Читать книгу 100 Magnificent Muffins and Scones - Felicity Barnum-Bobb - Страница 10

Five-seed muffins

Bursting with goodness – what better way to start your day?

MAKES 12 / READY IN 30 MINUTES

125g | 4 oz self-raising white flour

125g | 4 oz stone-ground wholemeal flour

15ml | 1 tbsp baking powder

50g | 2oz mixture of linseeds, poppy, sesame, sunflower and pumpkin seeds

125g | 4oz raisins

75g | 3oz light muscovado sugar

100ml | 4fl oz sunflower oil

1 medium egg

150ml | 5fl oz skimmed milk

Extra seeds, for dusting

1 Heat the oven to 200°C/400°F/gas 6. Line a 12-hole muffin tin with paper muffin cases.

2 Sift the white flour into a large bowl. Add the wholemeal flour, baking powder, all the seeds, raisins and sugar.

3 Mix together the oil, egg and milk and pour into the dry ingredients in the bowl. Stir together with a large spoon until just combined.

4 Spoon equally into the paper muffin cases and sprinkle with a fine dusting of your chosen seeds.

5 Bake for 15 minutes until the muffins are well risen, firm and springy to the touch. Serve warm.