Yesterday became Evie and Matilda's first mud pie making day of the year. They they were digging up my allium bulbs, flinging soil about and mixing inaccurate quantities of soil with coarse sand to a sort of 1:3 mix - perfect for pies. While they were playing Delia vs Nigella, I was trying to perfect the perfect muffin recipe - again.
I came across a Peter Gordon recipe for brunch muffins in last months Food Illustrated magazine - it had orange, banana, ginger, chocolate and those annoying poppy seeds which make you teeth look like a lardy bird feeder. I had a go making something similar to the just mention combination on Monday, but without the ginger and using milk instead of yogurt. The results were more like a bought muffin than homemade. The cake texture was fine and light (think Starbucks), not dense but light, like these tasty buns turned out. I'm guessing the change in texture was due to the fact I used milk, rather than yogurt or buttermilk as suggested.
Pistachio, Date and Chocolate Muffin
This mix makes 12 muffins
- 150g wholemeal plain flour
- 100g plain flour
- 120g caster sugar
- 1 large egg
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 300g natural low fat yogurt
- 3 tbsp rapeseed or groundnut oil
- 75g milk or plain Chocolate, chopped
- 75g pitted dates, chopped
- 100g raw pistachios, chopped - 75g for the cake mix, 25g for sprinkling on top
My oven thermostat is odd so I don't bake any cake or biscuits above 150ºc, but I think the recipe suggested baking them for 20-30 mins at 190ºc but that would blast them to a fine tinder in my irratic old cooker.
- Mix all dry ingredients in one bowl
- Add chopped fruit, nuts and chocolate and mix well
- In another bowl, mix oil, yogurt and egg
- Add liquid mix to dry mix and stir until just combined
- Dollop spoonfuls into bun cases or silicone paper squares and top with remaining pistachios
- Bake on middle shelf for approx 25 mins, 150º (see comment above in orange)