No kidding!These are the best muffins EVER!I mean like EVER!I’ve baked them millions of times,worked on every single detail and now I’m bursting with pride every time I make them 🙂 THEY ARE JUST PERFECT!
The secret is the batter and once you make the perfect batter,the world of limitless muffin varieties opens 🙂 Sweet or savoury,plain or chocolate,fruity,nutty,filled with jam,cream or caramel.Wherever your imagination will take you….Perfect muffins need nothing more than fine flour,room temperature(good quality)ingredients,and not over stirring the batter.They simply don’t like too much attention.
There is also one more thing I wish I’d known I needed some time ago… See my relationship with muffins hadn’t always been so sweet…and it almost put me of from baking for life.Almost.
‚What could go wrong’ I thought leaning over my flat muffins,first time I made them.They were my first attempt to bake-they seemed like a good idea since they were supposed to be the easiest cakes.But I wasn’t going to give up.I read through all the recipes I found,followed ever single step.Again.I was looking at my dead flat muffins racking my brain what went wrong.It wasn’t until my trip to a baking store(which at the time felt like a trip to another planet!Do we really need all that equipment to whip a cake?) that it hit me like a lighting bolt!There it stood, with a light shining on it,almost to lead my way toward the shelf.Muffin tray!How the hell would I know I needed a special tray.Didn’t I already buy some special muffin cases? I could blame my hair colour for that mental block I suppose.Or I could simply justify myself by saying that I’d never been interested in baking before!French seemed so much more interesting at the time.And since there was no information about a special tray in the recipes,it was like I didn’t need one right?
Paradoxically,they are my favourite cakes to make now.How couldn’t they be?They’re so super easy 🙂 And they taste AWESOME! 🙂
for 12 muffins
300 g self raising flour(preferably self rising fine sponge flour)
250 ml natural yogurt(room temperature)
100 g natural,unrefined cane sugar
2 eggs(room temperature)
125 g butter,melted and cooled
0,5 teaspoon ground cinnamon
pinch of ground nutmeg
1 medium apple,cored,peeled and chopped
100g plain flour
50g butter,cold and cut into smaller pieces
3 tablespoons of natural,unrefined cane sugar
200g caramel (dulce de leche)
1.Preheat the oven to 190C.
2.Do the crumble first.Sieve the flour into a medium bowl,add sugar and the butter, then rub it into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.Place in a fridge.
3.To make the muffins,sieve the flour into a bowl.In a separate bowl place eggs,yogurt,butter and sugar.Add cinnamon and nutmeg and mix all the ingredients until smooth.Then add apple pieces to the mixture and tip it over the flour.Stir with a wooden spoon,the mix should look lumpy and may have the odd fleck of flour still visible but don’t be tempted to over mix the batter.Muffins don’t like too much attention 🙂
4.Place the muffin cases into muffin tray 🙂 and fill each one about 1/2 hight with batter.Place 2 teaspoons of caramel in the middle of each muffin and cover with the rest of the batter.
5.Sprinkle over with crumble and bake for 25-30 minutes.
NOTES: To prevent muffins from sinking,take them out the oven straight away,let them cool down for 5 minutes and then remove from the moulds and place on the rack to cool down.
You might also want to serve them warm,to do this simply put them in preheated oven for couple of minutes.(Just be careful with caramel as too much heat will make it extremely hot!)
WARNING:VERY ADDICTIVE! 🙂