I need a muffin cake mixture that is fool proof?!
Answers: Does anyone know of a muffin cake mixture that tastes divine and doesnt collapse like mine,i have tried many but havent found the right one yet,i am talking about the muffin cup cakes not the large muffin,any recipes would be of help.
Try the following
Blueberry and Pecan American Muffins
4 oz (110 g) small blueberries
2 oz (50 g) pecan nuts, finely chopped
5 oz (150 g) plain flour
? level tablespoon baking powder
? level teaspoon salt
1 large egg
1? oz (40 g) caster sugar
4 fl oz (110 ml) milk
2 oz (50 g) butter, melted and cooled slightly
? teaspoon pure vanilla extract
For the topping:
2 oz (50 g) pecan nuts, finely chopped
10 demerara sugar cubes, crushed
Pre-heat the oven to gas mark 6, 400°F (200°C).
You will also need 2 mini-muffin trays, each cup measuring about 1? x ? inches (45 x 5 mm), or standard English muffin tins. The muffins can be baked with or without cake papers, which simply help to keep them fresh.
Start off by sifting the flour, baking powder and salt into a large bowl. Then, in a separate bowl, mix together the egg, sugar, milk, melted butter and vanilla extract. Now return the dry ingredients to the sieve and sift them straight on to the egg mixture (this double sifting is essential because there won't be much mixing going on). What you need to do now is take a large spoon and fold the dry ingredients into the wet ones – quickly, in about 15 seconds. Don't be tempted to beat or stir, and don't be alarmed by the rather unattractive, uneven appearance of the mixture: this, in fact, is what will ensure that the muffins stay light.
Now fold the blueberries and pecan nuts into the mixture, again with a minimum of stirring: just a quick folding in. Spoon in just enough mixture to fill each muffin cup (if you're not using papers, grease the tins well), then top with chopped pecans and crushed sugar. Bake on a high shelf of the oven for 20 minutes for minis or 30 minutes for the larger ones or until well risen and brown. Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack (if they are in paper cases remove them from the tins straightaway).
Blueberry muffins
200g/7?oz self-raising flour
1 tsp baking powder
85g/3oz caster sugar
1 lemon, zest only
1 free-range egg
100ml/3?fl oz milk
50g/1?oz blueberries
To serve
drizzle honey
icing sugar
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place all the ingredients in a bowl and combine together gently.
3. Divide the mixture between the indents in a non-stick muffin tray. Bake in the oven for 15 minutes or until risen and golden.
4. Remove from the tin and place on a wire rack to cool slightly.
5. Serve warm with a dusting of icing sugar and drizzle of honey.
Banana muffins
75g/3oz melted butter
250g/9oz self-raising flour
1 tsp baking powder
? tsp bicarbonate of soda
pinch of salt
? tsp ground cinnamon
? tsp ground nutmeg
115g/4oz caster sugar
1 tsp vanilla extract
2 large, ripe bananas
2 medium eggs
125ml/4fl oz milk
10 walnut kernels (optional)
To serve
2 bananas, sliced
50g/2oz walnut kernels
2 tbsp crème fra?che or yoghurt
2 tbsp runny honey
Method
1. Heat the oven to 190C/375F/Gas 5. Melt the butter and allow to cool. Mash the bananas well. Sift flour, baking powder, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir through.
2. With a fork, beat together the eggs, vanilla extract, melted butter and milk in a second bowl. Add the mashed banana and stir through.
3. Make a well in the centre of the dry ingredients and add the egg mixture, stirring roughly with a fork (don't over mix) until it is a lumpy paste.
4. Set paper cases into the moulds, or grease the moulds well with a little extra oil or butter and spoon in the mixture until almost full. Top each one with a walnut kernel if you like.
5. Bake for 20 to 25 minutes or until the muffins come away from the side of the pan when touched. Rest the muffin tray on a wire rack for five minutes then remove the muffins and leave on the rack for another five minutes before serving.
6. Serve the muffins with sliced banana and a dollop of creme fraiche, scattered with walnuts and drizzled with honey (or with Caramel yoghurt).
do what i do go to asda,morrisons etc they taste great
White Chocolate Filled Chocolate Cupcakes Recipe courtesy Emeril Lagasse, 2004
Show: Emeril Live
Episode: Our Favorite Sweets
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup sifted cocoa powder (for chocolate cupcakes)
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, cracked into a small cup or saucer
1 stick unsalted butter, softened
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup hot water
White Chocolate Filling, recipe follows
16 maraschino cherries, garnish
Preheat the oven to 350 degrees F. Lightly butter 1 (12-cup) muffin tin.
In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Add the remaining ingredients, adding the hot water last. Beat with an electric mixer until smooth. Divide the batter evenly among the greased muffin tin wells. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.
Cool to room temperature in the tins. Run a thin, sharp knife around the sides of the muffin cups to loosen the cupcakes, and carefully lift out. Place the cupcakes on a work surface.
Transfer the white chocolate filling to a pastry bag fitted with a small tip. With a small paring knife, cut a small plug from the top of each cupcake, reserving the plug, and scoop out a hole in the center of each cupcake to hold the filling. Place the tip in the cupcake and pipe in the filling to fill the hole. Replace the plug and place the cupcake upright. Pipe a small amount of filling on top to hide the plug and top with a cherry.
Arrange the cupcakes on a platter and serve.
White Chocolate Filling:
4 ounces white chocolate, chopped
1/4 cup milk
4 ounces cream cheese
1/4 teaspoon pure vanilla extract
In the top of a double boiler, combine the white chocolate and milk. Bring to a simmer and cook, stirring, until the chocolate is melted. Let cool to room temperature.
In a bowl, beat the cream cheese, and vanilla. Gradually add the cooled chocolate and beat until smooth. Chill in the refrigerator for 2 hours before filling cupcakes. Use to fill the chocolate cupcakes as directed.
We had a good one in food class, last semester.
It pretty much is double baking soda and half baking powder that does it =]
Make sure you use unsalted butter!
Easy Smeezy Apple Muffins
INGREDIENTS:
2 large eggs
1 cup sour cream
21 ounce can apple pie filling*
18 ounce yellow, white, lemon or spice cake mix*
Optional: Freshly ground cinnamon
PREPARATION:
Preheat oven to 350 degrees F. Grease or paper-line 18** muffin cups. Combine eggs, sour cream and apple pie filling. Add cake mix, but don't over mix. Place batter in muffin cups***. Sprinkle tops with optional cinnamin.
Bake for 25 to 30 minutes. Cool in pan for 10 minutes before removing. Serve warm with real butter.
*Flavor variations are only limited by your imagination and what's in the grocery store.
**I made 12 large muffins and one small loaf pan. It all baked at the same time.
***Be sure that there is at least one apple slice in every cup.
****Final note: As there is no added fat, the muffins are a bit sticky, but they still taste wonderful.
Banana Bread/Muffins
3 or 4 ripe bananas
1/3 C. melted butter
1 C. sugar
Raisins and/or nuts (optional)
1 egg beaten
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. baking soda
Pinch of salt
1 1/2 C. flour
Directions
In a large bowl, smash bananas. Mix all the ingredients in, adding the flour last. Mix together with a fork. Pour mixture into a greased 4x8 loaf pan (muffin pan will do as well). Cook at 350 degrees for 45 minutes or until desired color.
THESE ARE DIVINE!!!!
Raspberry and White Chocolate Muffins
Ingredients
2 cups plain (all-purpose) flour ?2 teaspoons baking powder?3/4 cup caster (superfine) sugar?1 cup sour cream?2 eggs?1/3 cup (2 1/2 fl oz) vegetable oil?3/4 cup chopped white chocolate?1 1/4 cups fresh or frozen raspberries
method:
Preheat the oven to 180°C (350°F). Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.
Place the sour cream, eggs and oil in a bowl and whisk until smooth. Stir the sour cream mixture through the flour and sugar mixture until just combined.
Sprinkle over the raspberries and chocolate and stir once. Spoon the mixture into 12 x 1/2 cup (4 fl oz) capacity nonstick muffin tins until two-thirds full. Bake for 12 minutes or until cooked when tested with a skewer. Makes 12.
For tender muffins that rise well, stir the mixture evenly and only until just combined. Do not overwork the mixture.
To make larger muffins, use 6 x 1 cup (8 fl oz) capacity muffin tins and bake them for 35 minutes.