Muffins muffins muffins

HariboJunkie

thriftlady wrote: »

Mmmm.. nice flavours.
Our fave is coconut, apricot and white chocolate, I also do:
pumpkin
banana and choc chip
raspberry and peach (peach melba)
blackberry and apple
spiced apple
pineapple and coconut
jam
bacon and cheese
pizza

ooh the possibilities are endless

For inspiration for different flavours this book is good. Check out her bread book too

Stop it Thriftlady!! :eek: I am not buying any more cookery books! ***Haribo inserts fingers in ears and sings la la la la la***

stefejb

thriftlady wrote: »

My bathroom scales are covered in dust

quote]

i don't own any at all and only weigh myself once a month when I have to do post at work as there are some in the post room - they are always wrong of course

Thanks Joeyemma - i always forget about muffins and they really are easy to do and yummy. I sometimes put in the gunge left over from juicing in the mix and add a little less liquid

THIRZAH

I use a similar recipe-one of our favourites is chopped dried apricots ( the no-soak kind-and grated orange peel.

Jolaaled

please can anyone tell me...do you have to put the muffin mixture into the deep baking cases...or will ordinary cases do..or maybe even, just a baking tin???

Don't want to have to buy something else if its not absolutely necessary!

thriftlady_2

Jolaaled wrote: »

please can anyone tell me...do you have to put the muffin mixture into the deep baking cases...or will ordinary cases do..or maybe even, just a baking tin???

Don't want to have to buy something else if its not absolutely necessary!

I'm afraid you do need the deep muffin cases and a muffin tin. You could get away with muffin cases in an ordinary bun tin, or grease a muffin tin well and not bother with cases (I often do this- but it means more washing up). They need room to climb

topmum

could anyone tell me how much a 'cup' is please :beer:

thriftlady_2

topmum wrote: »

could anyone tell me how much a 'cup' is please :beer:

A US cup is equivalent to 8 fl oz. Measuring cups are available at any kitchen shop. If you have a large yogurt pot or similar you can make your own. Fill the pot with 8 fl oz of water, draw a line where the water comes and cut round the line. Make a half cup (4 fl oz), quarter cup (2 fl oz) and a third of a cup (2-3 fl oz) measures too.

Penelope_Penguin

thriftlady wrote: »

My bathroom scales are covered in dust

Joeyemma that is the same recipe I use except I use half a cup of sugar...and I don't include the egg...and I use more milk ('cos of the egg not being there)...and I use a third of a cup of oil/butter...and I always do a double batch...but apart from that it is the same recipe

Muffins are really adaptable, I make them every week.

Hi, thriftlady :j Did I read that you sometimes put yogurt into muffins? I have some honey yogurt that no-one likes, and thought I could use it. Do you think that will work?

Penny. x

Penelope_Penguin

HariboJunkie wrote: »

I use the same recipe but with no salt....

The ones I make again and again are....

Christmas pudding.

I don't use salt, either. Recipe for Christmas pudding muffins, please

thriftlady_2

Penelope_Penguin wrote: »

Hi, thriftlady :j Did I read that you sometimes put yogurt into muffins? I have some honey yogurt that no-one likes, and thought I could use it. Do you think that will work?

Penny. x

I'm sure it would Penny.
The recipe is slightly different when you use yogurt. Because of the acidity of the yogurt you need decrease the baking powder and add bicarb. My recipe is adapted from the Susan Reimer book Muffins -Fast and Fabulous.

Oatmeal-Yogurt Muffins (12)

Sift together
1½ cups plain flour
1½ tsp baking powder
½ tsp salt -if you like

Mix in another bowl
1 cup of oats
1 cup of yogurt
1 tsp bicarb

Add to the yogurt-oat mixture
½ cup sugar (or less if you are using sweetened yogurt)
½ cup of milk
1/3 cup veg oil or melted butter

Mix the wet ingredients with the dry.

Add fruit/raisins/choc chips etc

As you can see I don't use an egg, if you do decrease the milk by 3-4 tbsp.