If you've been reading for a while you will know that I am a sucker for a good muffin, especially one with a lovely rounded top. My "plan" to bake muffins on the weekend, stick them in the freezer and then eat at my leisure has not entirely gone to plan. I only have myself to blame...I've been lazy in the muffin department and it is purely down to getting back into making bread. While I wish that I could multi-task or spend all day in the kitchen baking...someone (ahem) says I have to work (spoil sport)...and so the muffins have been tossed aside.
Until...enter my new baking book, which needs no introduction, and the totally fantastic recipe for Weetabix muffins. The ingredient list promised me a healthy muffin jam-packed with flavour and it didn't disappoint.
These muffins are fantastic. They are moist, totally scrummy and the mixture of Weetabix and rye flour gives them a really distinct taste. I managed to squeeze a dozen out of the mix (recipe says makes 9) but perhaps my muffin tins are smaller (inconceivable)...the only criticism...they didn't rise as much as I would have liked. I was surprised considering the recipe called for 1.5 tsp of baking powder and the same of baking soda...but it must have something to do with the rye flour and the youghurt...or something.
Make them...you'll be amazed.