KITCHEN NOTES : This measurement yields 6 Muffins. DIRECTIONS:
Preheat the oven to 205 C. Line the the muffin tray with Muffin Paper. Combine all the dry Ingredients & mix well in a bowl and set aside. In a small bowl ,Combine the Wet Ingredients together using a wisk or a hand blender. Incorporate dry ingredients all at once into the wet Ingredients and blend well.Fill cups ⅔ full. Sprinkle tops of muffins before baking with a combination of White and Brown Sugar. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm with Tea.
Be very careful while adding salt in a muffin making. It can get too salty.I will suggest to add less than a pinch in this preparation. If toothpick /skewer not available, Use a kitchen fork to check it if comes out clean. As soon as the muffin turns slightly brown at around 20 minutes , take them out to check. Baking for slightly longer time can leave the muffin totally hard with time. First time makers , remember to fill the muffin cup only ½ - ⅔rd only. Muffin is sure to rise and will fall out if you fill more than that.
