(I tweaked the ‘Muffin’ recipe in the Everyday Cooking for Every Family cookbook)
Knowing that kids are (hopefully) coming into the picture in the next 5 years, I realise I’m starting to look out for recipes that taste awesome but are still good for you. The basic muffin recipe in this cookbook, for example, uses a mixture of self-raising and wholemeal flour, rather than plain. Must be healthier.
160g self-raising flour
150g wholemeal flour
180g milk (or, if you’re making orange flavoured muffins like I am, then you can use the equivalent in fresh orange juice and keep the rind of one orange)
150g raw sugar (I went with 90g)
70g light olive oil (I used normal olive oil which tasted fine)
1/4 tsp baking powder (optional, so I didn’t bother)
200g chocolate chips
Before I start, I wanted to note that for plain muffins, disregard the chocolate chips and orange (juice and rind). I ended up only having about 100g or orange juice, so I topped it up with water and left the sugar content a bit higher than I normally would have.
- Pre-heat oven to 180 degrees Celcius.
- I dumped the rind into the TMX bowl and blitzed it for about 5 seconds/speed 9.
- Place all ingredients in the TM bowl and mix for 40 seconds/speed 5.
- Add fruit/choc bits at this stage and mix for 10-15 seconds/speed 1, using your spatula to incorporate the mixture.
- Spoon into a greased muffin tray, and bake for about 20-25 minutes until golden brown. Done.
Freshly baked muffins always tend to taste amazing.