I call it ‘taking a brisk one hour walk’ and I do it five times a week. But of late I don’t know what to call it. The weather has been erratic. We have had a snowstorm, rain, hail, winds of up to 75 km/hour and sun. The snowstorm left huge mounds of snow that have been freezing and thawing with the weather fluctuations. The result? Icy roads, driveways and sidewalks.
Today was a sunny day, so I decided to take my ‘brisk one hour walk’ before baking for the blog, after all, I argued, I would be back within an hour. But with all these random patches of ice everywhere, there is nothing like taking a brisk walk anymore. You have to walk gingerly, with your eyes permanently focused on the ground, lest you fall. You can’t even have the luxury of daydreaming or even enjoying the surrounding scenery. My so-called ‘brisk one hour walk’ has become ‘a gingerly, two hour walk’.
Today I also came up with this ‘clever’ idea of killing two birds with the same stone, so on the way back I passed by the local store and bought eight kilos of sugar, after all, it was on sale and today was the last day of the sale. Now you can imagine me trying to balance the sugar, the ginger steps, the cold at -14°c (7°F) and my eyes permanently focused on the ground. It was definitely the silliest idea ever. At the end of all this, my motivation for cooking was low, and so today I shall share a simple, plain muffin recipe. It’s simple but delicious and can be made in minutes! Enjoy the recipe.
Always remember to assemble all ingredients before starting
Sift the flour, sugar and baking powder into a bowl. Make a well in the centre. Whisk the melted butter, egg and milk.
Pour the egg mixture into the well
And stir gently until just combined (do not over mix)
Bake 20-25 minutes or until golden and a toothpick inserted in the centre comes out clean.
Preparation time: 15 minutes; Baking time: 20-25 minutes; Makes: 12
- 315 g (2 ½ cups) all-purpse flour
- 60 g (¼ + 1 tablespoon cup) caster sugar
- 4½ teaspoons baking powder
- 2 eggs lightly beaten
- 375 ml (1½ cups) milk
- 160g (5oz, 11 tablespoons, 1 stick + 3 tablespoons ) butter, melted
- Preheat oven to 425℉ (220℃). Brush a twelve-hole, medium, muffin tin with melted butter or oil.
- Sift the flour, sugar, and baking powder into a bowl. Make a well in the centre. Whisk the egg, milk and melted butter and pour into the well.
- Stir gently with a fork or rubber spatula until just mixed and still a little lumpy.
- Spoon mixture into prepared tin (pan). Bake 20-25 minutes until golden brown. Loosen muffins with a spatula and transfer to a cooling rack.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.
Point to note:
- Do not over mix the batter. It should be quite lumpy.
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 425°F (220°C) for 25 minutes
- Last updated: 27 October 2018