I really think that a muffin needs to be made with butter. It is what gives it a nice crispy outside I think. So I am always a little wary of trying recipes which call for oil instead. HOWEVER....in the interests of better health, I have capitulated and have been making muffins with rice bran oil, which is an excellent source of omega 3 and is great for cooking as it is very 'clean' tasting. It is of course easier as there is no melting involved so I am conceding that it does have it's place. I have mainly been making bran muffins with the oil as the combination seems to work really well. But now I am going to undo all the preaching about health and tell you how I used it to make double chocolate muffins. Not very clever I know, but hey, it's Nigella, and you don't expect it to be healthy do you????
These muffins are in Feast- I added raspberries to mine as I adore the combination of chocolate and raspberry. I also had some ganache hanging about so they got adorned with this as well!!!Chocolate Chocolate-Chip muffins
1 3/4c flour
2 tsp baking powder
1/2 tsp baking soda
2 tbsp cocoa
1 large egg
3/4 c dark chocolate chips
1 cup milk
1/3 c plus 2 tsp vegetable oil
3/4 c caster sugar
1 tsp vanilla extract
Preheat oven to 180 C and line muffin tins with paper cases. Measure dry ingredients into large bowl. Mix liquid ingredients together then pour into dry ingredients. Mix together lightly, don't overmix. Spoon into muffin cases and sprinkle with more choc chips. Cook for 20 mins or til muffins are dark, risen and spongy.
Now here is my tried and trusted muffin recipe, this time with BUTTER!
9 times out of 10 I make blueberry, but from time to time change and use apple, pear, peach, other berries or banana. But blueberry is definitely hard to beat!Blueberry muffins
2 cups SR flour
1 tsp grated lemon zest
2 eggs, beaten
1oog butter, melted
1 c buttermilk
1 c fresh or frozen blueberries
Put dry ingredients and zest into large bowl. Add blueberries and toss them through the dry ingredients, Combine all wet ingredients then add to dry ingredients, mixing to just incorporate.
Spoon into greased muffin tins and bake at 180C for 20 25 mins (longer for frozen berries) until golden brown.