It makes 6. Preheat oven 180C/gas 4
200g sr flour, 100g caster sugar, 125ml milk, 85ml sunflower oil, 1egg and 1 tspn vanilla extract
Jam, Nutella or other filling of choice
Topping : 75g melted butter and 100g granulated sugar
Mix milk, oil, egg and vanilla together in a bowl. In another bowl mix flour and sugar. Add the milk mixture to the flour, gently. No problem if there are some lumps. Don’t over mix!
Put 6 muffin cases into a muffin tin or grease 6 holes in the tin.
Fill half the case with batter then add a heaped teaspoon of jam or Nutella or Biscoff. Add more mixture till case or hole is nearly full.
Bake 20 mins.
Melt 75g butter in the microwave and put granulated sugar in a shallow dish.
Remove muffins from tin and whilst warm, dip top in melted butter then sugar. Cool on wire rack.
Ate one warm and it was delicious. A lovely soft texture and the contrast of the filling and then the crunchy topping. Will be making these again and maybe trying adding cocoa to the flour mix.
Orange, walnut and rosemary muffins
It makes 12. Preheat oven 200C/gas 6. Grease a 12 hole muffin tin or use paper cases.
280g plain flour, 1tbspn baking powder, 1/2 tspn bicarbonate of soda, 115g caster sugar, 70g roughly chopped walnuts, 2 eggs, 250ml natural yoghurt, 6 tbspn sunflower oil, finely grated zest of 2 medium oranges, 1 tbspn finely chopped rosemary leaves plus extra sprigs.
Icing: 175g icing sugar, 3-4 tspn fresh orange juice, finely grated zest of 1/2 orange
In a bowl, sift together flour, baking powder and bicarbonate. Stir in sugar and walnuts.
In another bowl beat eggs, then beat in yoghurt, oil, orange rind and rosemary. Make a Well in the middle and add the egg mixture. Stir together gently but don’t over mix.
Spoon into the cases or holes in tin and bake for 20 mins till golden.
Cool on a wire rack.
Make the icing - sift icing sugar into a bowl. Add the orange juice and rind and stir till smooth and thick enough to coat back of a spoon.
Spoon icing over each muffin and top with small sprig of rosemary. Leave to set for about 30 mins.
I love rosemary. These muffins have a good soft texture from the yoghurt. They have hints of orange and then a hint of rosemary. I love this combination. The icing gives them a luxury finish, but the rosemary sprig is just a decoration - you're not expected to eat it!