Friday, October 10, 2008

More muffins

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. 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
3/4c sugar
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.


Anna's kitchen table said...

Ooh, they look lovely - I've never tried rice bran oil though I've seen it in the shops. I'll have to give it a try!
Nice pic too :-)

Anonymous said...

Rice Oil works great in muffins and then you get the health benefits.

Sally said...

I too have changed from any old oil to RICE BRAN OIL. And as you say, it has a lovely CLEAN flavour.
Love your muffins and the cases you are using. BEAUTIFUL.

Rhyleysgranny said...

I have never heard of rice bran oil. I don't know if I can get it here. Your muffins look just perfect Linda. You do the most amazing baking

Rosie said...

They realy look wonderful Linda!

Rosie x

Coby said...

I have tended toward light olive oil when a muffin recipe calls for 'vegetable oil'. I've never thought of using my rice bran oil - good call:) I am going to have to start buying my rice bran oil in bulk at this rate;) Both those recipe photos look toooo good:)

hungryandfrozen said...

My mum likes rice bran oil too! I do so hate that "oily" flavour that normal canola gives. To be fair though, no matter what title it has, oil is 100% fat whereas butter is slightly less...therefore butter is healthy, right? ;) Those muffins look delicious by the way :)

Nina Timm said...

We had an ad running here a while back that said: "Everything tastes betta with butta" and I cannot agree more.
Your muffins area serious attack on our arteries, but once in a while a little indulgence makes life taste just a little sweeter!

Meg said...

Both muffins sounds absolutely delicious!

julie said...

Mmmhh,they look delicious! I also find that using oil makes it easier to mix the batter, and can be healthier!

Anonymous said...

i haven't made muffins in such a long time. both of these recipes sound so great, i think i'm going to be busy tonight :)