For real though, I’ll take my breakfast as extra I can get it these days. Usually my breakfast is snatched granola at my office desk but given that my commute these days is nothing more than 6 steps from my bed to dining room, I can afford a little time to rustle something together.
I’m not usually a muffin person. I find them a bit… dry. If I’m having a carbohydrate in the morning, I want it slathered in something.
However these muffins just get to my soul.
Much like Goldilocks and her ‘can’t please nobody’ approach to cuisine, I want my muffins both packed with flavour but also light as air. Is that too much to ask.
The answer, surprisingly, is a lumpy batter which just begs you to be idle. And if I can be even lazier of a morning, then I will take it.
This recipe is a breeze, all done in one big jug and using up items you’ve probably already got in the house.
Preheat your oven to 180c and line a 6 hole muffin tray with muffin cases.
In a big bowl or jug, crack in an egg, 60ml of flavourless oil, a teaspoon of vanilla extract and 120ml of buttermilk.
If you don’t have buttermilk, you can either make some by using 120ml of full fat milk and a tablespoon of lemon or just use some runny natural yogurt. Same thing.
If you don’t have vinegar or yogurt, bugger it just use milk. You’ll be fine.
Mix these together.
Add 120g of caster sugar, 200g self raising flour, a pinch of salt and 50g of dark chocolate chips (I just roughly chop up a bar of chocolate).
Mix the batter together gently but quickly. You don’t want to overmix, just do it gently until everything looks as combined as it can be and then stop.
Fill up the muffin cases. People panic with how much to put in but it ain’t rising much so fill them up to the tops, God damn it.
Slip them in the oven for 25 – 30 minutes, take them out and let them sit in the tin for about 10 – 15 minutes before taking them out to cool on a rack for a bit. You have to let them rest otherwise they’ll stick to the paper.
They’ll last a good day or two but if you feel them getting a little bit tough, zap them in the microwave until juuuust about warm and they’ll be as good as brand new.
MIKEY AND THE KITCHEN. 