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.
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
BETTER-THAN-BASIC MUFFINS
Begin with our basic batter and add your choice of mix-ins from our list of variations below to make blueberry, chocolate chip, bran-raisin, cherry-pecan, or corn muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Yield Makes 12
Number Of Ingredients 10
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).
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- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
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