Sunday Morning Muffins

As some of you might know, I have very lovely 7 month old baby twins. Clearing up baby porridge and making mountains of sweet potato mush for them has limited my baking time at home quite bit. Mr BDB and I have an arrangement where he gets up and feeds the babies breakfast at the weekend. He wants to hang out with them as he doesn’t see them enough during the week and I get a couple of hours to do whatever I fancy. Yes, I spend all day at work baking, thinking about baking or talking about baking, what would I choose to do in my spare Sunday time? Bake, OBVIOUSLY! (Obsessed? Moi?) So, here are the Sunday Morning Muffins I made today.

(I made all three flavours, we didn’t eat them all, I gave some to friends!)

Sunday Morning Basic Muffin Recipe

Makes 12

280g Plain Flour
1 Tbsp Baking Powder
Pinch Salt
110g Caster Sugar
2 Medium Eggs
250ml Whole Milk
7 Tbsp Sunflower Oil
1 Tsp Vanilla Extract

1. Preheat oven to 200C.
2. Pur muffin sized paper cases into a muffin tray.
3. Mix the flour, baking powder, salt and sugar in a bowl.
4. Mix the eggs, milk, oil and vanilla in a jug.
5. Add the liquid to the dry ingredients and mix. (Don’t over mix, stir until just combined, it will still look a bit gloopy probably.)
6. We use a large ice-cream scoop to get the right mixture in each case (you can buy them from our shop here: Ice Cream Scoop).
7. Bake for about 20 minutes until golden brown and springy when you touch them.

For Chocolate Muffins:
Replace 50g of the plain flour with 50g of good quality cocoa (like Green & Blacks) and stir in 100g chocolate chunks. I like to reserve a few chocolate chunks and sprinkle on top of each muffin before they go into the oven.

For Blueberry and Cinnamon Muffins:
Add 150g blueberries (I used frozen) and 1 tsp of ground cinnamon to the dry ingredients.

For Lemon and Poppy Seed Muffins:
Add zest of 3 lemons and 1 Tbsp of poppy seeds. Replace vanilla extract with lemon extract or lemon oil (available from Lakeland). I then like to mix the juice of one lemon with enough icing sugar to make a sticky syrup and drizzle over the top of the muffins when they are nearly cool.

Hope you enjoy them! What do you have for weekend breakfasts? When’s YOUR baking for fun time?

Love
Sarah x

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