Muffins Basic And Variations Food

BASIC MUFFINS WITH VARIATIONS

Steps:

• Beat egg; add milk, oil and vanilla.
• Stir in dry ingredients.
• Spoon into muffin pan.
• Bake at 375* for 25 minutes.
• Variations: After mixing add the Variation ingredients.
• Mix and match to get your favorite!

BASIC MUFFIN RECIPE WITH VARIATIONS

Steps:

• Preheat oven to 200°C or 180°C fan-forced.
• Sift flour and baking powder into a large bowl. Stir in sugar.
• In a separate jug, mix together egg, oil and milk.
• Add wet ingredients + extra flavours (see below for ideas) to dry ingredients and fold through gently.
• Line muffin tin and spoon mixture evenly into muffin holes.
• Bake for 20 minutes or until a skewer comes out clean.

MUFFINS BASIC AND VARIATIONS

Steps:

• Grease 12 2 1/2-inch muffin cups.
• Heat oven to 400 degrees F.
• Sift Flour, baking powder, sugar and salt into a medium-sized bowl.
• Stir to mix well.
• In a small bowl, beat egg with a fork.
• Add milk and oil.
• Add all at once to dry ingredients.
• Stir mixture only until dry ingredients are moistened.
• Batter will be lumpy.
• Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full.
• Bake 15 to 20 minutes, or until golden brown.
• Remove from pan and serve hot with butter, jam or marmalade.
• VARIATIONS:
• GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid.
• BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk.
• Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour.
• Add 1 cup mashed, peeled banana with the egg, milk and oil.
• BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid.
• ORANGE MUFFINS: Cut 2 peeled navel oranges into sections.
• When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar.
• CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter.
• Serve hot with scrambled eggs and bacon for a special breakfast.
• SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter.
• Drop 1/2 t of your favorite jelly in center of batter.
• Add batter to fill cup 2/3rds full.
• Kids just love these as you will.
• COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing.
• For a snack have coconut muffins, butter and milk.
• CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner.
• Great with a steak and salad.

BASIC MUFFIN RECIPE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
• Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
• Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
• Stir in 100g chocolate chips or dried fruit if using.
• Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
• Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

BUTTERMILK MUFFINS WITH VARIATIONS

Steps:

• Preheat oven to 400*F.
• Prepare muffin cups by spraying with non cooking spray or lining with paper muffin cup liners.
• Mix together all streusel ingredients with a fork to make a crumbly mixture.
• Set aside.
• For the batter, whisk together the oil, brown sugar, zest and egg.
• Stir in the buttermilk and vanilla.
• Stir together 2 1/2 cups flour, salt, baking powder, soda and cinnamon in a bowl.
• Add to the wet ingredients and blend.
• Fold in your desired fruit.
• The use of frozen fruit may help firm up the batter.If the batter seems too loose, add 1/4 cup more flour to make the batter stiffer.
• Fill the muffin cups to the top.
• Sprinkle streusel topping over each muffin evenly.
• Bake for 15 minutes, lower the oven temperature to 350*F and bake for another 12 to 15 minutes or until the muffins spring back when pressed lightly.
• Let cool in pan for 5 minutes before unmolding onto wire racks.
• NOTE: Fruit variations: Here is a list of what you can use in this recipe: Rhubarb, fresh or frozen, diced, Cranberries, frozen, coarsely chopped, Blueberries, frozen or semifrozen, Apples, diced, peeled or not, Bananas, chopped (add a pinch nutmeg), Frozen raspberries, Frozen strawberries, chopped, dried sour cherries, cranberries or raisins, plumped and patted dry, Strawberry and Rhubarb combination, Apple and cranberry combination, Rhubarb and apple combination.

BASIC MUFFINS (WITH VARIATION OPTIONS)

Steps:

• Preheat oven to 400°F Mix milk and egg together well. Mix dry ingredients and cut in butter. Add to milk/egg mixture. Add sugar. Stir until just moistened. Fill greased or paper lined muffin pans 2/3 full.
• Bake for 20 minutes, or until golden brown. Makes 10 muffins.
• You may change the basic muffins by adding one (only one) of the variations to the dry ingredients before adding other basic ingredients. Follow rest of the baking instructions as stated above.
• 1/2 cup chopped walnuts, 1/2 cup raisins, 1/2 cup peeled and cored grated apples, 1 cup blueberries (rinsed well and patted dry, if they are canned or frozen), 1 tbs. grated orange OR lemon peel.

BETTER-THAN-BASIC MUFFINS

Steps:

• Preheat oven to 375 degrees, with rack in lower third. Butter and flour a standard 12-cup muffin pan, tapping out excess. Set aside.
• In a small bowl, whisk together butter, eggs, milk, and vanilla; set aside. In a large bowl, whisk together dry ingredients; make a well in the center. Add egg mixture to well. With a rubber spatula, gently stir ingredients just until batter is moistened (do not overmix; a few lumps are fine). Add mix-ins, if desired.
• Spoon batter into prepared muffin cups, filling each about two-thirds full; sprinkle with sanding sugar, if desired. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Loosen muffins, and tip them on their sides to cool in pan. Serve warm or at room temperature (muffins are best the day they are made).

BEST EVER MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
• Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
• Bake for 25 minutes, or until golden.