[That probably isn't the best introduction to a post containing a muffin recipe].
Synthetic and artificial. Joyless, dreary and a disappointing, best-avoided, alternative to a slice of scrumptious sponge cake. Claggy, stodgy and found imprisoned in shrinkwrapped plastic loitering near the tills in 24hr petrol stations.
[Well, I'm certainly not mincing my words am I?]
Their only saving grace is when served freshly baked and warm from the oven. And with most muffin recipes being quick, easy to prepare and bake, they do make a rather lovely bank holiday brunch. Just like these:
Breakfast Granola Muffins
225g self-raising flour
150g light muscavado sugar
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
150ml vegetable oil
2 large eggs, lightly beaten
2 eating apples, peeled and grated
Makes 12 muffins
1. Preheat oven to 180C/350F/Gas Mark 4. Line a muffin tin with twelve paper cases
2. In a large bowl mix together the flour, sugar, a pinch of salt, spices and 175g of the granola
3. In a separate bowl mix the oil and eggs together then stir in the grated apple. Pour into the bowl of dry ingredients and fold together taking care not to overmix
4. Divide the mixture between the muffin cases, sprinkle the remaining granola over the top of each muffin and bake for approximately 30 minutes, ensuring a skewer inserted into the centre of the muffins comes out clean
5. Leave in the tin to cool for five minutes before turning out into a wire rack.
- A top muffin baking tip is to avoid overmixing the wet and dry ingredients. Literally as soon as the ingredients are combined, put down the mixing spoon and dollop straight into the muffin cases
- I read that separating the eggs and beating the egg whites to introduce a little air before adding to the rest of the ingredients can help ensure the muffins are light and airy. Has anyone tried this? And where do you stand on the muffin? Love or loathe 'em?
- I was sent gold award winning Scrumshus Granola to sample which I've used in this recipe, now available at Ocado: