Sunday, November 15, 2015
Walnut Cinnamon Muffin
M uffins are something that I just bake anytime. There is no time or day or muhurat that I need to plan to make.. This muffin was a result of staying awake with my lil one late nite.. Lil V slept late evening.. and before I wud hit the bed ,he wakes up at 11.30pm ... Oh oh.... I wud have been a bit upset generally if tat happens... But this new year , just decided for myself to get a little more patient.
Spent the next 2 hours cleaning , playing and baking this delightful muffin at 1 am .
Loosely adapted from the book 1 Mix,50 Muffins. I have altered wee bits to suit my flavours .Above all halved the amount , jsut perfect to make 6 Muffins.
WALNUT CINNAMON MUFFIN
DIRECTIONS:
| Plain Flour | 130g ( 1 Std Cup heapful) |
| Sugar | 70 g |
| Baking Powder | 1.5 Tsp |
| Ground Cinnamon | 1 Tsp |
| Coarsely chopped Walnuts | 40g |
| Large Egg | 1 Nos |
| Milk | 125 ml |
| Sunflower Oil | 4 Tblspn |
| Vanilla Extract | 1 Tsp |
DIRECTIONS:
- Preheat the oven to 200 C. Line the muffin tin with 6 paper cases.
- Bring the dry ingredients together. Sift the flour , baking powder and cinnamon together in a large bowl . Add in Sugar & Walnuts. One can fairly reduce or increase the walnut proportion according to your liking...
- Lightly beat the egg in another bowl , then beat in the milk , oil & vanilla extract.
- Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined. Do not over-mix.
- Spoon the mixture into the poured tin upto 3/4th of the case.Bake in the preheated oven for around 20 min until well risen and firm to touch. Check with a skewer inserted comes out clean..
- Allow the muffin to cool for 5 min onto a wire rack and serve warm with Tea .
Cheers
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