I’m a media consultant by day, baker by night, and I will be sharing my memories and favourite recipes with you each fortnight. Follow me on Twitter (EmmasLilBakery) and be my Facebook friend (EmmasLittleBakery).
You can’t beat a warm muffin with a cup of coffee (or hot chocolate in my case) especially on a cold wintry day...it really doesn’t have to be a cold one!
Muffins can come in numerous shapes and forms; you have the English Muffin which is a bit like a flat bread roll, Corn muffin with is popular in America and is made from cornmeal, the regular cake-like muffin in all its varieties of flavours, and lastly the muffin top (anyone who has one, will know what it is)
There are literally hundreds of variations of muffins, from savoury to sweet, mini to giant. Whenever I think of a muffin, I always picture the chocolate chip ones my mum used to make when I was little. These were massive and looked sort of knobbly on top where the chocolate chips would stick out. I think they probably seemed so big because I was so much smaller back then. These are also the kind of things I imagine I will teach my children/grandchildren to make one day!
I can’t deny that muffins are my guilty pleasure because they are just so easy to make and you only need a few essential ingredients. Of course you can make them as complicated as you like but you can’t beat a simple Blueberry muffin or my personal favourite at the moment... White Chocolate and Raspberry. I think it must be the contrast between the fluffy crumbs of the muffin and the smoothness of the chocolate to the sharpness of the raspberries.
Top Tip: Leave for at least 15 minutes especially when cooking with fruit. A burnt lip is definitely not a good look and quite embarrassing when you have to explain to people how you did it! Of course, I’m not speaking from experience...
You can find me, these muffins and more of my favourite bakes at the Rougham Airfield Farmers’ Market this Sunday (March 11).
See you there!
300g self-raising flour
1 tsp baking powder
50g cold butter
80g caster sugar
150g white chocolate, coarsely chopped
2 eggs, lightly beaten
Preheat oven to 200 degrees centigrade or gas mark 6. Line a 12 cup muffin tin with paper muffin cases
Mix the flour and baking power in a large bowl then rub in the butter until it looks like breadcrumbs
Stir in the sugar, raspberries and white chocolate
In a separate bowl or jug, mix together the eggs and milk and pour into the dry ingredients
Mix briefly until just combined
Divide the mixture evenly into the prepared muffin cases
Bake in the oven for 18-20 minutes or until well risen, golden and firm to the touch
Cool in the tin for a few minutes, then turn out on to a wire rack
Emma’s Top Tip. You can use frozen raspberries if you don’t have any fresh ones. You don’t even need to thaw them first!