Vanilla Sugar Muffins

Vanilla Sugar Muffins

Ingredients:

• • 2 medium eggs

• • 125g cane sugar
  • 80ml sunflower seed oil
  • 1 tablespoon vanilla extract

• • A pinch of salt
  • 100ml milk
  • Approximately 400g all-purpose flour

• 7g baking powder
• For topping: a mixture of water and sugar (for a simple glaze)

Making It Step-by-Step:

1. 1. Preheat the Oven:
      • Start by preheating your oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease the tin with butter or oil.
   2. Prepare the Wet Ingredients:
      • • In a large mixing bowl, crack the two medium eggs and beat them lightly. Add the cane sugar and whisk until the mixture becomes pale and fluffy, indicating that the sugar is well combined with the eggs.

       

   3. Add Oil and Vanilla:
      • Gradually pour in the sunflower seed oil while continuing to whisk. This will help to create a smooth, emulsified mixture. Add the tablespoon of vanilla extract and mix thoroughly. The vanilla will give your muffins a lovely, aromatic flavor.

1. 1. Incorporate the Milk:
      • Slowly add the milk to the mixture, whisking continuously. This will ensure that the wet ingredients are well combined and will help in achieving a smooth batter.
   2. Mix the Dry Ingredients:
      • • In a separate bowl, sift together the flour, baking powder, and a pinch of salt. Sifting helps to aerate the flour and remove any lumps, making your muffins lighter and fluffier.

       

   3. Combine Wet and Dry Ingredients:
      • Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Be careful not to overmix; just fold until the ingredients are combined and there are no visible streaks of flour. The batter should be thick but smooth.

1. 1. Fill the Muffin Tin:
      • Using a spoon or ice cream scoop, evenly distribute the batter into the prepared muffin tin. Fill each cup about two-thirds full to allow room for the muffins to rise.
   2. Bake the Muffins:
      • • Place the muffin tin in the preheated oven and bake for 15-20 minutes. Check the muffins around the 15-minute mark by inserting a toothpick into the center of one. If it comes out clean or with a few crumbs, the muffins are ready. They should have a light golden color on top.

       

   3. Prepare the Glaze:
      • While the muffins are baking, make a simple glaze by mixing equal parts water and sugar in a small saucepan. Heat gently until the sugar dissolves completely, then remove from heat and set aside.

1. Cool and Glaze:
   • Once the muffins are baked, remove them from the oven and allow them to cool in the tin for about 5 minutes. Transfer them to a wire rack and brush the tops with the sugar glaze while they are still warm. This will give them a beautiful shine and a touch of sweetness.

Cooking Tips:

• • Measure Carefully: Baking is a science, so it’s important to measure your ingredients accurately. Use a kitchen scale for the flour to get the most precise results.
  • Room Temperature Ingredients: Ensure that your eggs and milk are at room temperature before you start. This helps them incorporate more easily into the batter, leading to a smoother texture.
  • Don’t Overmix: Overmixing the batter can result in dense, tough muffins. Mix just until the flour is incorporated.

• Muffin Liners or Greasing: Use muffin liners for easy removal and minimal cleanup. If you don’t have liners, grease the muffin tin well to prevent sticking.
• Add-ins: You can customize these muffins by adding chocolate chips, dried fruits, or nuts to the batter before baking.

Storage:

• • Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. To keep them moist, you can place a piece of paper towel inside the container to absorb any excess moisture.
  • Refrigeration: If you want to store them for a longer period, place the muffins in the refrigerator, where they will last for up to a week. Just be sure to bring them to room temperature or warm them slightly before serving to regain their soft texture.
  • Freezing: These muffins freeze well. Place them in a freezer-safe bag or container, and they’ll keep for up to 3 months. To defrost, leave them at room temperature or microwave them for about 20 seconds.

Nutritional Facts (per muffin, assuming 12 muffins):

• • Calories: Approximately 180
  • Protein: 3g

• • Fat: 8g
  • Carbohydrates: 25g
  • Fiber: 1g

• Sugar: 10g
• Sodium: 60mg