Basicmuffins Recipes

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.

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).

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.

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!".

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.

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.

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!

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.