Classic Muffins Food

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.

BASIC MUFFINS

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.

CLASSIC MUFFINS

Steps:

• preheat oven to 425f. line muffin tins.
• mix wet and dry ingredients separately, then combine quickly. it's more important this be done quickly and without over-beating than it be perfectly free of lumps.
• add up to 2 1/2 cups of any add-ins you like such as blueberries (may want to increase sugar to 1/3 cup and butter to 4 Tbs), cranberries and orange zest, chunks of ham and cheese, poppy seeds and lemon zest, or whatever else your heart desires.
• divide batter into your muffin tins quickly and bake at 425f for 15-20 min or until they are just kissed golden on top.

CLASSIC BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

CLASSIC CORNBREAD MUFFINS

Steps:

• Preheat oven to 425 degrees.
• Spray muffin tin with nonstick spray or line with paper muffin cups.
• Combine cornmeal, flour, sugar, baking powder and salt.
• Stir well.
• Combine beaten egg, milk and melted butter (if using normal butter add less salt).
• Stir into the dry mixture and combine just until blended.
• Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels.
• Scoop batter into prepared muffin pans.
• Sprinkle cheddar cheese on top of muffins before baking if desired.
• Bake for 20-25 minutes .

CLASSIC BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture.
• Sift together flour, baking soda, baking powder, cinnamon, and salt.
• Stir flour mixture into buttermilk mixture, until just blended.
• Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Cool and enjoy!

CLASSIC WHEAT BRAN MUFFINS

Steps:

• Preheat oven to 350.
• Mix together Rogers Wheat Bran and buttermilk; let stand.
• Combine the vegetable oil, egg, sugar and vanilla and add it to the bran-buttermilk mixture, this is now your first mixture.
• Mix flour, baking powder, baking soda and salt.
• Add to the first mixture, stir until just blended and add the raisins.
• Line muffin tins with baking cup papers and spoon into baking cup papers using all the batter.
• Bake at 350 for 15 to 20 minutes.
• Note: I bake mine for only 15 minutes and find them much moister.