Muffins

I like trying new pastry recipes, especially if my kids eat what I make. Nothing better than muffins. What kid does not like muffins?

This time I tried this recipe and the result was very good. The recipe is based on the video by isasaweiss (yes, I know I like this girl recipes), but I have used milk instead of cream and added a touch of cinnamon. Also I simplified a bit the process, I didn't beat the liquid ingredients for so long and left it to rest only in the fridge. It seems that the secret to good muffins is not to over mix the liquid ingredients with the dry ingredients. It also helps to bake them with heat only from the bottom of the oven.

MUFFINS

4 eggs
350 g all purpose flour
250 g sugar
250 ml sunflower oil
100 ml whole milk
1 sachet of baking powder
The zest of one lemon
Cinnamon powder

In a bowl mix the eggs with the sugar, lemon zest and a pinch of cinnamon powder. Add oil and milk and mix well until everything is incorporated. To this liquid mixture, add the flour previously mixed with the baking powder (I used a large colander to remove any lumps of flour). Add the dry ingredients to the liquid mixture using a spatula and mix until dry ingredients are moist. Do not over mix.

Introduce the paper cups in aluminum molds so that they do not spread when they bake and fill them with the mixture, leaving about 1 cm margin to allow some room for rising. Sprinkle with sugar and leave it to rest in the fridge for about 15 minutes. The quantities in this recipe make enough muffins to fill the whole tray

Preheat the oven to 230 degrees C (heat from top and bottom). Introduce the muffins in the lower third of the oven and change to heat just from the bottom and 210 degrees C. Do not go too far, they will be ready very quickly!

See you soon!