Muffins are my weakness. I love them for various reasons, mostly because when I’m feeling lazy there’s nothing to cut: I just take one and stuff my face with it basically. Then a second one beckons. Usually. So the only thing that annoys me here is that they disappear very quickly. Somehow a cake lasts for a good couple of days. Oh well…
I’m always looking for recipes, because what I miss is those large muffins we used to by in packs at the grocery stores in Michigan, perfect for breakfast with freshly brewed coffee, preferably eaten in the back garden, which in our case opened up facing a copse of trees on campus. They make perfect picnic food too; make them the day before the event and keep them in a cool place until needed.
These are of the smallish kind, but they are good nonetheless, and very particular in taste. I was pleasantly surprised in fact, because I had never tried anything quite like them before. They will be gone in a heartbeat but well worth the try.
Also as with most of the recipes on this blog, it comes with a bit of nostalgia and happy memories from a few years ago. Apart from taking loads of photos (click on the link to see them) I bought four delightful baking books from our trip to Sissinghurst Castle in Kent. It’s the little things in life that truly makes us happy. This is one of them.
- 125g plain flour
- 100g wholemeal flour
- 2 teaspoons baking powder
- 1 tablespoon light brown sugar
- pinch of salt
- 200ml milk
- 110ml sunflower oil (or any other flavourless oil)
- 1 large egg
- 6 tablespoons sun-dried tomato pesto
- 3 tablespoons grated Parmesan cheese
Preheat the oven to 200°C/400°F/Gas mark 6. Line a 12-hole muffin tin with paper cases or parchment paper.
In a large mixing bowl, tip in both flours, baking powder, sugar and salt, and make a well in the centre.
In a measuring jug or smaller bowl pour the milk and oil. Add in the egg and pesto and whisk everything until combined.
Pour the liquid ingredients into the large bowl with the dry ingredients and stir gently together until they are just combined. There shouldn’t be any dry patches, but the batter should be lumpy.
Pour the batter into the prepared muffin tin and bake for around 20 minutes, until the muffins are risen and golden on top.
Transfer onto a wire rack to cool. I like to eat them while still warm but they taste great the next day for breakfast.
(Recipe adapted from Homebaking: Cupcakes and Muffins, Wendy Hobson, Baker & Taylor, 2013.)