Ann's Muffin Recipe Is A Favourite On The Trail
By the Wild Women On Top Team
At the end of a long walk, it's so lovely to sit with your girlfriends on a clifftop with a cup of hot chocolate or coffee and a yummy treat. At Wild Women, we're all about gourmet, home-made goodies, and Ann's easy, delicious muffin recipe is a favourite on the trail.
Ingredients (recipe makes 24 small or 12 large muffins)
- 2 cups self-raising flour
- ½ cup caster sugar
- 1 cup of milk, dark, or white choc chips (you can swap the choc chips for sultanas, blueberries, or 1 cup of grated apple)
- 125 g butter, melted
- 2/3 cup milk
- 1 egg, beaten
If you want some to pack some extra nutrition into these muffins, you could swap the caster sugar for coconut sugar, use wholemeal flour instead of self-raising flour, or add some chopped nuts to the mixture.
- Sift flour into a large bowl. Stir in sugar and chocolate bits.
- In a separate bowl, blend together melted butter, milk and egg.
- Make a well in the centre of the dry ingredients. Pour in wet ingredients. Lightly fold in dry ingredients – do not over mix. When mixing the dry ingredients with the liquid, the less you mix the better – about 12 strokes is usually enough. If a little flour is not incorporated, don’t worry. This helps to achieve the classic characteristics of muffins.
- Spoon mixture into greased muffin pans until 2/3 full. I poke half a strawberry into the top of each muffin before I pop them in the oven to make them a bit more moist.
- Bake in a hot oven (200 degrees Celsius) for 20 minutes or until golden brown and firm.
- Allow to cool in the tin for a few minutes.Turn onto a wire rack to allow to cool completely.
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