Breakfast Muffins

Tue, 15 February 2022

Kelly Lou's Breakfast Muffins 

Ingredients:
280g Plain Flour
100g Caster Sugar
2tsp Baking Powder
½ tsp Bread Soda
¼ tsp Salt
1 egg
250ml buttermilk – see notes
75ml vegetable or sunflower oil
Drop of Vanilla Extract
Filling of your choice – see notes below

Recipe and Method:
You will need a cupcake or muffin tin and paper liners
• Preheat your oven to 175C
• In one bowl add all the dry ingredients: Flour, sugar, baking powder, bread soda & salt. Mix well together
• In a second bowl or jug combine all the wet ingredients: 1 egg (Beaten), buttermilk, oil & vanilla extract.
• Pour the wet mix into the dry flour ingredients and mix just until the flour is incorporated. Don’t overmix!
• Add in your chosen filling… mixed berries, lemon zest & poppy seed, chocolate chips etc.
• Scoop the muffin mix into muffin cases and scatter your optional topping on top.
• Bake in your preheated oven 175 degrees for 22mins.

Notes:
Some suggested flavourings: 100g chocolate chips | small amount of mixed berries | zest of 2 lemons + 1 tablespoon of poppy seeds | Fresh raspberries and white chocolate chips | mashed banana and chocolate chips | swirl in some Nutella | Add a dollop of lemon curd into the scooped muffins before baking.
If you don’t have buttermilk, use your milk (add a little lemon juice or vinegar to fresh milk to sour it) or a small carton of plain yogurt topped up to 250ml with milk. The unbaked muffin mix will keep in a container in your fridge for up to 3 days.