I went into a phase of baking muffins a few times a week. We had muffins all over the place for a while. And here we go again, I miss them…
The combination of ingredients is lovely…just dipped one in my morning coffee.
- 210gr Plain Flour.
- 150gr White Sugar.
- 10gr. Baking Powder.
- 3 Eggs.
- 60ml. Whole Milk.
- 200ml. Sunflower Oil.
- 150gr. Grated Carrot.
- 3gr. Grounded Cinnamon.
- 15gr. Fennel Seeds.
- A pinch of Salt.
Whisk the eggs with the sugar until they catch volume and become pale yellow. Slow down and add the milk. While beating, add the oil.
Mix in a bowl the flour, baking powder and a pinch of salt. Add the carrots, fennel seeds and cinnamon. Mix well.
Add the flour to the eggs/sugar bowl. When the dough is smooth, continue beating for 3 minutes faster. Cover the dough with a cloth and let sit in refrigerator at least an hour.
3. Preheat oven to 250 degrees.
4. Beat the dough vigorously with a whisk. Divide the dough into the paper cases with a piping bag or a spoon, filling three-quarters of the case. Put the muffins cases in a muffin oven tray, this is a key step, if you don’t put the paper cases in a muffin baking tray the muffins will rise to the sides. Sprinkle with white sugar and some carrot.
Put in the oven and reduce the temperature to 210 degrees. Bake for 15-20 minutes, depending on the size of the molds. Allow to cool in a draft-free place and store them in a closed container to avoid drying.
The keys to get a good muffin: whisk the eggs and sugar until they catch volume, leave the dough to rest at least one hour in the fridge(you can leave it in the fridge overnight), whisk vigorously just before baking and have the oven preheated to 250 degrees for the first heat stroke.
Who is making the coffee?