BASIC CAKE OR MUFFIN MIX - WHEAT AND EGG FREE
I wrote this recipe many years ago as it was quick and anything could be added to vary the flavour, I have now changed it to a Wheat Gluten and Egg Free recipe, as I can no longer eat wheat. The mix freezes well. Either make Muffins or a larger cake in a 1 lb loaf tin. Add chopped apples, sultanas, choolate chips, dried apricots, other soft fruits, chopped nuts, the list is endless!
Provided by Ladyme
Categories Egg Free
Time 40m
Yield 12 muffuns, 12 serving(s)
Number Of Ingredients 8
Steps:
- Rub the dry ingredients in with the butter.
- Add the wet ingredients, adding a little milk at a time to get a soft dropping consistancy.
- Beat the mixture well to combine.
- Add paper liners to the muffin tin and fill with the mixture.
- Sprinkle a little sugar on the tops of the muffins.
- Bake at about 190 degrees Celsius for about 20 - 25 minutes for muffins and about 50 minutes for a loaf tin.
- Makes about 12 muffins.
BASIC MUFFINS
This is a recipe for basic muffins. You can make them as is or add any combination of fruit or even cocoa to make chocolate muffins. You could also just try grating in some orange or lemon zest. The possibilities are endless.
Provided by Sackville
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a small saucepan or in the microwave on low heat.
- Sift, measure and then place the flour in a large bowl.
- Add the baking powder, salt and sugar.
- Beat the egg well in a small bowl.
- Add the milk, vanilla and melted butter and mix thoroughly.
- Put the above wet ingredients into the large bowl of dry ingredients.
- Stir just until the flour mixture is moistened.
- Fill greased muffin tins 1/2 to 2/3 full.
- Bake at 400 F or 200 C for 20-25 minutes.
- The muffins should be golden brown in colour and spring back when touched.
Nutrition Facts : Calories 138.5, Fat 5.2, SaturatedFat 3.1, Cholesterol 28.5, Sodium 237.8, Carbohydrate 19.3, Fiber 0.6, Sugar 2.2, Protein 3.4
WHOLE WHEAT MUFFINS
The muffins you get from this recipe using all-purpose and whole wheat flour are great while still warm from the oven!
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 24.6 g, Cholesterol 16.7 mg, Fat 7.1 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 231.6 mg, Sugar 9.1 g
BASIC MUFFINS
What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, particularly since the ingredients are only lightly mixed, not beaten smooth.
Provided by Marion Cunningham
Categories Bread Milk/Cream Egg Breakfast Brunch Bake Quick & Easy Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each.
- Blueberry Muffins.
- Use 1/2 cup sugar. Reserve 1/4 cup of the flour, sprinkle it over 1 cup blueberries, and stir them into the batter last.
- Pecan Muffins.
- Use 1/4 cup sugar. Add 1/2 cup chopped pecans to the batter. After filling the cups, sprinkle with sugar, cinnamon, and more chopped nuts.
- Whole-Wheat Muffins.
- Use 3/4 cup whole-wheat flour and 1 cup white flour.
- Date or Raisin Muffins.
- Add 1/2 cup chopped pitted dates or 1/3 cup raisins to the batter.
- Bacon Muffins.
- Add 3 strips bacon, fried crisp and crumbled, to the batter.
BEST EVER MUFFINS
Start with this basic recipe, and add one of several different ingredients for a variety of different muffins.
Provided by Lori
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 29.7 g, Cholesterol 17.1 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 233.4 mg, Sugar 13.5 g
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