Speaker: I am going to show you today how to make really nice spongy moist muffins and hopefully that will be the perfect breakfast treat. Okay, so the first thing you are going to do is start these lovely muffins as we are going to get our butter in to melt. Now, with that melt of butter, what I want to do is I want to grease this what I have got here is a fantastic thing for making muffins. This is made out of plastic and they never ever stick to this. You will be able to find one of these in any good kitchen equipment shop. If you don't have one, a regular muffin tin works just fine. So I am just going to brush a little bit of butter into each mould. They are nicely brushed, we will set that aside and turn our butter off.
So first thing that goes in there is my regular flour, my three cups in there, add one cup of sugar. So the next things go in there is I have got three eggs, I am going to put in two whole eggs, and we are going to split one egg and loose the egg white. We are also going to bring back our butter that's nicely melted. So next thing that goes in there is a three nice teaspoons of baking soda that's the thing it is going to keep it really nice and light. So what we are going to do is just bring this together, nicely, gently without whisk. Then that's come together a little bit, I am just going to add in milk.
So what's very important about this recipe is the consistency and I am going to show you that consistency in a second. But the thing is there is different size of eggs. So you might have to add a little bit more milk or a little bit less milk. But once that starts to come together, I will show you exactly what we are looking for and that's still just a little bit dry. So a bit more milk. I don't want to make this on my hand, there is no point to using a machine, there is not much work involved. It is just a case of gently bringing it together. So I am going to transfer over the spatula and as you can see that consistency, I am just going to lift it up and it will just slowly fall off the spatula that's what we are looking for, no wet or no dryer than that. So just bring it together nice and gently and basically the flavor that I am using today, raspberries. Feel free to use blueberries, strawberries, any type of berry works really, really well.
But we need to put these in at the end to trying to keep them as whole as possible. So that means very, very gently incorporating them into that mixture. They are definitely going to break up ever so slightly and the more gentle you can be with them, the better. Once we cook those, the raspberries they bite into the muffins and it will be like an explosion of flavor coming out of that raspberry because it will just be a little bit warm, really, really exciting. So we bring back our nice moulds. Now, we are just going to let that fall off into the mould. Now, you never want to fill these right to the top, because they are definitely going to rise. So we are just going to fill them about that much, and that is absolutely the perfect amount because they will just puff up over the edges a little bit.
Now, one last touch, is I have got some fresh sugar and I am just going to sprinkle that over the top, a nice generous amount and whenever that cooks, it will caramelize and it will be a lovely crunchy piece on top of the muffin. So I am going to finish those off and then I will pop them into the oven. So my muffins have been in there for about 12 minutes. I think, they are just about ready. So you can really see that they puffed up nicely and they are really looking very good. So the way to test that they are cooked. We got a nice long skewer, toothpick would also work, go straight down into the middle and if it comes absolutely clean which is how it is done that means it cooked. If it comes out in the middle with doughy pieces on it that means you have got to pop them back in for another couple of minutes. So those muffins look absolutely great. I am going to serve them up now.
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