Читать книгу 100 Magnificent Muffins and Scones - Felicity Barnum-Bobb - Страница 9

Granary honey muffins

Just because these look like cakes doesn’t mean they’re going to taste like cakes! They’re nothing like any shop-bought super-sweet specimen – in fact they’re almost as savoury as a good old-fashioned slice of toast.

MAKES 9 / READY IN 30 MINUTES

200g | 7oz malted brown flour

15ml | 1 tbsp baking powder

25g | 1oz light muscovado sugar

45ml | 3 tbsp runny honey

100ml | 4fl oz sunflower oil

1 medium egg

Finely grated zest of 1 small lemon

150ml | 5fl oz skimmed milk

1 Heat the oven to 200°C/400°F/gas 6. Line a muffin tin with 9 muffin cases.

2 Tip the flour into a large bowl. Add the baking powder and sugar.

3 Mix together the honey, oil, egg, lemon zest and milk and pour into the dry ingredients in the bowl. Use a large spoon to fold everything together.

4 Spoon equally into the paper muffin cases and bake for 15 minutes until the muffins are well risen, firm and springy to the touch. Serve warm.