. I enjoy the challenge of doing all of these things on a budget.

I'm excited to see where this blog takes me next, and hope that you stay around for the ride!

Much love,

V xx


 
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