How do you make muffins?!
BASIC MUFFIN RECIPE
1 3/4 c. sifted all purpose flour
3 tsp. baking powder
2 tbsp. sugar
1 c. milk
1/2 tsp. salt
3 tbsp. melted shortening
1 egg, well beaten
Preheat oven to 425 degrees. Sift flour, baking powder, sugar and salt; sift into a bowl and make a well in the center. Beat egg until light; add milk and melted shortening. Add egg mixture all at once to flour and stir only until flour is moistened and well combined. Do not attempt to beat until smooth. Remove all batter from mixing spoon and sides of bowl. With a tablespoon, fill the muffin pans half full of batter, dividing the batter evenly so that all the muffins will be the same size. Bake in a hot oven for 20 to 25 minutes. Makes 12 two inch muffins. NOTE: Smaller muffins pans may be used, making from 15 to 20 muffins. To keep muffins or hot breads warm, use a napkin or a hot bread cloth, opened, on a plate and place the muffins on it, bringing the four corners up over the muffins to keep out the cool air.
MUFFIN VARIATIONS:
BUTTERMILK OR SOUR MILK MUFFINS:
Use the basic muffin recipe; substitute 1/2 teaspoon of soda for 2 teaspoon baking powder. Use 1 cup buttermilk or sour milk instead of sweet milk.
Answers: You can add 3/4 cup of fruit and 2 table of sugar
BASIC MUFFIN RECIPE
1 3/4 c. sifted all purpose flour
3 tsp. baking powder
2 tbsp. sugar
1 c. milk
1/2 tsp. salt
3 tbsp. melted shortening
1 egg, well beaten
Preheat oven to 425 degrees. Sift flour, baking powder, sugar and salt; sift into a bowl and make a well in the center. Beat egg until light; add milk and melted shortening. Add egg mixture all at once to flour and stir only until flour is moistened and well combined. Do not attempt to beat until smooth. Remove all batter from mixing spoon and sides of bowl. With a tablespoon, fill the muffin pans half full of batter, dividing the batter evenly so that all the muffins will be the same size. Bake in a hot oven for 20 to 25 minutes. Makes 12 two inch muffins. NOTE: Smaller muffins pans may be used, making from 15 to 20 muffins. To keep muffins or hot breads warm, use a napkin or a hot bread cloth, opened, on a plate and place the muffins on it, bringing the four corners up over the muffins to keep out the cool air.
MUFFIN VARIATIONS:
BUTTERMILK OR SOUR MILK MUFFINS:
Use the basic muffin recipe; substitute 1/2 teaspoon of soda for 2 teaspoon baking powder. Use 1 cup buttermilk or sour milk instead of sweet milk.
What kind? If you can't bake or have troubles they have some good muffin mixes at the grocery store.
One secret about muffins is not to mix the batter too much.
Strawberry and Cream Muffins get all this>>>>> you will need
2 Eggs
1 tsp Vanilla Extract
280 ml (1 pint) single cream
200g Sugar ,,,, Preheat the oven to 200°C (gas mk 6, 400°F). Place the eggs, vanilla extract, sugar and cream in a large mixing bowl and beat together until sugar is dissolved.
400g Flour (plain)
3 teaspoons Baking Powder
1/2 teaspoon Salt
In another bowl place the flour, salt and baking powder and mix thoroughly.
200g Fresh Strawberries
Chop the strawberries into small pieces, and stir into the flour. Pour in the liquid, and mix together until just blended.
Line a muffin tray with paper muffin cases, and then fill each case to just below the top with the muffin mixture. Bake the muffins for 20-25 minutes. They are cooked when a skewer inserted into one and then removed comes out clean.
This recipe makes approximately 12 muffins or 6 massive ones. ;O)
PUMPKIN MUFFINS
3 1/3 c. flour
2 tsp. baking soda
3 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground ginger
Mix dry ingredients and add:
1 c. oil
4 eggs
2/3 c. water
2 c. pumpkin
Preheat oven to 350F degrees.
Prepare muffin tins by greasing with vegetable oil or butter and sprinkling lightly with flour. Shake out excess.
Fill muffin tins three-quarters full and bake at 350 degrees for 20-30 minutes or until toothpick inserted in center comes out clean.
Frost with Orange Icing or Cream Cheese Frosting.
Go buy the box from the store
grab a cook book and start baking.
Key to muffins DO NOT EVERMIX. If the batter is overmixed, you muffins will be dry and hard.
Muffins
Prep: 10 minutes
Bake: 18 minutes
Ingredients
1-3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
3/4 cup milk
1/4 cup cooking oil
1 recipe Streusel Topping (optional for plain and sweet variations)
Directions
1. Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
2. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
3. Spoon batter into prepared muffin cups, filling each 2/3 full. If desired, sprinkle Streusel Topping over muffin batter in cups. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
4. Makes 12 muffins
5. Poppy Seed Muffins: Prepare as above, except increase sugar to 1/2 cup and add 1 tablespoon poppy seeds to flour mixture.
6. Cheese Muffins: Prepare as above, except stir 1/2 cup shredded cheddar cheese or Monterey Jack cheese into flour mixture.
7. Streusel Topping: In a small bowl stir together 3 tablespoons all-purpose flour, 3 tablespoons packed brown sugar, and 1/4 teaspoon ground cinnamon. Cut in 2 tablespoons butter until the mixture resembles coarse crumbs. Stir in 2 tablespoons chopped pecans or walnuts.
8. Blueberry Muffins: Prepare as above, except fold 3/4 cup fresh or frozen blueberries and, if desired, 1 teaspoon finely shredded lemon peel into batter.
9. Banana Muffins: Prepare as above, greasing muffin cups (do not use paper bake cups). Reduce milk to 1/2 cup. Stir 3/4 cup mashed banana and 1/2 cup chopped nuts into flour mixture along with the egg mixture.
10. Cranberry Muffins: Prepare as above, except combine 1 cup coarsely chopped cranberries and 2 tablespoons additional sugar; fold into batter.
Oatmeal Muffins: Prepare as above, except reduce flour to 1-1/3 cups and add 3/4 cup rolled oats to flour mixture.
Apple Muffins 2oz plus 1 tablespoonbutter,melted.
8oz-plain flour1/2 teaspoon salt. 2 teaspoons baking powder .2oz sugar.1/2 teaspoon ground cinnamon.1/4 teaspoon of mixed spice or ground allspice 2 eggs lightly beaten 5fl.oz butter milk or single cream 1 tablespoon lemon juice 2 medium-size eating apples peeled cored and grated.
preheat oven to very hot 450 f gas mark 8,230 c with a teaspoon of butter generouslly grease 12 muffin pan and set aside or use muffin cake cases
sift the flour,salt, baking powder sugar cinnamon nutmeg and mixed spice or allspice into a large mixing bowl. set aside
in a medium-size mixing bowl, beat eggs with a whisk untill they are pale in colour add remaining butter.the buttermilk or cream and lemon juice to the eggs and stir well.stir the egg mixture into the flour mixture as quickly as possible do not over mix the mixture should just be combined fold in the grated apples spoon the mixture into the prepared muffin pan or cases place in center of oven for 15 to 20 minutesor untill a skewer inserted into the center of them comes out clean clean remove from oven cool in the pan for about 4 minutes.and turn out on a plate.if you are serving them warm nice warm with added custard or jam or cream have fun