SAFFRON MUFFINS
Makes :
12
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to 190°C / 375°F / Gas Mark 5. Lightly grease a 10-hole non-stick muffin tray or line with paper cases.
- Measure out the honey and oil into a small jug and stir in the saffron. Set aside to infuse.
- Sift together the dry ingredients. Whisk the eggs, buttermilk and sugar together in a large mixing bowl, then incorporate the saffron-infused honey and oil.
- Add the pine kernels and porridge oats. Stir the dry ingredients quickly into the whisked mixture.
- Make sure not to blend smoothly and do not overmix - it will be quite runny.
- Spoon the batter into the prepared tray or cases almost to the top.
- Transfer to the oven and bake for 25 minutes or until the tops are well risen and springy to the touch.
- Test by inserting a skewer into the centre to check it comes out clean.
- Remove the muffins from the oven and allow to cool in the tray for 5 minutes, then transfer to a wire rack.
INGREDIENTS
- 70 grams pine kernels
- 25 grams porridge oats
- 75 ml runny honey
- 75 ml Cooking oil
- About 25 - 30 saffron strands
- 2 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 2 eggs
- 180 ml buttermilk or Greek yogurt
- 45 grams soft brown sugar
- 1 tablespoon Cooking oil, for greasing
- 300 grams plain flour
- Pinch of salt
5 comments for “Saffron Muffins”
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