Anonymous
Anonymous asked in Food & DrinkCooking & Recipes · 5 years ago

Perfect muffin batch?

Share your suggestions, I'd love to hear em!!!

2 Answers

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  • Camila
    Lv 4
    5 years ago
    Best Answer

    CLASSIC BLUEBERRY MUFFINS

    2 1/2 cups self-raising flour

    1 tablespoon caster sugar

    3/4 cup milk

    1 egg, lightly beaten

    1/2 cup vegetable oil

    3/4 cup brown sugar

    1 teaspoon vanilla extract

    1 cup fresh or frozen blueberries

    Step 1

    Preheat oven to 190°C/170 fan-forced. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases.

    Step 2

    Combine the flour caster sugar and brown sugar in a bowl. Make a well in centre.

    Step 3

    Add milk, egg, oil and vanilla. Mix until just combined. Fold in blueberries.

    Step 4

    Spoon mixture evenly between paper cases. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool.

    WHITE CHOCOLATE AND BLACKBERRY MUFFINS

    2 cups plain flour

    2 teaspoons baking powder

    1/2 cup caster sugar

    125g white choc bits

    2 eggs, lightly beaten

    1 cup buttermilk

    1 teaspoon vanilla extract

    100g butter, melted

    150g punnet blackberries

    Step 1

    Preheat oven to 180°C. Lightly grease a 12 x 1/2-cup capacity muffin pan. Sift flour and baking powder into a large bowl. Add sugar and choc bits. Stir until well combined.

    Step 2

    Whisk eggs, buttermilk, vanilla and butter together in a separate bowl.

    Step 3

    Using a large metal spoon, stir butter mixture into flour mixture until just combined. Gently swirl through berries.

    Step 4

    Spoon mixture into muffin holes. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack. Serve.

    WARM BANANA MUFFINS WITH CUSTARD

    1 1/4 cups self-raising flour, sifted

    1/2 cup brown sugar

    40g butter, melted and cooled

    1 egg

    1/3 cup milk

    2 ripe bananas, mashed

    1 1/2 cups prepared custard

    Step 1

    Preheat oven to 200°C. Grease 4 large muffin pans. Combine flour and sugar in a mixing bowl. Make a well in the centre.

    Step 2

    Using a fork, whisk butter, egg, milk, and bananas together in a jug. Add to flour mixture and fold together until just combined.

    Step 3

    Spoon into prepared pans and bake for 25 minutes or until a skewer inserted into the middle of a muffin comes out clean. Cool in the pans for 5 minutes, then transfer to serving plates.

    Step 4

    Meanwhile, place custard into a saucepan and warm over medium-low heat. Serve with banana muffins.

    RASPBERRY BUTTERMILK MUFFINS

    2 cups self-raising flour

    1 teaspoon ground cinnamon

    1/2 cup caster sugar

    1/3 cup all-bran cereal

    125g light polyunsaturated margarine, melted, cooled

    1 cup buttermilk

    2 eggs, lightly beaten

    1 teaspoon vanilla essence

    3/4 cup frozen raspberries, thawed

    1 tablespoon demerara sugar

    Step 1

    Preheat oven to 200°C/180°C fan-forced. Line a 12-hole,1/3 cup-capacity muffin pan with paper cases.

    Step 2

    Sift flour and cinnamon into a large bowl. Add caster sugar and cereal. Stir to combine. Make a well in the centre.

    Step 3

    Whisk margarine, buttermilk, eggs and vanilla together in a jug. Pour into well. Using a wooden spoon, stir until just combined. Fold through raspberries.

    Step 4

    Spoon mixture into muffin holes. Sprinkle with demerara sugar. Bake for 15 to 20 minutes or until a skewer inserted into the centre of 1 comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.

    ORANGE CARROT AND WALNUT MUFFINS

    2 cups (300g) self-raising flour

    3/4 cup (155g) brown sugar

    1 1/2 cups coarsely grated carrot

    1 cup (100g) coarsely chopped walnuts

    1 tablespoon finely grated orange rind

    1 egg

    1 cup (250ml) buttermilk

    1/2 cup (125ml) vegetable oil

    250g cream cheese

    1 teaspoon finely grated orange rind, extra

    1 tablespoon orange juice

    1/2 cup (80g) icing sugar mixture

    Step 1

    Preheat oven to 200°C. Line twelve 1/3 cup (80ml) capacity muffin pans with paper cases.

    Step 2

    Combine the flour, sugar, carrot, walnuts and orange rind in a large bowl. Combine the egg, buttermilk and oil in a jug and whisk to combine. Add the egg mixture to the flour mixture and gently stir until just combined (do not over-mix).

    Step 3

    Spoon mixture evenly among the prepared pans. Bake in preheated oven for 15 minutes or until cooked through. Remove from oven and set aside to cool.

    Step 4

    Meanwhile, use an electric mixer to beat the cream cheese until light and creamy. Add the extra orange rind, juice and icing sugar and beat until well combined. Spread the cream cheese mixture over the muffins to serve.

    APPLE AND RAISIN MUFFINS

    2 cups (300g) self-raising flour, sifted

    2/3 cup (150g) caster sugar

    1 cup (250ml) buttermilk

    2 eggs, lightly beaten

    1/3 cup (80ml) vegetable oil

    1/2 teaspoon cinnamon

    1 finely chopped pink lady apple, skin on

    1/2 cup (85g) raisins

    Step 1

    Preheat oven to 180°C. Place flour and sugar in a large bowl. In a separate bowl, whisk together buttermilk, eggs, oil and cinnamon. Stir through apple and raisins.

    Step 2

    Pour wet mixture into dry ingredients and stir until just combined. Spoon mixture into a lightly greased 12-hole, 1/2 cup muffin pan, taking care not to overfill. Place in oven and bake for 20 minutes or until golden. Serve warm or cold.

    BLUEBERRY AND COCONUT MUFFINS

    300g (2 cups) self-raising flour

    155g (3/4 cup) caster sugar

    35g (1/3 cup) desiccated coconut

    125g butter, melted

    125ml (1/2 cup) buttermilk

    2 eggs, lightly whisked

    125g punnet blueberries

    Step 1

    Preheat oven to 180°C. Line ten 150ml-capacity muffin pans with paper cases.

    Step 2

    Combine the flour, sugar and coconut in a bowl. Add the butter, buttermilk and egg, and stir until combined. Stir in the blueberries.

    Step 3

    Spoon among the prepared pans. Bake for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 15 minutes to cool slightly before turning onto a wire rack to cool completely.

    PEACH BUTTERMILK MUFFINS

    2 cups rolled oats (see note)

    2 cups buttermilk

    1/2 cup vegetable oil

    4 eggs, lightly beaten

    2 1/4 cups self-raising flour

    2 teaspoons ground cinnamon

    2/3 cup brown sugar

    415g can peach slices in natural juice, drained, diced

    1/2 cup spreadable cream cheese, to serve

    Step 1

    Preheat oven to 180°C. Lightly grease three 6-hole, 1/3-cup capacity muffin pans.

    Step 2

    Place oats, buttermilk, oil and eggs in a large bowl. Stir with a wooden spoon until well combined.

    Step 3

    Sift flour and cinnamon over oat mixture. Add sugar. Stir gently to combine. Fold in peach. Spoon mixture into muffin holes to completely fill (muffins won't rise much, due to the oats).

    Step 4

    Bake muffins for 30 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes. Turn onto a wire rack to cool completely. Serve muffins warm with cream cheese.

    STRAWBERRY MUFFINS

    Light olive oil spray

    225g (1 1/2 cups) self-raising flour

    1/2 cup Splenda sweetener

    1 x 250g punnet strawberries, washed, hulled, coarsely chopped

    200g (3/4 cup) low-fat natural yoghurt

    60ml (1/4 cup) light olive oil

    1 egg, lightly whisked

    Step 1

    Preheat oven to 200°C. Spray ten 80ml (1/3-cup) capacity muffin pans with olive oil spray to lightly grease.

    Step 2

    Sift the flour into a large bowl. Stir in the sweetener and strawberry. Make a well in the centre.

    Step 3

    Combine the yoghurt, oil and egg in a large jug. Pour into the centre of the flour mixture. Stir until just combined.

    Step 4

    Divide the mixture evenly among the prepared pans. Bake for 25 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack to cool.

    BUTTERSCOTCH MUFFINS WITH CARAMEL SAUCE

    2 1/2 (375g) cups self-raising flour

    1 cup tightly packed brown sugar

    1 1/4 cups (310ml) buttermilk

    90g unsalted butter, melted

    1 egg, lightly beaten

    Caramel sauce

    3/4 cup (185g) sugar

    1/4 cup (60ml) warm water

    40g unsalted butter

    1/4 cup tightly packed brown sugar

    1/2 cup (125ml) thickened cream

    Step 1

    Preheat oven to 180°C. Grease a 12 hole (1/2 cup/125ml capacity) muffin pan with cooking spray.

    Step 2

    Sift flour into a large bowl and stir in sugar. Whisk buttermilk, melted butter and egg together. Add to flour, mix until just combined. Do not over-mix.

    Step 3

    Divide mixture evenly between muffin pans until three-quarters full. Bake for 20 minutes or until golden in colour and cooked when tested. Cool for 5 minutes then turn out onto a wire cake rack.

    Step 4

    Meanwhile, place sugar and water in a medium-sized saucepan. Stir over low heat with a wooden spoon until sugar has dissolved. Simmer without stirring until a caramel colour. Remove from heat, add butter and brown sugar. Stir until dissolved. Carefully add cream to pan - take care as the mixture may spit - and stir until smooth. Cool until slightly thickened. Serve warm muffins drizzled with caramel sauce.

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  • 5 years ago

    muffins are very forgiving main thing is not to overmix just turn to wet do not beat or muffins will end up with large holes.

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