These muffins are paying homage to some lovely baked goods I had in Portugal. Simple bakes such as bolo de arroz and pastel de nata are not only cheap but incredibly tasty. Muffins de canela also fit into that category, and I hope my version brings you even half the satisfaction the original ones I had brought me.
- 275g plain flour
- 1 tablespoon baking powder
- 1-1½ tablespoon ground cinnamon
- 2 medium eggs
- 200ml milk
- 110ml (100g) sunflower oil
- 50g honey
- 125g caster sugar
Make the cupcakes: preheat the oven to 200°C (190°C fan)/350°F/gas mark 6 and fill a 12-hole muffin tin with paper cases.
Combine the flour, baking powder and cinnamon in a bowl and set to one side. In a large bowl, beat the eggs with a fork until no traces of yolk remain then mix in the milk, oil, honey and sugar. Sift in the flour mix then carefully mix in with a wooden spoon until just even – be careful not to overmix, a few small lumps are fine.
Divide the mixture between the muffin cases, filling each no more than two-thirds full (this should be about 70g of cake mix if you’re being precise) and bake for 20-25 minutes until risen and golden-brown (and an inserted skewer comes out clean). Cool in the tin for 10 minutes then transfer to a wire rack to cool completely.
Best served warm on day of making with a cup of tea.