You all loved the ‘Set Your (Flylady) Timer Cake’ demonstration so much that I decided to bake again today. Did you miss the first cake? Don’t worry, it’s here.
So today we’re baking All Bran Muffins. A great – fairly healthy – muffin recipe which I heard of through my Belgian ‘twister’ Kim 🙂 Great for a guest breakfast, served with orange juice, coffee and some chunks of cheese and/or fruit and veg. Great for an autumn picnic. Or an afternoon snack. I added cinammon to the recipe, put on white icing and a single red and green M+M and we had them for breakfast on Christmas Day with a glass of Buck’s Fizz…you can see them here. And they’re just right as a treat in DD8 and DS10 packed lunch box tomorrow because it’s Sports Day..
Just exactly how long did they take to bake, from setting out the ingredients til the muffins were sunning themselves in the oven? Read on and find out! (Note: you might want to hold on to those hats.)
- Plain flour – 1 and a quarter cups
- Sugar – recipe calls for half a cup, I only use about half of that
- Baking powder – 1 tablespoon
- Salt – half a teaspoon
- All Bran cereal – 2 cups
- Milk – 1 and a quarter cups
- Egg – just one
- Vegetable oil – a quarter of a cup
Heat your oven to 400f/200c and start that timer! Measure the All Bran, milk, oil and egg into a bowl. Leave the wet ingredients to soak while you measure out the next lot.
I use the same pyrex jug I used to measure the wet ingredients for the next lot of dry ingredients (saves on the washing up). Here I’ve got flour, sugar, baking powder and salt. 4:56 on the timer!
Mix the whole shebang together and use an icecream scoop to spoon the mixture into muffin cases. Using the icecream scoop means you get even portions – easy for the kids to use too. Okay, we’re ready for the oven. Time taken? 9 minutes and 10 seconds!
Here they are in my giant) a hot oven (400f/200c). Don’t forget to reset your timer! Bake for approximately 20 mins until they’re golden brown.
Time taken to eat them with a glass of milk? 2 minutes and 30 seconds!
If you wanted to make them extra fancy (but less healthy) you could, as I said, add some icing on the top. [Did you hear that, Elisa?!] Today we topped a few of them with a sheet of chocolate and popped them back into the warm oven for a few minutes…
Mmmm! Enjoy! 🙂
Have a thoroughly thrilling Thursday!
4 thoughts on “Set Your (Flylady) Timer Muffins!”
They look brill Diane. How do you measure "cups" ? Does it mean a regular drinking mug or does it have to be a special set of measuring jugs called "american cups"? I always wonder about this. I would like to be able to scoop the ingredients out when baking instead of using the weighing scales each time.
I thought at first you were melting Hobnobs on your muffins! The chocolate looks good too 😀
Hi Asfora! Do you have a pyrex measuring jug? Because cup measurements are on that. If you use a jug, one cup is basically equal to 250ml. So two cups is 500ml or a pint.
Good luck! 🙂
I wouldn't dare melt Hobnobs…I'm sure the Hobnob Society would be after me! 😛
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