MAGIC MUFFINS

GORGEOUS AND GLUTEN-FREE, NOW EVERYONE CAN TUCK IN!

MUFFIN KNOW-HOW

Before you get baking, try these expert tips for perfect results every time.

MIXING

Muffins toughen if the mixture is over-mixed, so the less stirring, the lighter the finished texture. Use a fork or large metal spoon to cut the liquid through the dry ingredients. Don’t worry if the mixture seems a bit lumpy – it will be fine when it is baked.

BUTTERMILK

Our recipe uses buttermilk in place of milk. Originally, “buttermilk” was the term given to the slightly sour liquid left after butter was churned from cream. Today buttermilk is made from low-fat milk to which specific bacteria cultures have been added during the manufacturing process. Buttermilk not only adds a tangy flavour to cooking, but its acid content reacts with raising agents, giving some baked goods a lighter texture. Buttermilk is readily available in the dairy section of most supermarkets.

TESTING IF COOKED

Muffins should be browned, risen, firm to the touch and beginning to shrink from the sides of the pan. If in doubt, insert a skewer into the muffin. It should be clean and free of mixture when it comes out. Turn the muffins onto a wire rack as soon as they are baked to prevent them becoming steamy. The exception to this advice is when the muffins are filled with custard, caramel or jam. In this instance, they should stand in the pans to cool for a few minutes before turning out. The fillings can be extremely hot.

KEEPING & FREEZING

Muffins are at their best if eaten while they are still warm from the oven. However, they can be frozen for up to 3 months.

Place cold muffins in a freezer bag or wrap individually in cling film or foil (depending on how you intend to reheat them), expelling as much air as possible by wrapping as tightly as possible or pressing the bag gently. To thaw muffins in a conventional oven, place foil-wrapped muffins in a single layer on an oven tray at 180°C for 20 minutes or until heated through. To thaw muffins in a microwave oven, preheat plastic-wrapped muffins, one at a time, on DEFROST, MEDIUM LOW or 30% power for about 45 seconds or more until completely thawed.