Making the muffin is so easy, you can prepare everything in advance and put them in the fridge and mix them together when you wake up, and it takes only 18-20 minutes to bake!. So, it’s one of the quickest homemade breakfast. I got this recipe from the …………. magazine (UK edition, issue: August 2010, the same one that I use the frosting recipe for flower carrot cake).And at that time I had my eyes on this muffin too, but well, I’m still on my vacation and I didn’t have to make my own breakfast, haha. So, right now, when I have to bake well, I choose to make this one, ^^.
For anyone who afraid of the word over-mix (or anything that most of the cookbook warm you), the only thing that you have to pay attention is just fold until your wet and dry batter look almost combine, a few spot of flour is Ok.
That the key for making soft muffin, you don’t have to stir until all of them turn into sticky batter, because if that happens, your muffin will be tough.
So, for this weekend you don’t have to wake up early, and you still have a delicious muffin for breakfast, it’s great right?
180g …………………………. All purpose flour
1tsp ………………………….. Baking powder
½tbsp ……………………… Caster sugar
¼tsp ……………………….. Salt
50ml ………………………… Vegetable oil
1 ………………………………. Egg
100ml ………………………. Sour cream
50ml …………………………. Milk
50g ……………………………. Ham, finely diced
40g ……………………………. Cheddar, diced, plus extra, grated, to sprinkle
3 ……………………………….. Spring onions, sliced
Preheat the oven to 180°C
Line 7 muffin tins with paper case.
Sift the flour, baking powder, sugar, and salt into a large bowl.
Whisk together the oil, egg, sour cream, and milk, then fold into the flour. Fold in the ham, Cheddar and spring onion. Don’t over-mix.
Divide the mixture evenly among the muffin cases. Sprinkle over the extra grated Cheddar, then bake for 18-20 minutes until risen, golden and springy to touch. Allow to cool before serving.
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