These plain vanilla muffins are perfectly delicious, with a beautifully tender crumb, but they can also be accessorised in all manner of ways, by adding fruit, chocolate, spices, coconut flakes. Try the flavourings below to make the Blackberry & Coconut Cheesecake Muffins.
Blackberry & Coconut Cheesecake Muffins Recipe
Serves 12-14 large muffins
Ingredients:
For plain vanilla muffins
380 g (13½ oz) self-raising flour
220 g (8 oz) caster (superfine) sugar
1¼ teaspoons baking poweder
½ teaspoon fine sea salt
200 ml (7 fl oz) extra‑virgin olive oil, or any neutral-flavoured oil
150 ml (5 fl oz) full‑cream (whole) milk
1 egg
2 teaspoons natural vanilla paste
For the flavourings
250 g (9 oz/1 cup) cream cheese
250 g (9 oz/2 cups) frozen or fresh blackberries
80 g (2¾ oz) flaked coconut
Method – plain muffins
Preheat the oven to 180°C (350°F) fan-forced. Line a large muffin tray with paper cases. Whisk the dry ingredients from the ‘Plain muffins’ list in a large bowl, then make a well in the centre.
Whisk the remaining ingredients from the ‘Plain muffins’ list in another bowl, then pour into the well and mix to combine. At this point, leave as is for plain muffins, or add in the extra ingredients with the instructions from ‘Method – flavourings’
Divide the mixture among the muffin moulds and bake for 25–30 minutes, until a skewer comes out clean.
Lift the paper cases from the tray and cool the muffins on a wire rack. Once cooled, store in an airtight container. The muffins are best enjoyed the same day, but will keep in an airtight container at room temperature for 2–3 days.
Method – flavourings
Dice 250 g (9 oz/1 cup) cream cheese and bring to room temperature. Mix through the batter with 250 g (9 oz/2 cups) frozen or fresh blackberries and 80 g (2¾ oz) flaked coconut.
This is an edited extract from COOK by Karen Martini, published by Hardie Grant Books, RRP $100 AUD / $110 NZD. Available in stores nationally. Photography: © Mark Chew.
