Back to basics. Muffins are usually the first type of bake that any baker or a beginner would learn because it’s usually the easiest of all kinds of bakes. My first lesson was banana muffins and chocolate chip muffins probably about 5 years ago, a lesson at a baker’s home. Man! You can imagine how happy and excited i was for my first successful bake. However, when i bring back home for my mum to try, it wasn’t as fantastic as i thought. The muffin was too crumby that after taking one bite, bits and pieces starts falling off. Nah.. not good!
Hence, i went around buying and tasting muffins to know how should a muffin taste like, how does the texture feels in your mouth. Thus.. recipes after recipes.. tries after tries.. Here is one, which i feel i like best =D
120g cake flour (you could use all purpose flour)
1/2 tsp baking powder
1/4 tsp of salt
1 large egg (I use 55-60g)
1 tsp vanilla extract
60ml milk + 1/2 tsp of lemon juice/white vinegar (Let it stand for 5-10mins)
A handful of blueberries/cranberries (you can use either fresh or dried)
Some almond slices (optional)
Pre-heat oven at 190°C
Sift flour, baking powder and salt together. Take a spoonful and coat your berries evenly with flour.
In a large bowl, cream butter and sugar till light and fluffy. Probably about 3-5mins depending on your mixer.
Add in an egg. Mix together evenly.
Next, add in your flour and milk alternately starting with flour, then milk, then flour again and so on.
Fold in your berries with a spatula.
Scoop into your muffin liners, topped with some almond slices and bake for about 20mins or until a skewer comes out clean.
Serve warm. Enjoy!
(Muffins can be kept at room temperature for up to 3 days or a week in the fridge. Heat it up in the microwave for the best results)
*Note that each oven works differently. It is best to experiment on your oven with the baking time and temperature of your oven.