Most Delicious Muffins in the World

Updated: Apr 30, 2020


It's a big call, I know, to title this recipe "Most Delicious Muffin In The World" but I'm owning it. 


When you can revive tired and fatigued night shift workers from comatose conversations to bubbling banter with just a whiff... when grumpy co-workers are transformed into cheerful human beings with a single bite... when a muffin turns in to an exchangeable currency for goods and services it deserves such a prestigious title. First up, I have to tell you that this is not my recipe.  I had my first "Most Delicious Muffin In The World" experience some months ago when my friend and colleague, Tamara Mieglich, brought in to work a batch, hot out of the oven.  The memory is etched into my brain. She kindly gave me the recipe to share with you all, so that you can make friends from enemies and influence the mood of those around you.  Or perhaps, you are just an awesome mum and want to give your kids an incredible lunchbox treat... it doesn't matter.  You need to try these muffins. This is a simple one bowl and a wooden spoon recipe.  No need to mess up your thermomix or blender, just a few seconds of elbow grease is all that is required.


Ingredients


Dry Ingredients:

300g plain flour 160g sugar (can reduce this to taste if you don't like sweet muffins) 1 tbs baking powder Wet Ingredients:

2 eggs 3/4 cup buttermilk (see DIY tip) 1/3 cup oil 2 tsp vanilla extract Zest of 2 lemons (see essential oil variation) 2 cups blueberries (I used frozen) Extra sugar for topping Method Preheat oven to 180 degrees. Measure all your dry ingredients into a mixing bowl and stir to combine. 


Make a well in the middle to add wet ingredients. 


Add half the zest to the wet ingredients.  Stir briefly to combine the mixture.  You don't want to overwork the mix.  Muffins like being a little bit lumpy and bumpy. 


Add the blueberries and gently stir through. Divide the mixture between 12 large muffin cases.  Take the remaining lemon zest, add some extra sugar to it and stir well.  How much extra sugar you use is up to you and how crunchy you like your muffin tops.  I used about 3/4 tsp per muffin.  Once you have a zesty sugar mix simply sprinkle over the top of your muffins for a delicious crunchy muffin top. Bake for 30-40 minutes.  Remove from oven and allow to cool on a rack before devouring.



Notes from Gracious Goodness :


I have first hand seen the miraculous mood shifting powers of these Most Delicious Muffins In The World.  I have witnessed in my own kitchen the small groans of delight on first bites from both children and adults alike.  Do yourself and your loved ones a favour and make these muffins.


Buttermilk - I don't know about you but it's a pretty rare occasion for me to have a lazy 3/4 cup of buttermilk in the fridge.  Don't stress and don't make a special trip to the supermarket just to buy it.  You can make your own by taking 1 scant cup of milk and adding 1 tbs of either lemon juice or vinegar to it.  You could even use some thinned down sour cream or natural yoghurt as a buttermilk substitute. 


You may be wondering, why even bother? Buttermilk is used to add tenderness and lighten the batter.  When the acids in the buttermilk contact the baking powder there is a massive fizz fest which leaves your muffin airy, tender and tasty!  Any sourness in the buttermilk is cancelled out in the reaction with the baking powder.


Lemon Zest Variation - Food safe essential oils can be a great addition to your baking.  If you don't have any lemons try substituting 5 drops of doTERRA lemon essential oil in place of the zest.  Lemon essential oil is cold pressed from the rind of the fruit - so is power packed full of zesty goodness.   If you wanted to experiment with other flavours consider substituting the lemon zest with doTERRA wild orange or doTERRA tangerine essential oils. YUM! Only ever use essential oils in your cooking that say they are safe for internal use on the label. These oils will have the Food Standards of Australia and New Zealand (FSANZ) tick of approval as a food additive.

If you would like to learn more about CPtG food safe essentials oils head over to here or send me a message. I would love to chat with you about my two favourite things - food and oils!


Sandra xo


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