For Dom's random recipe challenge I pulled down a few of the baking books I consider my favourites, and then tried really, really hard to decide which was my favourite. I eventually decided on 'On Baking' by Sue Lawrence which regular readers will know that I've mentioned quite a few times on the blog. It's just such a lovely book - there's always something in there that I want to make, and she gives a little background to each recipe, be it a brief historical reference or a family anecdote. This makes it a really good book to read for pleasure, as well as having delicious recipes. The random number generator indicated page 66 was the one to go for:
And on page 66 can be found the recipe for crunchy-topped raspberry and cinnamon muffins. Yum. I adapted them slightly to use the ingredients I had around, which didn't include dairy milk (I've probably mentioned before that I don't have cereal with milk and don't drink tea or coffee, which pretty much renders milk unneeded in my house) so I substituted some rice milk that is in a handy little carton, and keeps for ages rather than constantly having a pint of milk going off in my fridge. And obviously, I substituted the fruit. But I still think I'm keeping to the random recipe nature of the challenge - after all, fruit is fruit!
Rather proudly, my muffins contain homegrown redcurrants!!! They're pretty much the only thing I've managed to grow this year, so I'm particularly pleased with them! And yes, I know you can't tell they're homegrown, but I promise they are!
I also made 6 muffins, which I think you'll agree is the correct amount. The recipe specifies that these ingredients make 12. Yes, 12 for the citizens of Lilliput....
Anyway, this is what I did:
Redcurrant and nectarine muffins (dairy free)
140g self raising flour
55g caster sugar
1 egg, beaten
3tbsp sunflower oil
3tbsp rice milk
1 nectarine, chopped fairly small
demerara sugar for sprinkling
- Preheat the oven to gas 5/190C. Line a 6 hole muffin tin (or, obviously, 6 of you usual 12 hole muffin tin!)
- Mix together the flour and sugar in a large bowl.
- Mix together the rice milk, oil and egg in a jug.
- Pour the wet ingredients into the dry and mix until no flour remains, adding the fruit near the end of mixing.
- Divide between the six cases, sprinkle with demerara sugar and bake for 20-25 minutes until risen and golden.
This was a great random challenge, because I probably wouldn't have made these otherwise and they were quick, easy and tasty, which is a winning combination in my book! The muffin was light and moist and the crunchy sugar on the top was a lovely contrast to the springy, soft muffin. The bursts of fruit were very welcome, as was the knowledge that these are low in saturated fat and relatively low in fat in general, with just under a tbsp of sunflower oil each. Very successful, and I might make them again with different fruit if I want a light textured muffin. But I really don't think I could have got 12 out of the recipe.