Sorry for the lateness of this post. I’m now helping Mr W with the decorating (fair play to him for painting all the high bits) and was too tired last night to write anything. A number of people have been asking where my latest post was (I didn’t realise anyone was paying such close attention), so, this is for you.
Yesterday was quite a busy day. Mr W took me out for a lovely Sunday lunch at Northcote, which we would recommend to anyone. This was then followed by an evening of decorating. This meant that I didn’t have much time to bake anything fancy. Instead, I decided on muffins which, I think, are one of the quickest bakes to make (bonus being that you don’t need to decorate) and are ready to eat straight from the oven.
Again, I adapted a recipe from one of my cook books (Baking Magic). The original recipe was for Maple Pecan Munchies but I had walnuts in so used these instead. Baking these was easy with only a few steps. Minimal washing up which is always a bonus. Although the end result was acceptable, there is definitely room for improvement. One suggestion was filling the centre with a maple buttercream which would give it something extra. I also don’t think they look too great…
300g self raising flour
1tsp baking powder
125g caster sugar
1/2 tsp mixed spice
75g walnuts, roughly chopped, plus extra for topping
2 eggs, beaten
100 ml natural yogurt
4 tbsp maple syrup, plus extra for topping
85g butter, melted
- Preheat oven to 170C. Grease or line a 12 hole muffin tin.
- Sift the flour, baking powder, sugar and mixed spice together into a large bowl. Add the walnuts.
- In a separate bowl or jug, combine the eggs, milk, yogurt and maple syrup, then stir in the butter. Pour into the dry ingredients and stir together until just mixed. Spoon big dollops of the mixture into the prepared muffin tin and sprinkle over some more chopped walnuts.
- Bake for about 20 minutes until risen and golden. Leave to cool in the tin for a few minutes before transferring to a wire rack. Brush the tops of the muffins with some maple syrup whilst still warm,