The BEST Muffin recipe EVER!
So on my bookcase filled with dozens of recipe books, there are some classic favourites that I reach for everytime. I'm always buying recipe books, if I pass a second hand bookshop, I'll always pop in and come out with something exciting, the last one was a classic Conran cook book.
For pancakes & biscuits I grab my old Delia cookbook and the book opens at pancakes!
For sauces and french classics, it's 'Je sais cuisiner' that my late grandmother gave me and for stocks I'll now reach for my Conran book, because I tried a new recipe and it was amazing!
Muffins are a battle ground in my house, my teenage daughter doesn't reach for a book instead she favours google and boy oh boy have we had some shocking (no they were lovely!) muffins. Some exploded, some went hard like a bullets and some were just strange. I'm always telling her, just use the recipe I use! But it's fallen on deaf ears until NOW! Finally, she gets it!
Now I don't take credit for this recipe and I will say don't alter it, FOLLOW IT WORD FOR WORD trust me!
The recipe comes from Gwyneth Paltrow, which might surprise those of you who think her cookery is just super healthy, it's also SUPER good! The evidence is all over the pages, this recipe gets used weekly and never fails!
This one comes from her book titled 'Notes from my kitchen table', which I would recommend buying.
Other favourites from this book are:
Fried rice with kale & spring onion (I would like to point out 2 things...1. I've been using this kale recipe before the whole world went crazy over kale & 2. add ginger to it!)
10 hour (yes 10) chicken!
I will also add another crucial piece of advice for perfect muffins...your muffin case!
If you don't buy the right size, you end up with a Goldilocks situation...this one is too small, this one is too big...get it!
So my personal recommendation are these from (wait for it) Ikea. You don't need the matching tin, but a tin will help.
So the ingredients you need to make 12 muffins are:
125g (salted or unsalted, never makes a difference) butter. Melted and cooled a little
2 large eggs
125ml semi skimmed milk
175g caster sugar
2 teaspoons baking powder
1/2 teaspoon salt
300g fruit, either blueberries, raspberries, strawberries
Preheat the oven to 190c and line a muffin tray with your cases.
Whisk the melted butter, eggs & milk (don't let the butter be too hot or it will cook your eggs), in a separate bowl mix the flour, sugar, baking powder & salt. Stir the wet into the dry. Mix your fruit carefully and don't over mix!
Divide the mixture between your cases.
Bake for at least 20 minutes, the recipe says 25-30 mins so watch them!
I hope you enjoy these as much as we do, they take no time thanks to the 'no creaming butter & sugar' which is also why I love this recipe!