It was bound to happen one day.
I have a bottle of Caorunn Gin on the counter in my kitchen. And it was inevitable that one day while I was baking, the urge would become too great and I would end up with gin and tonic flavoured baked goods. Yesterday was that day.
But first of all let me tell you a wee bit about Caorunn Gin. It’s Scottish, and it’s delicious. That’s almost all you need to know, but not quite. It’s a small batch gin, and infused with the most deliciously delicate array of botanicals: rowanberry, heather, bog myrtle, dandelion and coul blush apple. And you drink it with a slice of apple, not lime or cucumber or even lemon. And preferably Fentiman’s tonic. It’s my gin of choice these days, although I’m sure I could be persuaded to drink almost any other brand if necessary.
But back to the baking.
I’d decided on muffins. And then I had narrowed it down to lemon muffins. With poppy seeds. Well, I thought I’d narrowed it down to that, but clearly I hadn’t… my baking muse was still playing with me.
As I grated the lemon zest into the mix it dawned on me that gin and tonic was what these wee muffins really needed (I had already decided they were going to be mini muffins). And so the gin and tonic muffin was born. I really do fear that this could start a whole load of crazy cocktail themed baking. Ah well…
Gin and Tonic Muffins
Prepare muffin tins (I used teeny weeny ones, and regular ones, and this batter made 24 wee ones plus 6 regular) and preheat oven to 375-400F / 190-200C / Gas 5-6
- 9oz plain flour
- 3 tsp baking powder
- a pinch of Maldon sea salt
- 3oz caster sugar
- 2-3 TBsp poppy seeds
- 1 egg
- 1tsp grated lemon zest
- 3 fl oz sunflower oil
- 4 fl oz cloudy apple juice
- 4 fl oz gin and tonic (mostly tonic, but a good slug of gin)
- Sift the flour, baking powder, salt and sugar into a large bowl.
- Stir in the poppy seeds
- In a separate bowl, beat the egg
- Add in the lemon zest, oil, apple juice and gin and tonic, and beat together
- Pour the wet mix into the dry stuff and mix all together – you don’t want to beat it, but just bring it together, making sure there are no pockets of flour
- Spoon into tins and bake for 20 – 25 mins (slightly less for the mini ones)