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
SUGAR-CRUSTED SULTANA & SPICE OATMEAL MUFFINS
This delicious breakfast muffin is great with a cuppa tea. It has all the taste of guilty cupcakes, but all the health of wholesome muffins. Save this recipe. Husband and Child approved!
Provided by Tiffany Bannworth @MissAnubis
Categories Muffins
Number Of Ingredients 20
Steps:
- Preheat oven to 375F.
- Add all dry ingredients to a mixing bowl and mix well with a fork.
- Add all wet ingredients. Then mix well.
- Use cupcake liners or grease muffin pan. Spoon batter 3/4 full.
- Sprinkle with sugar before placing in oven. Do not stir.
- Bake until a toothpick comes out clean.
APPLE & SULTANA MUFFINS
These fruity muffins make a healthy lunchbox snack, scroll down for two other great lunchtime fillers
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. In a large bowl mix the self-raising flour, baking powder, cinnamon, wholemeal flour and golden caster sugar.
- In another bowl, mix the eggs, semi-skimmed milk and sunflower oil. Pour the wet ingredients into the dry and mix well, then stir in the grated apples and sultanas.
- Divide the mix between 12 muffin cases and bake for 25 mins. Cool on a wire rack, then pack in a container for lunch.
BANANA SULTANA MUFFINS
Make and share this Banana Sultana Muffins recipe from Food.com.
Provided by Angel Villanueva
Categories Quick Breads
Time 35m
Yield 1 batch
Number Of Ingredients 14
Steps:
- Preheat oven to 375F and prepare muffin pans by either lining with cupcake papers or a light spritz with cooking spray.
- Combine raisins and juice, let stand for 5 minutes.
- Add buttermilk, egg whites, oil, and honey; whisk until smooth.
- Sift flour, cornmeal, baking powder, baking soda together; add brown sugar and spices, whisk until mixed.
- Add bananas and toss lightly.
- Combine wet and dry ingredients and stir 'just to mix' (it will be lumpy).
- Pour into prepared muffin tin, bake for 25 minutes (or until done).
Nutrition Facts : Calories 1937.9, Fat 18.7, SaturatedFat 3.2, Cholesterol 4.9, Sodium 2264.9, Carbohydrate 417.6, Fiber 19.1, Sugar 192.8, Protein 40.3
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