i cant bake muffins to save my life

Swan_2

BBC1 11.30 this morning ... Ever Wondered About Food

according to the blurb the presenter is making muffins today, so might be worth a look for anyone interested in the science of muffin making


EDIT ... well, his berry muffins looked lovely, but his technique! :eek: he mixed them in what looked like a Kenwood Chef

Becles

I've got a Susan Reimer book too!

The basic muffin recipe is:

9oz plain flour
3tsp baking powder
½tsp salt
3oz sugar
1 egg
8fl oz milk
3 fl oz corn/veg oil or 3oz melted butter

Preheat oven to 200°C or gas mark 5-6.

Sift together flour, baking powder and salt. Stir in sugar.

In another bowl, beat egg and stir in milk then oil/melted butter.

Pour the liquid into the dry mixture and stir until it is just combined together. (The mixture will be lumpy and be runny like a batter).

Fill the muffin cups and back for 20-25 mins. I've also got mini-muffin tins which take 10-15 mins.

Once you've mastered the basic recipe, you can experiment by adding dried fruit, cocoa powder, spices, choc chips etc.

Gers

Swan wrote:

BBC1 11.30 this morning ... Ever Wondered About Food

according to the blurb the presenter is making muffins today, so might be worth a look for anyone interested in the science of muffin making


EDIT ... well, his berry muffins looked lovely, but his technique! :eek: he mixed them in what looked like a Kenwood Chef

And didn't show the wet and dry bits being mixed together!


I remember a tip about baking muffins - heat the oven hotter than the cooking temperature and when putting the muffins in turn the oven down to the correct temperature immediately. It has made a big difference to the height of my muffins and sod all difference to the taste!

Swan_2

Becles wrote:

I've got a Susan Reimer book too!

yes, Fast & Fantastic, brilliant isn't it?

funnily enough, the aforementioned blurb said 'In the kitchen he makes fast and fabulous berry muffins' which made me think perhaps he'd consulted the book, but after watching him make them I have my doubts

Gers wrote:

And didn't show the wet and dry bits being mixed together!

I remember a tip about baking muffins - heat the oven hotter than the cooking temperature and when putting the muffins in turn the oven down to the correct temperature immediately. It has made a big difference to the height of my muffins and sod all difference to the taste!

I thought that was a bit odd too, because the way it's done is absolutely crucial in getting a good result
all we saw was it already mixed & then getting over-mixed to death!

thanks, I'm going to give that oven heat tip a go next time I make mine

thriftlady_2

Becles wrote:

I've got a Susan Reimer book too!

The basic muffin recipe is:

9oz plain flour
3tsp baking powder
½tsp salt
3oz sugar
1 egg
8fl oz milk
3 fl oz corn/veg oil or 3oz melted butter

I use this recipe too, but because I find it easier to do American recipes with American cup measures I converted it to cups.Might be of help to someone:)

2 cups plain flour
3 tsp baking or 1 tbsp
1/2 tsp salt
1/3 - 1/2 cup sugar
1 egg (or 3-4 tbsp milk)
1 cup milk
1/3 cup oil/melted butter

foreverskint

There is a fab recipe under the indexed collections, titled blueberry muffins and variations. I use this one and can't fault it for ease, speed and a fabulous rise and texture. I have made it with strawberries or blueberries, choccie ones and so on, and everytime it's perfect. By the way it says in the recipe to use a 6 cup tin, but I find the mix makes 12 huge muffins.

nik0510

hi peeps, just to say i have had real trouble making muffins, like stones, just would not rise, got the tightwad gazette and made muffins using her recipe, my word, they are really gorgeous, have made them about 4 times now, with no problems whatsoever, well worth it.

vivaladiva

I have the Susan Reimer book too. Its the only book I've ever had any success with. They use it in my daughters school for Food Tech - we bought it for the endless flavours.

Swan_2

foreverskint wrote:

By the way it says in the recipe to use a 6 cup tin, but I find the mix makes 12 huge muffins.

kind of relevant, but not really ... maybe

I use the Susan Reimer recipes, but where they say a recipe makes 12 muffins, I only fill 10 cases instead & they turn out much better

Penelope_Penguin

Hi, I made muffins for the first time yesterday, using blackberries, as they're so widely available now. Mine were frozen, so I just chucked them into the mix, and while they cooked, they gave out their juice, and looked lovely. I used 120g for 12 muffins, but would use more next time.

Hope this helps someone, Penny. x