Muffin madness – Mail Online
So I got back from holiday at midnight last night, finally went to bed at 2am, and this
morning, at 6am, I was up making muffins. I am not really quite sure why. True, there was nothing much in the fridge and the girls would have had to have had (gasp) porridge or (shock! horror!) granola with yoghurt for breakfast but I guess I wanted to make sure they would be going off to school sleep-deprived but feeling loved. Or perhaps I just needed to re-establish my nesting credentials after a week away.
ANYWAY. Whatever the reason, they only took five minutes to make and 20 minutes to bake, were greeted with delight, smeared with butter and homemade strawberry jam from the summer and declared scrummy. (Obviously I didn’t actually eat one. I am not eating anything sweet or floury this week due to going back to working IN AN OFFICE next week and having to somehow look mildly glamorous in proper clothes rather than jeans and a pinny.)
So here is the recipe. Just in case you have a moment of madness too.
290g plain flour
1 teaspoon bicarbonate of soda
150g caster sugar
1 egg, beaten
250ml natural yogurt
90ml vegetable oil
50g milled linseed cereal topping (I used one with chia and goji berries, but any variety works)
50g demerara sugar
strawberry jam and butter to serve, optional
Put paper liners in your muffin tin and preheat the oven to 175C fan, gas 5, 350C.
Take a bowl and a measuring jug. In the bowl, mix together the flour, bicarbonate of soda and caster sugar. In the jug, mix together the egg, yoghurt, milk and oil.
Pour the jug contents into the bowl and mix with the dry ingredients, as briefly and quickly as you can.
Distribute amongst the muffin cases – two thirds full is enough or they will explode over the top (mine did).
Spinkle a teaspoon of cereal topping and a teaspoon of demerara sugar on the top of each muffin.
Bake for 20 minutes until golden, well-risen, and springy to the touch.
Serve warm, with butter and jam if your kids are like mine. (i.e. greedy)
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