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If you live, or have ever spent time in Australia, you’ll know of the national affection for lamingtons.
The light sponge cake, cut into squares and rolled in chocolate sauce and a generous amount of unsweetened coconut, is a bakery staple and a source of nostalgia for many. Incidentally, the sponge which the whole thing hinges on can be baked very nicely using combi steam oven settings.
But that’s not what I’m sharing today (sorry if you got all excited there). I think these are even better, and faster to make. A fun little tweak to my favourite new muffin recipe, the chocolate and coconut is added as a topping, to create a weird and wonderful lamington/muffin hybrid which goes down a storm at morning tea in my neighbourhood and almost certainly will in yours, too.
New one-bowl combi steam muffins
These muffins are based on a blueberry muffin recipe I spied in the wonderful new Smitten Kitchen Every Day book. I’ve altered it somewhat and changed the method to suit combi steam ovens, but what struck me when I saw the recipe was the thought that all along, I’ve been making muffins using one bowl for dry mix and another for wet, when in fact I could have been creating less washing up! So off to the kitchen I went, discovering that you can, in fact, make the humble muffin an even less demanding job than it already was. Bravo, Deb.
Needless to say, this is how I plan on making all my muffins from here on out – the basic batter should take on just about anything you want to put in it, and bakes up beautifully in combi steam, with craggy, perfectly crunchy tops and fluffy (but not too airy) insides.
Dip, roll, tap, repeat
You could mix these up, bake and eat just as they are, warm from the oven. That would be sensible, and most people you serve them to will be thrilled. But I got all carried away. It’s a thing I do sometimes.
We were going to a friend’s house for morning tea, and although I didn’t have hours on my hands, I was keen to do something beyond a plain berry muffin. It was worth the extra effort, because these beauties are still being raved about a couple of weeks later. Not bad for all of 20 minutes work in the kitchen.
What’s the lesson here? Despite the absolute non-necessity of the chocolate coconut topping, if you really want to bask in the glory of baking superstardom amongst your loved ones, spend the extra few minutes it takes to dip, roll and tap your muffins into the big leagues. The praise makes it so worthwhile for your ego.
Happy steam oven cooking, see you here again soon.
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Raspberry Lamington Muffins (Steam Oven Method)
- 1/3 cup sunflower oil or rice bran or light olive oil
- 1/3 cup superfine sugar caster sugar
- 3/4 cup plain unsweetened yogurt or sour cream
- 1 egg large (59g)
- 1 tsp baking powder
- ¼ tsp baking soda bicarbonate soda
- 1 pinch salt
- 3/4 cup all purpose flour plain flour
- 3/4 cup whole wheat flour wholemeal flour
- 1 1/2 cups fresh or frozen raspberries if using frozen, like I did, add them straight from the freezer
Make the muffins
- Preheat oven to 350°F/180°C, combination steam setting. If your oven has variable steam/humidity control, use 30% (if not, don't worry! Just set to combi steam at the correct temperature and the oven will figure out the humidity for you). Line a 12-hole muffin pan with cupcake cases (line all 12 holes if you’d like smaller muffins).
- Put the oil, sugar, yoghurt and egg into a bowl and whisk to combine. Add the baking powder, baking soda and salt and whisk again.
- Working quickly, as the baking powder and soda will now be activated, fold through the flours and then the raspberries.
- Divide the mixture evenly into the prepared pan, and bake until the muffins are risen, craggy and golden, about 12 minutes. Remove from oven and allow to cool on a wire rack.
Glaze and top the muffins
- Make the chocolate glaze by mixing the icing sugar, cocoa and oil together in a small bowl with 1-2 tbs warm water, until the mixture is smooth and pourable, about the texture of thick cream. Too thick and it won’t stick to the muffins, too thin and it’ll run off. Put the coconut in another small bowl.
- Take the cooled muffins and one by one, turn them upside down and dip the tops into the chocolate glaze, allowing any excess to drip back into the bowl. Dip them into the coconut so it sticks to the glaze, gently tapping off any excess before turning right side up.
- These are best served the day they’re made, although they’ll keep in an airtight container for a day or so at room temperature.
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And if you’re after more delicious combi steam baking recipes, the Cakes and Baking Index page has plenty. Try the Fudge Brownies with White Chocolate and Pecans, or, for more single serve goodness, the Little Combi Steam Custard Tarts.