These are so easy to make, and so much more wholesome than anything you can buy in packets.
You can omit the vanilla and instead add fruit, as you like: blueberries, raspberries, or sliced pear, apple or banana are all fantastic. If you are using a self-contained fruit like a berry, or even slices of banana, then you can add as much as 400g to the ingredients, but for a cut fruit like apple or pear which will release quite a bit of juice, I would keep it to 350g. Fold the fruit into the muffin mixture, just before putting into the moulds.
If you like you can turn the muffins into a dessert, adding some fresh fruit and a little whipped cream
Makes 24 medium muffins
unsalted butter 360g, at room
temperature, diced
caster sugar 400g
vanilla seeds from 1 pod
lemon zest of 1
fine salt 1 teaspoon
full-fat milk 500ml
eggs 4
egg yolks 3
plain flour 760g
baking powder 3 teaspoons
bicarbonate of soda 1 teaspoon
1 Have ready two 12-hole (medium) silicone moulds. 2 Preheat the oven to 180ÆC/gas 4. 3 In a bowl using a wooden spoon, or in a food processor, cream the butter, sugar, vanilla seeds, lemon zest and salt until pale and fluffy. 4 Whisk in the milk, a third at a time, making sure it is fully incorporated before each addition. 5 Lightly beat the eggs and egg yolks in a bowl, then whisk into the butter and sugar mixture a little at a time. 6 Mix the flour, baking powder and bicarbonate of soda together in a bowl, and whisk into the mixture. 7 Spoon into the moulds, filling each one three-quarters of the way to the top. 8 Put into the preheated oven and bake for 25 minutes, until risen and golden. 9 Remove, turn out and leave to cool.
