Muffins...help!

shoe1206

This is the recipe I use

280g (10oz) plain flour
15 ml (3tsp) baking powder
1/2 tsp salt
140g (5 oz) sugar
1 egg
240 ml 8fl oz milk
90ml (3fl oz) vegetable oil
140g (5 oz) blueberries (can also use, rasberries, blackberries, strawberries, redcurrants, cherries etc. fresh or fozen - do not thaw frozen).

Makes 10 - 12

mix wet into dry and stir till just combined. then fold in berries gently.

Bake for 20 - 25 mins (frozen fruit takes an extra 5 mins)
200 C / 400F / gas 6

thriftlady_2

More baking powder I use 3 tsp (1 tbsp) to about 9oz flour.

But, also bear in mind that shop muffins aint natural:D They have loads of extra ingredients to make them that big.

kippers

The secret of muffins is to only mix until the flour has only just dissapeared. It should be lumpy still before you put in muffin cases. This way it should rise.

lightisfading

I use

145g Sugar (usually a little less)
250g Self Raising Flour
1tsp Bicarbonate of Soda
85g Butter, melted
2 large eggs
200ml milk
+ whatever 'filling' you want.

200*C, 18-20min

And have never had any problems despite my ineptitude in the kitchen As has been said you have to just *lightly* stir it though and dollop it in, lumps and all!

Fruball

Hello

I have started doing mostly all my own baking and every time I make muffins (the cupcake variety) they have flat tops on them. Not sure why ? They do rise and are tasty.

Once, when my son miscalculated the amount of oil and milk (added too much) they came out beautifully risen and looked amazing - tasted like !!!!!! though !!!

So, anybody know why this might be, or do you have a really good muffin recipe I can try. I only have tried this one.

Cheers :beer:

poodlehorse

Here are the two recipes I use most often. They are both really scrummy. I have had the odd flat-top too and I don't know what I do different but on the whole they come out great especially the mincemeat ones. They are quite sweet though so I think I am going to start reducing the amount of sugar in them a bit. I have just used up the last of the ones in the freezer and I still have enough mincemeat left to make another batch. My DS loves these for brekkie on a weekend.


Spiced Carrot Muffins - Martha Stewart

Mincemeat Muffins Recipe #149163

Claudie

http://allrecipes.com/Recipe/Banana-Muffins-II/Detail.aspx

This is one of my faves.

And here is some of the science - I would guess if they are flat it may have something to do with when the ingredients are added and mixed together but I am not sure, that's an unedcuated guess!

http://busycooks.about.com/od/howtobake/a/muffinscience.htm

Tartan_Mum

Morning, well I'm definitely of the "Can't cook" variety and this is the recipe I've used to make chocolate muffins recently and I thought they were pretty good:

9oz/250g plain flour
1 teasp baking powder
1/2 teasp bicarb of soda
1/2 teasp salt
4 tablesp cocoa powder
5oz/140g sugar
1 egg
8 fl oz/240ml milk
3 fl oz/90ml corn oil or 3 oz/85g melted butter/marg
1 teasp vanilla essence

1. prepare muffin tins. preheat oven to 190-200, gas 5-6
2. sift together flour, baking powder, bicarb of soda, salt and cocoa powder. Stir in the sugar.
3. in another bowl/jug, beat egg and stir in milk, oil/butter and vanilla.
4. pour the wet mixture into the dry and stir until just combined. Stirring should take about 20-30 seconds. Batter will be lumpy but no dry flour should be visible. do not overstir.
5. spoon immediately into muffin tins. sprinkle tops with choc drops if desired. makes about 10-12 muffins. bake for 20-25 mins.


I usually add in some choc chips between 4 and 5 to make them double chocolate. Yum. It makes 12 muffins easily and I've found that 190 was enough for me for just over 20 mins.

I've also made banana with choc chips and these went down a storm. But double choc was the favourite.

Believe me when I say that I'm no cook/baker but I've been pleasantly surprised with my muffins.

TM x

thriftlady_2

Homemade muffins don't rise to the heights of shop bought or coffee shop muffins -I think they put lots of extra raising agent in those. They should be nicely domed though. Remember not to overbeat the mixture, just stir enough for the dry ingredients to disappear.

boo81

Hi

Just made muffins, not sure what is wrong but they have flat tops rather than nicely domes ones. It wont mean they havent cooked properly will it?