Saturday, 21 September 2013


The baking bug beckons!  This afternoon, while Dad fell asleep in his usual armchair, I made muffins.

Most muffin recipes asks for the pans to be filled two-thirds full of batter.  However, I read somewhere that the secret to plump muffins with glorious dome tops is to fill the pans to the brim.  I took that advice and ... wooooohooooo!!!!!

I buttered my muffin pans instead of lining them with with paper baking cups because I prefer muffins with a nice crust.

All-Purpose Muffins
From Bake! by Nick Malgieri

Makes 12 standard-size muffins

260 grams all-purpose flour
110 grams sugar
1 tablespoon baking powder
¼ teaspoon salt
110 grams unsalted butter, melted and slightly cooled
1 medium egg
240ml full fat milk

Set a rack in the centre of the oven and preheat to 190˚C/gas mark 5.

In a medium bowl, mix the flour, sugar, baking powder and salt, and set aside.

Pour the butter into a mixing bowl and thoroughly whisk in the egg, then whisk in the milk. Whisk about one third of the flour mixture into the liquid until absorbed. Whisk in another third, again until the liquid is absorbed. Use a rubber spatula to fold in the last of the flour mixture. Transfer the batter to the muffin pan.

Bake the muffins until they are well risen and golden, and the point of a paring knife inserted in the centre of one muffin emerges dry. This will take about 20 minutes. Cool the muffins in the tin on a rack and lift them out when they have cooled completely.


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