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Muffins muffins muffins
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Muffins do have a different texture to cakes, more waxy looking outside and dough inside. It's normally because you use an oil in the recipe.
Also they are better the day after cooking as the soften up and improve in flavour. Especially Banana ones :drool:£2 Coins Savings Club 2012 is £4
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NPFM 210 -
OK - here's the recipe I used ...
150g plain flour
1 1/2 tsp baking powder
pinch of salt
70g caster sugar
115g chopped nuts
2 large ripe bananas
5 tbsp milk
2 tbsp melted butter
1 large egg beaten
1/2 tsp vanilla essence
Basically just mix wet & dry seperately & then mix together. I deviated slightly - added less nuts as didn't have enough, used anchor spreadable instead of 'proper butter', used vanilla extract instead of essence & have just realised was a medium not large egg.
Too much deviation??!:rotfl:0 -
It might just be me, but there really doesn't seem to be a lot of flour in that recipe in proportion with the other ingredients. I wonder if that had anything to do with the texture. Was the batter very heavy or thick? How many muffins did it make?
As an example, this is the banana muffin recipe I use (I throw in chocolate or nuts too depending on what I have to use up). There's over twice as much flour as there is in your recipe, and this makes 12 muffins.0 -
angeltreats wrote: »It might just be me, but there really doesn't seem to be a lot of flour in that recipe in proportion with the other ingredients. I wonder if that had anything to do with the texture. Was the batter very heavy or thick? How many muffins did it make?
As an example, this is the banana muffin recipe I use (I throw in chocolate or nuts too depending on what I have to use up). There's over twice as much flour as there is in your recipe, and this makes 12 muffins.
Might pinch your recipe for next time - thanks! (I always have bananas past their best as DS won't go near them if they look bruised!)
My mixture made 8 muffins & the batter seemed quite loose to me0 -
Hi Kmeast:hello:
Hopefully you were able to make good use of your muffins. I've merged yours into the main muffin thread so it will help others in future
thanks:)
ZipA little nonsense now and then is relished by the wisest men :cool:
Norn Iron club member #3800 -
After previous disaster with my muffins I had a second attempt with a new recipe http://allrecipes.co.uk/recipe/4493/cinnamon-topped-blueberry-muffins.aspx and they are amazing!! Thought I might not bother with the topping, but so glad I did - it made all the difference. Highly recommended!!
I guess blueberrys are not very MS as are expensive - but I picked up some reduced ones whilst doing my shopping as DS likes them lots!0 -
for sb44 & rosie383
first a few muffin-making tips
whatever you do, don't over mix the wet & dry ingredients
don't over cook them, or they'll be less moist
fill the cases quite generously, if that means you only get 10 or 11 nice big ones, that's better than 12 mean-looking ones
Triple Choc Chunk Muffins (adapted from a Susan Reimer recipe)
9oz/250g plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
4 Tablespoons unsweetened cocoa powder (not drinking chocolate)
5 oz/140g white sugar
1 egg
8 fluid oz/240ml milk
3 fluid oz/90 ml cooking oil
1 teaspoon vanilla essence
2-4 oz/60-120g chocolate, chopped into chunks, I like to use half white half plain
1) preheat you oven to 190-200, put muffin cases in your tin ready for the mixture
2) in a jug or bowl, beat the egg then stir in the milk oil & vanilla essence
3) in a large bowl, sift together all dry ingredients except sugar, stir in the sugar, then the chocolate (include any small scraps)
4) pour the contents of the jug into the flour mixture, stir gently with a metal spoon until just mixed & no more
all the dry flour should be gone, but lumps are fine
5) fill the cases about 3/4 full, bake for 20-25 minutes, until the tops spring back when you touch them
start testing after 20 minutes to make sure they don't get overdone0 -
for sb44 & rosie383
first a few muffin-making tips
whatever you do, don't over mix the wet & dry ingredients
don't over cook them, or they'll be less moist
fill the cases quite generously, if that means you only get 10 or 11 nice big ones, that's better than 12 mean-looking ones
Triple Choc Chunk Muffins (adapted from a Susan Reimer recipe)
9oz/250g plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
4 Tablespoons unsweetened cocoa powder (not drinking chocolate)
5 oz/140g white sugar
1 egg
8 fluid oz/240ml milk
3 fluid oz/90 ml cooking oil
1 teaspoon vanilla essence
2-4 oz/60-120g chocolate, chopped into chunks, I like to use half white half plain
1) preheat you oven to 190-200, put muffin cases in your tin ready for the mixture
2) in a jug or bowl, beat the egg then stir in the milk oil & vanilla essence
3) in a large bowl, sift together all dry ingredients except sugar, stir in the sugar, then the chocolate (include any small scraps)
4) pour the contents of the jug into the flour mixture, stir gently with a metal spoon until just mixed & no more
all the dry flour should be gone, but lumps are fine
5) fill the cases about 3/4 full, bake for 20-25 minutes, until the tops spring back when you touch them
start testing after 20 minutes to make sure they don't get overdone
Thanks Swan, off to check the cupboards for the ingredients.
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Just found a YouTube vid for banana and choc chip muffins which seems easy enough to make.
The woman making them seems to buy a bit bangy bangy though! (I mean by the way she is chucking things about etc).0 -
they really are very easy to make, once you've got the technique it's so simpleJust found a YouTube vid for banana and choc chip muffins which seems easy enough to make.
The woman making them seems to buy a bit bangy bangy though! (I mean by the way she is chucking things about etc).
I was a bit alarmed by Titli taking an electric mixer to hers!
it'd be interesting to fill say 8 or 9 cases with the lightly mixed batter, then thoroughly mix what's left in the bowl for the other 2 or 3 & compare how they turn out :think:0
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