BASIC MUFFINS: SIMPLE AND EASY
Steps:
- Thoroughly grease and flour a 12-cup muffin pan (or use paper muffin liners).
- Ensure that the melted butter is warm, but not hot. Pour a tiny bit of the butter into the egg-vanilla-milk mixture and stir it in. Repeat a few more times, adding a slightly larger amount of the liquid butter each time until it's all incorporated.
- Let the batter rest for 10 to 15 minutes, to allow the glutens in the flour to relax, and some of those pockets of dry flour to dissolve.
- Serve and enjoy.
Nutrition Facts : Calories 162 kcal, Carbohydrate 26 g, Cholesterol 28 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 256 mg, Sugar 9 g, Fat 5 g, ServingSize 1 dozen, UnsaturatedFat 0 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.
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
BASIC SWEET MUFFINS
Make and share this Basic Sweet Muffins recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Stir together first 4 ingredients in a large bowl; make a well in center of mixture.
- Stir together egg, milk, and oil until blended. Add to dry ingredients, stirring just until moistened. Spoon batter into lightly greased muffin pans, filling two-thirds full.
- Bake at 400° for 18 to 20 minutes. Remove from pans immediately.
BASIC MUFFIN RECIPE
This is, as the title says a basic muffin recipe. You can add ¾ cup of your fruit of choice, blueberries, raspberries, peaches....... If using frozen fruit, do not thaw. You can also have them plain.
Provided by queenbeatrice
Categories Dessert
Time 30m
Yield 10 muffins, 10 serving(s)
Number Of Ingredients 7
Steps:
- Sift together dry ingredients.
- Make a well in the centre.
- Combine the wet ingredients then mix with dry ingredients.
- Stir only until combined.
- If using fruit, add to batter.
- Fill paper-lined muffin cups 2/3 full.
- Bake in preheated 400 degree Fahrenheit oven for 20 to 25 minute, or until toothpick inserted in centre comes out clean.
Nutrition Facts : Calories 172.6, Fat 7.1, SaturatedFat 1.5, Cholesterol 22, Sodium 281.1, Carbohydrate 23.2, Fiber 0.7, Sugar 2.6, Protein 4
EASY PLAIN BASIC MUFFINS
The key to making great muffins is not overmixing the batter. Once the liquid ingredients are added to the dry, mix the batter by hand just until the flour is moistened, for no more than about ten seconds. Too much mixing can cause the muffins to be dry, tough or misshapen. And if you want to spruce your muffins up a little bit, here's a recipe for a cinnamon streusel topping you can mix up in just a few seconds.
Provided by CHEF GRPA
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Combine the flour, baking powder and salt.
- Unwrap the butter and heat it in the microwave, in a microwave-safe bowl, for about a minute, until it's thoroughly melted. Set it aside at room temperature to cool, but don't let it solidify again.
- Beat the eggs in a separate bowl and then add the sugar, milk and vanilla to the eggs.
- Thoroughly grease and flour a muffin pan (or use paper muffin liners).
- Pour a tiny bit of the melted butter into the egg-vanilla-milk mixture and stir it inches Repeat 3-4 more times, adding a slightly larger amount of the liquid butter each time until it is all incorporated.
- IMPORTANT: Don't add hot melted butter to the egg mixture as the heat from the butter would cook the egg, and that's not what you want to do!
- Add the liquid ingredients to the dry ones and mix no more than ten seconds. The batter should be visibly lumpy, and you may see pockets of dry flour. That's OK! It's extremely important not to overmix the batter, or the resulting muffins will be too hard.
- Gently pour the batter into the prepared muffin pan and bake immediately.
- My TIP's: The dry and wet ingredients, respectively, can be mixed in advance, but as soon as the wet and dry ingredients have been combined with each other, the liquid will activate the baking powder and the batter must be baked right away.
- Bake 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Note: The muffin was extremly thick and too sweet for me and my friends (15/16 year olds) The first time I made it it was too sweet and too thick. The second time I made them today, and I added 1/10 less sugar and 1/10 more milk and mixed much less. I also added a little splash more of vanilla. Some added apple chunks and 1 tablespoons cinnamon and they were delicious!
- Streusel Topping.
- Prep Time:5 minutes Total Time:5 minutes.
- Ingredients:.
- ½ cup all-purpose flour.
- ¼ cup brown sugar, packed.
- ½ stick unsalted butter.
- ½ tsp ground cinnamon.
- Preparation:.
- Combine all the ingredients in a food processor and pulse until crumbly. Alternately, you can mash the ingredients together in a bowl using a fork, or just smoosh everything together with your fingers.
- "FABULOUS TOPPER FOR ANY MUFFIN-I love it on banana, apple, lemon -- possiblities are endless. Enjoy!".
Nutrition Facts : Calories 195.8, Fat 8.9, SaturatedFat 5.4, Cholesterol 37.9, Sodium 270.3, Carbohydrate 25.6, Fiber 0.6, Sugar 9.5, Protein 3.4
BASIC MUFFINS WITH VARIATIONS
Make and share this Basic Muffins With Variations recipe from Food.com.
Provided by MizzNezz
Categories Quick Breads
Time 35m
Yield 1 dozen
Number Of Ingredients 14
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!
Nutrition Facts : Calories 1717.7, Fat 65.6, SaturatedFat 11.7, Cholesterol 203.1, Sodium 2024.8, Carbohydrate 251.8, Fiber 5.1, Sugar 101, Protein 29.7
BASIC MUFFINS (WITH VARIATION OPTIONS)
This is a basic muffin recipe that you can either leave plain or add other favorite ingredients to make them special. They are very easy and fast to make. It is great when you want to make a ton of muffins but want each batch to have a different flavor. I got this recipe from a very old cook book of my moms. she always baked from it and every recipe from it is absolutely yummy. Its called "Quick Breads"
Provided by CherryT
Categories Quick Breads
Time 30m
Yield 10 muffins
Number Of Ingredients 7
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.
MUFFINS BASIC AND VARIATIONS
Make and share this Muffins Basic and Variations recipe from Food.com.
Provided by _Pixie_
Categories Quick Breads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 551.5, Fat 31.3, SaturatedFat 5.4, Cholesterol 55, Sodium 902.6, Carbohydrate 57.8, Fiber 1.7, Sugar 6.5, Protein 10
BASIC MUFFIN RECIPE
Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts
Provided by Good Food team
Categories Afternoon tea, Dessert, Snack, Treat
Time 45m
Yield Makes 20
Number Of Ingredients 7
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.
Nutrition Facts : Calories 205 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
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