Plain MuffinsCourse: Cakes, Bakes and PastriesCuisine: AmericanDifficulty: Medium
This mixture can be made the night before and rested in the fridge overnight for fresh hot Muffins for the breakfast table.
What You Will Need
12 Paper Muffin Cases
12 hole muffin tray
300 g plain flour
1 tbsp baking powder
1/2 tsp salt
120 g demerara sugar extra for topping
2 tbsp sunflower oil
275 ml buttermilk see recipe
- Heat oven to 200C/180C fan/gas 6
- Line a muffin tray with paper muffin cases
- In a large bowl whisk the egg lightly and add the sunflower oil and buttermilk.
- Add the sugar and whisk until completely combined, light and fluffy.
- In a separate bowl sift the flour and baking powder twice and then add the salt,
- Now combine both mixtures by gently folding in the dry ingredients as quickly but gently as possible.
- Be careful not to over-mix the batter as this will make the muffins tough.
- As soon as there is no trace of flour stop mixing.
- At this point, you can place the mixture in the fridge to rest up for a few hours if you so wish, but it isn’t essential.
- Using a larger tablespoon, fill the muffin cases to just below the top of the case.
- Lightly sprinkle demerara sugar over each muffin
- Place in the hot oven for around 25 minutes, until risen and golden brown.
- They should feel firm and springy to the touch, and a thin wooden skewer should come out clean when inserted through the top.
- Remove from the oven and let them stand to cool for a few mins before placing on a wire rack to cool completely.
- Can be eaten while still warm, otherwise, store in an airtight container for only up to 3 days.