Sunday. Second breakfast o’clock.
Those couple of hours after you’ve had the regulation two pieces of toast or that austere bowl of bran flakes. The moment when someone in the room finally says, Right, I’ll make the tea, shall I? Then it’s off to the kitchen, pulling out the mixing bowls, trying not to get batter on your pajamas while making something suitably Sunday.
Some people think it’s the wrong move, having muffins for second breakfast. I’ll agree, because usually I’m too busy eating sticky buns or some very large cookie that I’ve convinced myself is breakfast food worthy because it has oats in it.
But the derision poured on muffins being false cakes in paper jackets is unwarranted if you’ve ever had a really good muffin. These are one of my favourites. They’re tender, not too sweet and capable of feeding a crowd, or a pair of pajama clad couch potatoes with enough leftover for afternoon tea. Easy pleasey.
Strawberry buttermilk muffins :
(makes 10; recipe by Lorraine Godsmark)
380g plain flour
150g caster sugar
pinch of salt
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
2 eggs, lightly beaten
1/4 teaspoon vanilla extract
150g melted butter
1 punnet (250g) chopped strawberries
Demerara sugar for sprinkling (optional)
Preheat oven to 200′C. Combine flour, sugar, salt, baking powder and bicarbonate of soda in a large bowl. Combine eggs, buttermilk, vanilla and butter in a separate bowl. Add egg mixture to flour all at once. Add strawberries and fold gently, leaving a few lumps. Do not overwork mixture. Spoon mixture into 10 muffin tins and sprinkle with sugar. Bake for 25-28 minutes or until cooked and golden.