The secret to perfect muffins




Photo: Gluten free muffins so divine with a delicious shine.

 I’ve been in a muffin frenzy lately
Making up for being a little bit tardy.

First time was horrific, turned out gluggy and raw
I just took it out of the oven hoping for the luck of the draw.

Second time was cooked at least
Though dry and unsweet, I wouldn’t dare bring it to a feast.

Was third time lucky as the saying goes
Oh yes, certainly, my guests devoured it by the truckloads.

Moist inside, on the outside crispy and golden
What a delightful sight to beholden.

So just what is my secret to the perfect muffin?
Sour cream it is, use it and you’ll be laughin and laughin!
_

Thank you Donna Hay Modern Classics for letting me in on the secret. I hope you don’t mind the little modifications I’ve made...

• swapped caster sugar for brown sugar – less processed, helps me feel better about eating this treat
• turned white flour into gluten free self-raising flour – I love the texture and lightness of gluten free flour
• took out baking powder completely – don’t need it with self-raising flour do we?
• added LSA (linseed, sesame, almond mix) - for that extra bit of goodness
• added mixed spice – oh how I love the smell of cinnamon and nutmeg..

_

Gluten-free blueberry muffins
Serves: Up to 12 muffins
Ingredients:





Photo: Muffins with sour cream, so good you'll scream!


• 2 cups gluten free SR flour
• 2/3 cup vege oil
• 200 ml sour cream (thank you Aussie Farmers Direct for the idea)
• 2/3 cup brown sugar
• 2 tbsp LSA
• 1 tsp mixed spice
• 2 free range eggs
• 1 1/4 cup blueberries
• 1 tsp grated lemon rind.

Method:

1. Sift flour
2. Add sugar, spice and LSA to flour
3. Whisk oil, sour cream, eggs and rind
4. Add cream mix to flour mix and mix til just combined
5. Sprinkle blueberries and stir a couple of times
6. Spoon into a muffin tray
7. Bake in preheated oven for 180 degrees for 10 mins or until golden brown and cooked inside (test with skewer)
8. Savour each bite with a hot cup of peppermint tea (or whatever turns you on!).

Photo: Enjoy with a lovely cup of tea, absolutely divine believe me.

P.S. I’ve asked the Oracle (aka Yahoo Answers), and indeed, sour cream is the magic ingredient. It adds a lovely moistness and denseness to cakes and muffins.  

Muchas gracias

• Aussie Farmers Direct (AFD): for your sour cream specials - go Aussie farmers!
• Donna Hay: for your base recipe (which I bastardised - but for a worthy cause I'm sure you'll agree ;p
• Yahoo Answers (The Oracle)
  

What's your secret to perfect muffins?