Very few afternoons in my childhood were not complete without a glass of cold, icy milo. As soon as the school bags were dumped into our rooms but before the sticky sweaty uniforms were removed you could be assured that a tin of milo was being popped and spoonfuls of milo were being dumped into a cup (and a fair amount being spilled on the kitchen bench)
The etiquette of how one prepares and drinks a milo is as varied and unique as the individual who drinks it.
- There are those who take 1 teaspoon or 2 (or me 3 tablespoons)
- There are those who like to stir the milo into the milk
- There are those who like it floating dry on top
- This who drink it all in one big gulp
- Those who drink it with a spoon.
- Those who like it in hot milk
- Those who like it in hot water
- Those who love it on ice cream
- or even those who like to eat it out the tin (a word of warning though, do not inhale as you take on this method otherwise you may suffer from milobronchitis – learnt from experience!)
I suspect not much has changed in the past 20 – 30 years and i know many kids still enjoy this afternoon pick me up.
Milo is a staple in many Australian pantries and has been so since the 1930’s. It was first launched at the 1934 Sydney Royal Easter Show as a nutrient rich tonic during the depression. This malted chocolate drink was a hit and to this day is still manufactured in rural New South Wales and marketed around the world.
Enough of the history lesson though.
Here is my latest version to get a milo hit in the afternoon
I promised this recipe a while ago but my first few attempts were a little doughy so i have played around with the recipe and have finely come up with this one. I thank my family and friends for eating the glut of milo muffins that have been churning out of my kitchen.
As with all muffin recipes, you need to mix your dry ingredients together in one bowl, and you wet in the other before combining the two and letting the magic happen.
In the ‘dry’ bowl. Sift the flour, baking powder and bicarb soda. Add the all important milo and sugar.
Prepare the ‘wet’ ingredients by mixing the buttermilk, eggs and melted butter together
Combine the wet and dry ingredients together. The really important thing here is to NOT over mix the mixture
Gently and minimally does it. It does not matter if you still have small lumps of unmixed flour in it. It will result in a lighter, moist muffin. Over mixing produces tough, doughy muffins.
Into patty cases they go…and it was only appropriate that the patty cases were the iconic ‘milo green’ colour that has always graced the milo tins.
One of the nice things i love about milo is the ‘crunch’ it has. I deliberated and experimented how to get this into the muffin.
I deliberated on adding chocolate chips (but then this is not milo – still would be yum though) and tried sprinkling the tops of the muffins with milo (but this lost its crunch once cooked).
But the most successful attempt i had used a milo and crushed cornflake mix to sprinkle on the top. Not essential and if you did not have time or the cornflakes in the pantry don’t worry to much about it. But if you have got them, just crush up a 1/4 cups of cornflakes and add 1/4 cup of extra milo and sprinkle over the top of the uncooked muffins
Now whether you decide to add crunch on the top or not, it IS mandatory to lick the bowl.
Into the oven they go for 25 – 30 minutes before diving into another version of an afternoon milo treat.
1 3/4 cup (260g) plain flour
1 tsp baking powder
1 tsp bicarbonate soda
1/2 cup brown sugar
1 cup (120g) Milo
100g melted butter
1 cup buttermilk
1/4 cup crushed cornflakes and 1/4 extra milo for crunchy topping
Pre-heat the oven to 190 degree celsius. Line 12 hole muffin tin with patty cases.
Sift flour, baking powder and bicarb soda together. Add brown sugar and milo and mix together well.
Combine the buttermilk, eggs and melted butter. Mix well.
Combine the wet and dry ingredients and stir with a wooden spoon until just combined. Do not overmix. It does not matter if there are small lumps of unmixed flour.
Spoon into patty cases.
Combine crushed cornflakes and extra milo and sprinkle over muffins.
Bake in oven for 25 – 30 minutes.
(makes 12 large muffins)