Wholemeal Muffins

These sweet muffins have a wholesome, crunchy texture. They are delicious served with plenty of butter.

28 MUFFINS

1 oz. plus

1 tablespoon butter

6 oz. flour

1 teaspoon baking powder

1 teaspoon salt

8 oz. wholemeal flour

4 oz. sugar

2 tablespoons golden syrup

1 teaspoon bicarbonate of soda

10 fl. oz. milk

Preheat the oven to hot 425 F (Gas Mark 7, 220 °C). With the tablespoon of butter, grease 28 patty tins and set aside.

Sift the flour, baking powder and salt into a large mixing bowl. Stir in the wholemeal flour and sugar.

Place the remaining butter and syrup in a medium-sized saucepan and set the pan over moderate heat. Cook, stirring constantly, until the butter has melted. Remove the pan from the heat.

Place the soda and milk in a small mixing bowl and stir until the soda has dissolved.

Add the milk mixture to the butter mixture and stir well to blend.

Make a well in the centre of the flour mixture and pour in the liquids. Using a spatula, draw the flour into the liquids until all the flour is incorporated into the batter.

Fill each patty tin two-thirds full with the batter. Place the tins in the oven and bake for 15 to 20 minutes, or until a skewer inserted into the middle of the muffins comes out clean. Remove the tins from the oven. Allow the muffins to cool in their tins for 5 minutes. Remove the muffins from their tins and transfer them to a wire rack to cool completely before serving.

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