good old' muffins.

can't wait to share one of the muffin recipes i got from a le cordon bleu baking book!

Plain Muffins

1200g Pastry (Cake) Flour
600g Sugar
72g Baking Powder
15g Salt
360g Eggs, Beaten
840g Milk
30g Vanilla Extract
480g Butter

1. Sift together all the dry ingredients.
2. Combine all liquids to the dry ingredients and mix just until all the flour is moistened. Batter will look lumpy. Be careful not to overmix.
3. Pan and bake immediately. Dry and liquid mixtures may be prepared in advance, but once combined, bake without delay or loss of volume may result.
4. Grease and flour muffin tins. Fill tins half to two-thirds full. Bake for 200 degrees celsius for 20-30 mins.

Variation - Blueberry Muffins
480g Blueberries, well drained
Fold blueberries into finished batter.

Variation - Wholewheat Muffins
840g Pastry (Cake) Flour
360g Wholewheat Flour
50g Baking Powder
10g Baking Soda
120g Molasses
Adjust flour and leavening as listed above. Add molasses to liquid ingredients.


Gonna try them asap!