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 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
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
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.
ANY MUFFINS RECIPE
This basic muffin recipe can make hundreds of different types of muffins,just by adding your choice of additions! Easy to memorize, you too can be called "The Muffin Queen" by your friends like I am! Comes from "The Tightwad Gazette."
Provided by Tornado Ali
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400.
- Grease 12 muffin cups, or 24 mini muffin cups.
- Combine dry ingredients, including dry additions (like nuts, chocolate chips, etc -- ) and spices.
- Combine wet ingredients, including wet additions (like banana, berries, pineapple, etc -- ).
- Spoon batter into muffin cups, filling about 2/3 full (perfectly ok if you have leftover batter to fill cups to top.).
- Bake for 18-20 minutes.
- NOTES:.
- To make non-sweet muffins, such as bacon and cheddar, just cut back on the sugar to 1 tablespoon. You can make your own "jiffy" corn muffins by substituting 1/2 cup corn meal for 1/2 cup of the flour, and using 2 tablespoons of sugar. Substitute peanut butter for the oil to give your muffins a peanutty taste (I make Elvis Muffins by using 2 mashed bananas, 1/2 cup chopped peanuts and then peanut butter for the oil.).
- If your additions are very wet (such as crushed pineapple) then use up to 1/2 cup more flour, to equal up to 2 cups total flour.
- Play around with this! It's easy and quick!
Nutrition Facts : Calories 148.8, Fat 5.8, SaturatedFat 1.2, Cholesterol 20.5, Sodium 173.5, Carbohydrate 21.4, Fiber 0.4, Sugar 8.4, Protein 2.8
" ADD IN ANYTHING" MUFFINS!
This is a never-fail muffin recipe, it's a blank canvas for anything you can dream up! I like coconut and canned chopped pineapple that has been well drained! You choose what you want to add in! If you like a sweet muffin add in more sugar.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 400 degrees.
- Set oven rack to second-lowest position.
- Grease 12 regular size muffin tins or line with paper muffin liners.
- In a bowl sift together flour, 1/2 cup plus 2 tablespoons sugar, baking powder, baking soda and salt.
- In another bowl whisk together melted butter with sour cream, egg and vanilla or almond extract.
- Stir in the butter mixture (along with any ingredients you might be adding) into the flour mixture; stir with a wooden spoon JUST until combined.
- Divide the batter between each muffin tin.
- If you want you can sprinkle with a topping.
- Bake for about 20 minutes or until muffins test done.
Nutrition Facts : Calories 209.3, Fat 12, SaturatedFat 7.2, Cholesterol 45.8, Sodium 209.3, Carbohydrate 23.1, Fiber 0.4, Sugar 11.2, Protein 2.6
I WANT S'MORE MUFFINS
The s'more flavors in these fun muffins with marshmallow creme in the middle are sure to bring back fond childhood memories. -Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 muffins.
Number Of Ingredients 14
Steps:
- In a small bowl, cream butter and sugars until light and fluffy. Beat in the egg, then the sour cream and milk. Combine the flour, graham cracker crumbs, salt, baking powder, cinnamon and baking soda; beat into creamed until moistened. Fold in chocolate chips., Coat six muffin cups with cooking spray; fill one-fourth full with batter. Spoon 1 tablespoon marshmallow creme into each muffin cup. Top with remaining batter. , Bake at 400° for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 287 calories, Fat 13g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 279mg sodium, Carbohydrate 39g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
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