That's right! I've graduated. Woohoo.. This calls for a celebration, doesn't it. I shall soon bake something to celebrate, considering exams have finished just yesterday, haven't really had the time yet!!
It was 3 LONG years, but I've finally got through it all!! Now I'm free.. atleast until I decide what to do next.. I might do a Masters course, or maybe go my dream way and go to culinary school. I've been spending my time researching into the various options, and the pros and cons! Help would be much appreciated!
A few days before my exams began, I was experiencing an Intense craving to bake something, it's one of my best stress-busters!! I wanted to make something quick, easy, and something I could happily munch on without feeling too guilty, since I've quit working out for so long.
I didn't want to come online, I knew I would stay here for hours and hours. So I opened my most trusted book, Leith's Baking Bible and settled on these hearty muffins. They were healthy, oaty, and perfect breakfast food, but the most important thing was, they did not taste healthy, I hate those anyway. And these muffins were gobbled up like nobody's business. I was surprised to see a whole panful of them be eaten up, in less than a day. It may seem normal to you, but everyone's watching their weights in my home, so control is the mantra!
Cinnamon Raisin Muffins
Adapted from Leith's Baking Bible
For the muffins -
1 stick [113 g, 4 oz] butter, melted
150 ml [5 fl. oz, 2/3 cup] milk
115 g [4 oz, 1/2 cup] light brown sugar
2 tbsp caster sugar
125 g [4 1/2 oz, 1 cup] self raising flour - I used the usual substitute of 1 cup flour, 1 tsp baking powder and 1/2 tsp baking soda
125 g [4 1/2 oz, 1 cup] wholemeal plain flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
30 g [1 oz, 1/4 cup + 1 tbsp] rolled oats
170 g [6 oz, 1 cup] raisins
For the topping -
4 tbsp oats
1 1/2 tbsp flour
30 g butter, melted
1 tbsp brown sugar
- Preheat oven to 190 C [375 F]. Grease and line a muffin tin.
- In a large bowl, mix together the melted butter, milk, eggs and sugars. Be sure to let the butter come down to room temperature, you don't want to cook the eggs!
- In a small bowl, sift together the flours, baking powder, baking soda and cinnamon. Stir in the oats.
- Add the wet ingredients, making sure not to overmix. This is the single most important secret to baking soft fluffy muffins.
- Fold in the raisins, gently, and pour into the pans.
- Now for the topping, mix together the melted butter, oats, flour, and sugar. Sprinkle evenly over the muffins.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool on a wire rack.