It’s grape season, well those grapes with tiny seeds that you see being hawked in the streets of Nairobi. Sometime back as I thought of something to make for breakfast, I realised I had some grapes leftover and decided to try using them. I loved the result and figured I should share the recipe with you guys.
Cinnamon is one of my favourite spices, I like it in my chapatis, pancakes, muffins basically all baked goods. I just had to incorporate it, adds great flavour and a light tint to the muffins.
The muffins are great for breakfast, brunch, afternoon tea or even dessert.
Whenever I am making muffins, I like using oil instead of margarine or butter as I feel the oil aids in adding moisture to the muffins. I also add yoghurt which helps in keeping the muffins moist.
Since we are using oil, not much elbow grease is needed, just stir the sugar and oil with a wooden spoon.
When working with eggs it’s always advisable to break them separately in a separate bowl in case one is bad, you wouldn’t want to spoil your cake batter.
Stir in the eggs and add the vanilla essence.
The vanilla essence helps in masking the egg taste and flavour. Don’t you just hate it when baked goods taste or smell eggy? I know I do.
In another bowl, combine the flour, cinnamon and baking powder.
Add the flour combination in thirds alternating with the yoghurt, finish off with the flour. Stir enough to combine everything together.
The final third of the flour, combine with the grapes.
Once incorporated, we are ready to bake. I made both mini and giant muffins.
Whenever you are baking whether pastries, cakes or even chicken always remember to pre heat your oven.
The grapes added a lovely flavour to the muffins.
The giant muffins.
There you have it, Cinnamon and grape muffins.
Do try this recipe and let me know how it goes.