Monday, 19 March 2012

Little Monday Muffins!

These muffins are so easy they barely need a recipe, so are perfect for Mondays! Just dry ingredients in one bowl, wet in another, mix them both together and fold through the rest. They are also incredibly flexible. I've made mine with carrot and sultanas but you could replace the quantities with anything else you want to try. The same goes for the spicing and flavouring, so feel free to experiment. A last point, you'll get twelve dinky muffins out of this mix but if you want the giant cafe style ones, then just use six cases instead of twelve (adding a bit more time to cook).

Prep time: 10 Mins
Baking time: 25-30 Mins
2 Medium Eggs
150ml Vegetable Oil
100g Golden Syrup
1tsp Vanilla Extract
175g Plain Flour
75g Light Muscovado Sugar
1tsp Baking Powder
1tsp Mixed Spice
1/2tsp Ground Ginger
1/2tsp Ground Cinnamon
150g Grated Carrot
100g Sultanas

Preheat the oven to 180C/350F/Gas 4 and line a 12 hole muffin tin with paper cases. In a bowl, beat the two eggs then pour in pour in the oil, syrup and vanilla. Put it to one side and in a fresh bowl mix together the flour, sugar, baking powder and spices. Pour in the the wet ingredients and beat it all together to a smooth batter. Fold through the carrots and sultanas, then spoon evenly into the cases (The mixture should come up to just over halfway). Bake in the centre of the oven for 25-30 minutes, until a little skewer (I used a toothpick!) can be cleanly removed from the middle of one of the muffins. Remove from the oven and set aside, then after about 20 minutes remove from the tray and leave on a wire rack to cool completely. Wahey! 

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