I guess breakfast muffins is not the greatest name for these as they can be eaten at any time of the day, but I had one (three, shhh) for breakfast, so that is how I feel about them today.
OOO! Yum, yum, yum. And they were too.
So. Muffins. Muffins are quite different, and in truth, much easier to make than cake, where people go wrong is they over mix them, this gives a tough muffin. Full stop. That is pretty much where people go wrong. This muffin is a bit of a basics guide, so let's have a look at it.
Ingredients - makes 10
Preheat oven to 210 degrees C fan forced, 220 if your oven is not fan forced.
225g self raising flour
10g baking powder
100g caster sugar
65g dried fruit (I used sultanas here, but if I had had any dried blueberries I would have used those instead for this combo, that said, the sultanas were YUM! And the dried fruit provides a nice counterpoint of chewiness to the fresh fruit)
Now, I am making a gap in our ingredients list here. I am doing this for a very specific reason, a muffin is made in two parts, the dry is mixed together and the wet is mixed together and then we combine. So I want you to combine the above in a large mixing bowl. Go ahead, I will wait, we have time.
Done? Right, now we progress.
1 very ripe banana, mashed
1 cup of milk (I used almond milk but you can use what you like)
65g olive oil (I prefer a mild olive oil for baking, you can use melted butter or a vegetable oil if you prefer)
1/2 cup of fresh or frozen blueberries
Now, combine the banana, olive oil, milk and egg in another bowl. Now, tip the blueberries into your dry mix and give them a gentle stir to coat them with flour, this will help stop them sinking to the bottom of the muffin. Now, make a well in the dry ingredients and add your wet mix. Right, remember how we spoke about tough muffins? This here is where it happens. You must never overmix a muffin batter. I have known chefs and bakers who do a stir count, eight, twelve, I knew one who said any more than six sweeps of the mixing spoon was too many, I don't hold with this, but it is a good thing to keep in mind, we swipe our spoon through only until the mixture is just combined, being very sure we are getting all of the flour mix from the bottom of the bowl, when we are done we should be able to see some bits of flour and lumps and bumps, here, let me show you.
Yeah, that looks yukky, but you see what I mean? This is not a beautifully homogenised mix, this looks like it needs some more stirring. It doesn't. Into lined muffin trays it goes, into your very hot oven and 18 to 22 minutes later, depending on your oven, these will be ready to eat.
Join me for breakfast on the deck? Bring a cuppa, we have time. Xxm.