Hmmm not sure what I think about this muffin recipe. The recipe calls for a lot of vegetable oil which yes, it does make the muffins crunchy and crusty, although it takes away from the sweetness a bit too much I think. I have used other recipes I like better, especially one from the cafe I used to work at! That recipe is gold!
The good thing about this recipe is that you can use it as a base recipe and make as many different flavours as you like. I doubled the recipe as I need lots of muffins to sell at uni tomorrow (raising money for cancer council). I made three different flavours: mixed berry, double choc-chip and my favourite, banana, date and walnut. No I am not a pig and yes I have tried all the flavours as I made some mini muffins as well, just for me to taste test. hehe. It will be interesting to see which flavour is the most popular tomorrow!
I don't think I would use this recipe again for sweet muffins, a little too oily and bland (maybe needed some vanilla essence or salt). I would use it for savoury muffins though and just omit the sugar. A good foundation recipe for bacon and cheese muffins or something like that.
I enjoyed making up flavours and experimenting on a rainy windy day!
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