Muffins were developed around the end of the 18th Century. This is when pearlash, or potassium carbonate was adventurously added to a dough. The leavening agent added carbon dioxide gas to the dough, allowing it to rise considerably and resulted in a lighter cakey texture. Pearlash was actually exported to Europe in large quantities until baking powder was developed commercially around the 1860's.
Read moreBanana and Oat Crumble Muffins
Being back in Australia, I am overwhelmed by the giant food portions here but I am extremely happy to find a good muffin with a solid top quite frequently. I’m not really sure why there aren’t many good muffin choices to be found in Singapore - I mean, cake for breakfast, who wouldn’t want that?
It’s really quite easy to bake a good muffin and just as easy to bake a bad muffin that is too dry, not full of enough ingredients and the worst - doesn’t have a muffin top.
So here is a simple recipe for a banana and oat muffin with a crispy muffin top. Let me know what you think and if you have any other flavour combinations you would like me to make!
It’s a short and sweet kind of day. Less talk, more baking.
Enjoy your weekend xx