- Always use both parts of the eggs, the yolks and whites, for your muffins. It's a small but very important detail so that those little cakes do not dry out during the baking process.
- Another small but important detail: First mix together the wet ingredients, then add the dry ingredients. This way the batter gets the right consistency when mixed. The batter should not be too runny, yet moist.
- In order to get real fluffy muffins, add a pinch of bicarbonate of soda. In addition add another sour ingredient such as buttermilk or yogurt so that the bicarbonate of soda can get under way.
- Always use specialised muffin trays/tins or silicone ramekins. To reduce a few calories, omit using butter to grease the tins, trays or ramkins but use parchment or baking paper instead. Using only muffin paper cups can cause the batter to leak out as the paper is rather thin to hold it well.
- Preheat your oven. After baking, turn off the oven and leave muffins to sit for a few minutes before removing them to then let them cool on a wire rack.
- Muffins keep fresh for several days, but it also depends on the type of muffin. A real moist muffin does not become dry so quickly, but a dry muffin looses its freshness and flavour a lot earlier. Always keep muffins in an airtight container!
- It is also possible to freeze muffins so that they last even longer. After defrosting, place them in the oven or microwave to bring them right back to the stage they were when you took them out of the oven after baking.
- But the real delight of eating a muffin comes when eaten right after baking. If you made too much batter or you want to keep some for later to have fresh muffins again the next day, then simply freeze the batter in freezing bags. When you feel like baking more, simply defrost the batter, fill the muffin tray or tins and only after a few minutes of baking you have fresh and hot muffins to enjoy all over again.
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