Everyone knows the big delicious muffins that are sold at 7-eleven. Heaven … they are a sight for the eyes and a feast for the palate.
I have made them not quite as large; I used my usual muffin tray. I’ve never been able to eat a lot of the large muffins anyway, even if I want to.
This basic recipe is a base to play further with by adding fillings, nuts or whatever you want.
12 pcs, made in regular muffin tray.
6 pcs, made in jumbo muffin tray.
- 7 oz (200 gr) flour
- 4.6 oz (130 gr) sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt (sea salt)
- 1.6 oz (40 gr) cocoa powder
- 2 eggs
- 3.3 oz (100 gr) natural yoghurt
- 1/2 + 1/3 c (2 dl) milk
- 1/4 c (0.6 dl) canola oil or other neutral oil
Sift together all the dry ingredients into the mixing bowl.
Add eggs, canola oil, yoghurt and milk in a separate bowl.
Whisk together rapidly for one minute.
Blending, either by hand or using a mixer on low speed, pour the wet mixture into the dry ingredients. (Not vice versa)
Mix until batter is smooth. It is important not to over work the batter.
If you want a cracked peak on the muffins, fill forms almost up to the edges of the paper liners. Remember to grease/spray muffin tray on top so the muffins will not stick.
If you want muffins that stop at the height of paper forms, fill the cups half-full.
I think they look delicate with the high cracked peak on top.
Bake at 350 F degrees in the middle of the oven for 20 to 24 minutes , until a a stick stuck in the center of a muffin comes out clean.
Let the muffins rest in the muffin tray for 15 minutes before transfering them to a wire rack to cool.
sweets 2 share
edited by Amy