A huge fan of the muffin, I have lately changed my “go-to” basic muffin recipe. As a fan of the baker James Morton, whose bread prowess I have talked about a lot on this blog, I recently acquired his latest book How Baking Works (And What to do When it Doesn’t):
He has much to say about, well, how baking works, and lots of tips for the trickier aspects of baking.
I thought I had muffin-making down pat, using The Moosewood Cookbook recipe which has been my staple since forever, but James’ tips about weighing all ingredients, even the liquids, and a few other good pointers, have given me some inspiration to try his muffin-making method from the above book.
To make a really healthy muffin, I substituted wholemeal flour for white, added Granola Dust – Jamie Oliver‘s pulverized granola mix from his Everyday Super Foods – and lots of seeds. I substituted honey for sugar. A very tasty and fruity muffin and good for you too!
But you could use sugar, and completely leave out the Granola Dust and seeds if you like – they both add texture and a nice nutty taste but are not essential – and this recipe still produces a great blueberry muffin. Maybe bump-up the flour by 20g if you leave out the Granola Dust and seeds.
250g wholemeal plain flour
1 1/2tsp baking powder
1/2 tsp bicarbonate of soda
A pinch of salt
40g Granola Dust (optional)
30g mixed seeds (eg poppy, sesame, chia, linseed) (optional)
100g honey or golden caste rugar
1 free-range egg
100g milk semi-skimmed or full fat milk
100g natural yoghurt
100g sunflower oil
Preheat your oven to 180 degrees C, 160 degrees C fan-forced. Line a 12 hole muffin tin with muffin papers, or grease the tin with butter or oil spray.
In one bowl, add the flour, baking powder, bi-carb, salt, Granola Dust and seeds, mixing carefully to integrate the dry ingredients. Add the blueberries and mix to coat the fruit. Be careful not to break up the fruit.
In another bowl, whisk together the sugar, egg, milk, yoghurt and sunflower oil.
Pour all the wet ingredients into the dry ingredients and, using a wooden or large metal spoon, gently mix everything together. Make sure all the floury mix is combined, but be careful not to over mix. No flour should be visible, but the batter should still seem lumpy.
Divide the mixture evenly into the papers or tins, and bake for about 20-30 minutes depending on the size of the muffins (bigger muffins take longer). When done, they should be golden brown and should bounce back when pressed firmly. Or carefully insert a skewer into the centre of the muffin and see if it comes out clean the muffins are cooked.
Cool the muffins in the tin before eating, advice I’m not particularly good at heeding!
I served my muffins with Greek style yoghurt and honey. Healthy and delicious.