A little break from the Christmas recipes: Muffins/cupcakes for every-day use
It seems the line between what counts as a muffin and what as a cupcake is blurry. The dictionary tells me that muffins are sweet breads, leavened with baking powder or baking soda and baked in cup-shaped tins, while cupcakes are cakes leavened and baked in the same way. I suppose the following – my own recipe – falls somewhere in between the two. It is a cake recipe, but I have added a bread ingredient: whole-wheat flour. Basic recipe: 1 cup flour 1/2 cup whole wheat flour 1 cup sugar 1 tsp baking powder 1 egg 50 g margarine or butter, melted 1/2 tsp vanilla essence Enough milk to make a thick batter, usually about 2/3 cup 12 paper muffin cups 1 12 muffin baking tray (mine came from Ikea) Mix flour, sugar and baking powder in a bowl. Add egg, milk, vanilla and melted margarine and stir into a thick batter. Put paper muffin forms into the cups in the baking tray and fill each to 2/3 full with batter. Bake at 190°C (180°C if you have a convection oven), for about 20-30 minutes, or until...