Welsh Cake Muffins

A community recipe by Bevis

Not tested or verified by Nigella.com

Introduction

This is actually a very simple adaption of Nigella's own Jam Doughnut Muffin recipe from How To Eat, but I wanted the flavour of Welsh Cakes but in a more... cake-y form. Hence these.

Ingredients

Serves: 12

Metric Cups

125 millilitres milk
85 millilitres vegetable oil (flavourless)
1 large egg
½ teaspoon vanilla extract
200 grams self-raising flour
100 grams caster sugar
1¼ teaspoons mixed spice (to taste)
100 grams currants
sprinkles (green dinosaur ones)

4 fluid ounces milk
3 fluid ounces vegetable oil (flavourless)
1 large egg
½ teaspoon vanilla extract
7 ounces self-rising flour
3½ ounces superfine sugar
1¼ teaspoons pumpkin pie spice (to taste)
3½ ounces currants
sprinkles (green dinosaur ones)

Method

Welsh Cake Muffins is a community recipe submitted by Bevis and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 190c/ gas mark 5

Beat together the egg, milk, oil and vanilla extract until vaguely combined.

Mix the flour, sugar and mixed spice in a bowl. There is no need to sieve as with all muffins lumps don't matter.

Mix the wet ingredients into the dry until just combined. Stir in the currants and then spoon the mixture into each muffin case.

Decorate each muffin with a few green dinosaur sprinkles.

Bake in the oven for about twenty minutes or until the muffins have risen and are golden on top and firm to the touch but still a little springy.

Take the muffins out of the oven and the muffin tray and put on a cooling rack for a few minutes before eating.

Preheat the oven to 190c/ gas mark 5

Beat together the egg, milk, oil and vanilla extract until vaguely combined.

Mix the flour, sugar and pumpkin pie spice in a bowl. There is no need to sieve as with all muffins lumps don't matter.

Mix the wet ingredients into the dry until just combined. Stir in the currants and then spoon the mixture into each muffin case.

Decorate each muffin with a few green dinosaur sprinkles.

Bake in the oven for about twenty minutes or until the muffins have risen and are golden on top and firm to the touch but still a little springy.

Take the muffins out of the oven and the muffin tray and put on a cooling rack for a few minutes before eating.

Additional Information

The dinosaur sprinkles probably shouldn't be considered as an essential part of the recipe, but that's how I made them and they worked first time so they shall remain an important part for me.