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Okay, so, apart from all my Jamie cookbooks my current favourite is 1 smet 100 muffins (1 batter 100 muffins) which is a rather miss leading title if you ask this almost English teacher. The recipe in the book is not the same for 100 different types of muffins (obviously) and the batter does not give 100 muffins. But despite the semantic issues it is a great little cookbook. It does provide 100 different versions of muffins, from the wildly indulgent to the savoury dinner versions. I have not yet made all of them but I have tried a few different versions and am quickly coming up with a few favourites. The feta cheese and leek one was great with soup (adapted from the feta cheese and scallions one) as were the cheddar cheese ones (pictured to the left) and the seed and oatmeal one made me feel virtuous, but I have to say, the raspberry one has quickly become my favourite. Even without the topping.
These muffins are lovely moist but still firm. They just make me happy.
280 g all purpose flour
1 tbsp baking powder
1/2 tsp bicarbonate soda
a pinch of salt
115 g white sugar (I am going to try a bit less next time I make them as they are quite sweet)
2 medium eggs (I use Orgran egg substitute)
2 1/2 dl plain yogurt (1 cup)
6 tbsp oil or 85g of melted butter (I usually use 5 tbsp of oil however this last time I used 6 tbsp of home made apple sauce and it worked great plus it is healthier)
1 tsp vanilla extract
150 g frozen raspberries.
Turn the oven on to 200C (392F)
Add the raspberries.
Roughly mix all the ingredients together
Put into a muffin pan (or paper muffin cups) (you can spray or butter the muffin pan to make the muffins less likely to stick)
Bake in the oven for 20-25 minutes (my oven needs 25 minutes)