Monday morning mini muffins- soft and fluffy with nuggets of chocolate leaping high above their cases. Now there’s a good way to start the week!
With one… Or two… Or three…
They are tiny after all!
Before this weekend I hadn’t had much luck with muffin making- they always seemed to end up denser than a cake, pretty average taste wise and never had the magnificent dome that you have crowning shop bought ones.
But these ones were a triumph! Mini morsels of domed deliciousness.
They were light and moist and not overly sweet so a totally acceptable breakfast food! I must admit with my tendency for extra sugar it did question the sweetness but was assured by my willing taste testers that they were just perfect.
Prefect in fact for breakfast, lunch or tea!
The desired dome is achieved by starting them off in a very hot oven. You want to cause them to rise and set very quickly and them turn the temperature down to cook the insides without burning the tops. Easy and makes such a difference- success!
Oil is used in the place of butter frequently in muffins which gives them their super moist nature and makes them last (if you allow it) whilst the milk gives them a dairy hit.
If you’d rather have one whopper of a muffin instead of a handful of mini ones this amount of mixture will make about three large muffins.
Perhaps next time I’ll try cranberry and coconut muffins using coconut oil instead of vegetable and stirring in desiccated coconut and dried cranberries. Oh that does sound delicious!
Makes 24 mini muffins or 3 large ones (NB. Number dependant on the amount of mix you eat on route to the cases)
Adapted from Eric Lanlard in The Times
100g caster sugar
65ml vegetable oil
125ml whole milk
200g plain flour
2tsp baking powder
1tsp vanilla paste
60g chocolate chips/ chopped chocolate
- Preheat the oven to 200°C (fan) and line two mini muffin trays with paper cases
- Whisk the egg a little then whisk in the sugar followed by oil and milk. Whisk until the sugar has dissolved
- Sieve the flour and baking powder onto the mix and carefully fold in until just combined. Do not over mix as it would make the muffins tough
- Fold in the vanilla and chocolate, spoon into paper cases and pop in the oven for 12-15mins, turning the temperature down to 180°C after 7mins. Remove from the oven well risen, golden on top and cooked through
- Allow to cool for 5mins in their tray before turning out onto a wire rack to cool completely.