Muffins

In Small World, we use xl-size muffin tins, but you can use whatever size tins you have available. Be aware that, if you use smaller tins, you need to adjust the baking time accordingly. These muffin batters freeze well so, if you’d like to, you can double the mix, and freeze half for future use. Pull the mix out of the freezer the night before you want to bake.

These mixes can also be made with gluten-free flour. Don’t over-mix the last stage, when you fold in the dry ingredients, as this will make the muffins rubbery. If you fold in gently, the wet ingredients will absorb nicely into the flour, so it’s not necessary to beat the mix. Use a rubber spatula, and make sure to get well under the mix, to the bottom and the sides of the bowl, so there are no clumps. We use fluted muffin papers, but if you are in a pinch, baking paper cut in squares and folded into the muffin moulds work well, and actually look really cool and rustic.

All recipes make 12 xl muffins.