Finally I have had communication from the kitchen of my mate Sophie, and after months of nagging her to set up a cooking blog, she sent me this to share.
Her take (as pictured) is to mix up the batch into savory and sweet muffins which she's done with banana, blueberry & almond with a sprinkle of cinnamon sugar, bacon & blue cheese with parmesan sprinkled on top.
2 cups plain flour
1 tablespoon sugar
1 tablespoon baking powder
¾ teaspoon salt
1 egg
1 cup milk
90 g unsalted butter, melted
Preheat the oven to 200 C Generously butter a 12 cup muffin pan. Sift the flour, sugar, baking powder, and salt into a large bowl. Beat the egg, milk and melted butter together, then quickly stir into the dry ingredients until the flour is just moistened. Do not over mix. Spoon the mixture into the muffin pan and bake for 20 – 25 minutes, or until the muffins are risen and golden. Leave for a minute in the pan, then turn out and serve warm or allow to cool on a rack. Muffins are best when eaten very fresh.
1. Do not fill muffin tins more than two-thirds full.
2. Vary the basic batter by substituting 1 cup of wholemeal flour or 1 cup of finely ground cornmeal for 1 cup flour.
3. Use raw sugar instead of white sugar.
4. Use buttermilk, soured milk or natural yogurt instead of milk.
5. Mix in a couple of tablespoons of bran, or add chopped dried fruits or nuts.
6. Dust 150 g raspberries, blackberries, or blueberries with plain flour and stir into the basic mix.
7. Change the batter flavour with finely grated citrus zest.
8. Add crumbled, crisply cooked bacon or sprinkle with freshly grated parmesan.
9. 1 cup of grated well drained, cooked beetroot, parmesan cheese and fresh thyme.
She's such a show off!
