Whenever I think of a quick breakfast, I think healthy whole wheat muffins …. and coffee, don’t ever forget the coffee?. Never go without breakfast, with these muffins. With this recipe , you can keep the mixture refrigerated for up to 30 days. How amazing and convenient is that! Meaning that you can whip up the batter, whenever you have the time and bake it as you need it.In fact the mixture just takes 5 minutes to put together. . OR you could bake up the entire batch and freeze the baked muffins for up to THREE MONTHS!!!Forgive me for ranting on about the convenience of these muffins,but honestly, don’t you feel that when our days are so busy, we really can do with, some healthy, quick to prepare food.
I really love versatility in a recipe and this is a recipe delivers just that. What I mean is that it is nice to change some of the ingredients around when you bake it . Like sometimes when I am preparing the batter for the muffins, I realise that I am out of raisins, ( really happened sooooo many times) so I use nuts, bananas or dried fruit cake mix. Just remember it is a good idea only just to change the flavouring ingredients in a recipe. Try not to mess around with the ingredients that add moisture to the something you are baking or an ingredient which help a cake rise.
This recipe works with or without eggs. So if you prefer to make this an egg free recipe, simply leave out the eggs and use half a cup of buttermilk or half a cup of milk curdled with a few drops of lemon juice.
BAKING PERFECT MUFFINS
- I am sure that you’ve heard that you should never overmix muffin batter. The reason is that when you do overmix , the muffins turn out too dense and heavy. So how much mixing should you do? Just enough to moisten, even if there is a few bits of flour visible, its fine. I just use a metal spoon to fold the liquid ingredients into the dry ingredients. No crazy mixing with my hand held beater.
- Bake muffins on the middle shelf of your oven at a moderate temperature.
- Grease muffin pans well or use paper cups. I go a little step further and spray the paper cases with cooking spray. That is how crazy I am to ensure that my muffins do not stick to the paper.
Speaking about moisture, these muffins are really moist, fluffy and airy. Served freshly baked, and buttered, this is one heavenly breakfast.
That’s it, just follow these simple rules to get perfect muffins every time. So whether you are having these muffins for lunch or breakfast or just a tea time snack, I know that you will love it.
- 2 Eggs or 125 ml buttermilk
- 125 ml / ½ cup Oil
- 185 ml / ¾ cup Brown Sugar
- 500 ml / 2 cups Milk
- 375 ml /1 ½ cups Cake Flour
- 250 ml / 2 cups Wholewheat Flour
- 1 ml Salt
- 10 ml / 2 t Bicarbonate of Soda
- 125 ml / ½ cup raisins
Whisk eggs or buttermilk, oil and sugar together.
Add the remaining ingredients and mix until just combined.
Half fill greased muffin tin pans with the mixture.
Bake at 180° C for 10–15 minutes.
The baked muffins can be frozen for up to three months. To defrost, just wrap a muffin in a paper towel and heat in the microwave for 30 seconds.