Muffins
Muffins
Muffins
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When I think about a typical English dessert, I think about muffins, soft on the inside and crunchy on the outside.
Their preparation has only one rule, the dry and liquid mixtures have to be prepared separately and then mixed as a lumpy dough, which will become smooth in cooking. Apart from this theoretical description, I love them because they are sweet but not too much – they are just right.
Preparation Time:
15 Minutes
Rest Time:
–
Cooking time:
15-20 Minutes
Portions:
12 muffins
Cooking Method:
Oven
Difficulty:
Easy
Ingredients for the muffins
- 500 g flour 00;
- 250 g skimmed milk;
- a pinch of salt.
- 120 g Sugar;
- 40 g extra virgin olive oil;
- 3 teaspoons of baking powder
Tools
- Muffin mould;
- Paper cups;
- Sieve;
- Fork.
Prepare the muffins
Preheat the convection oven to 200° C.
Place the paper cups into the muffin mould.
Pour the dry ingredients into a bowl: sift two times the flour twice with the baking powder, add the sugar and a pinch of salt, mix and make a mound with a well in the centre.
In another bowl beat the egg with a fork, add the skimmed milk, oil and mix. Add the liquid mixture in the centre of the fountain, mix quickly with the fork until the mixture forms a lumpy dough.
Pour the mixture into the paper cups until they are ¾ full.
Cook for 15-20 minutes, or until they will be well leavened and golden on the surface.
Open the oven and leave to cool for 5 minutes, take them out.
Tips
If you don’t eat the muffins immediately, keep them in the freezer for two months, when you want to eat them, you will only need to put them in the microwave for 1 minute.
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