DEPRESSION MUFFINS
Muffins without eggs or milk.
- 1 ¾ cup (222 g) selfrising flour
- 1 cup (195 g) granulated white sugar
- ¼ cup (56 g) unsalted butter, melted
- 1 cup (236 ml) water
Preheat oven to 350°F (177°C).
Line two 12-cup muffin pans with cupcake liners. You will only need to line enough to make 14 cupcakes.
Add flour and sugar to a large mixing bowl.
Whisk until evenly combined.
Add in melted butter and ⅔ of the water.
Do not add all the water at once because it will make the batter too liquidy, which will make it difficult to mix.
Whisk batter until it is smooth and no flour lumps remain.
Add in remaining water.
Whisk again until batter is smooth.
The batter will be very thin.
You can also mix the batter with an electric mixer.
Scoop batter into prepared cupcake liners (I used an ice cream scooper), filling them about ⅔ full.
Be careful not to overfill them.
Bake until a tooth peg comes out clean. (about 20 – 30 min)
Recipe: Simone Dove
- DEPRESSIE MUFFINS MET VARIASIE
- 1 ½ koppie koekmeel
- 1 teelepel koeksoda
- 1 koppie suiker (ek gebruik ½ koppie anders is dit te soet vir my)
- ¼ teelepel sout
- 2 eetlepels kakao vir sjokolade geur, opsioneel
- ½ koppie van enige van die volgende: rosyne, dadels, sade, neute, wortels of sjokolade “chips”
- 1 teelepel vanilla geursel of ander geursel
- 5 eetlepels kookolie
- 1 eetlepel asyn
- 1 koppie water
Meng alle droë bestanddele.
Maak drie voortjies in die meelmengsel. Plaas in een voortjie die vanilla geursel of ander geursel, in die tweede voortjie die kookolie, en in die derde voortjie die asyn.
Voeg die water by en meng goed deur.
Skep in voorbereide muffinpan en bak so 20 min by 180°C.
Nota
Oorspronklik ‘n sjokolade koekresep uit Depressiejare.
Resep: Sandra de Roubaix
