Muffins muffins muffins

jinny

EssexHebridean wrote: »

I suspect there may have been air bubbles in the mixture - that would explain why not all of them are effected.

Coincidentally I'm just making some myself - well, the second batch are in the oven taking 5 minutes longer to cook than they ought to, as always! One batch of cranberry & mixed peel, one batch of chocolate chip made with bashed up choccy buttons - to take into work tomorrow.

Using choccy buttons instead of expensive chocolate chips brilliant tip thanks:j

Taffyscot

Thanks for the link to this file will use it. Taffy

Taffyscot

Glitzkiss wrote: »

Sorry to pull up an old thread - I found it when I put bran muffins into the search function.

I've just tried the above recipe and the muffins are delicious :T

Hi I just commented on my bran muffins I used to make in Canada and then saw this thread. Where do you buy buttermilk? That is what my recipe called for and there is no comparison at all to substituting milk. I have never found buttermilk since I have been back in the UK. Taffy

floyd

Most supermarkets sell buttermilk now, its next to the cream in the chiller cabinets. Sainsbury have it in a sky blue container as I bought some on Sunday to make buttermilk scones

Taffyscot

OMG I found it. I thought I had lost my Canadian recipe for ever. Thank you thank you.
This is my Aunts recipe from Canada, I hope you like it


Plain Flour - 1 cup
Baking soda - 1 teaspoon
Salt - 1/2 teaspoon
Raisins - 3/4 cup
Buttermilk - 1 cup
Natural bran or bran buds type cereal - 1 cup
Cooking oil (not olive oil) - 1/3 cup
Molasses/Treacle - 3 tablespoons
Large egg
Brown sugar (packed) 1/4 cup
Vanilla - 1/2 teaspoon

floyd

Taffyscot wrote: »

OMG I found it. I thought I had lost my Canadian recipe for ever. Thank you thank you.
This is my Aunts recipe from Canada, I hope you like it


Plain Flour - 1 cup
Baking soda - 1 teaspoon
Salt - 1/2 teaspoon
Raisins - 3/4 cup
Buttermilk - 1 cup
Natural bran or bran buds type cereal - 1 cup
Cooking oil (not olive oil) - 1/3 cup
Molasses/Treacle - 3 tablespoons
Large egg
Brown sugar (packed) 1/4 cup
Vanilla - 1/2 teaspoon

Thanks for this, I will try at the weekend as I just got a set of measuring cups as recipes that I convert into metric never quite seem to work

For the brown sugar is it soft brown sugar or a larger grain more crunchy sugar like demerara?

Taffyscot

Soft sugar will do be careful when using cup measures especially from America or Canada as believe it or not the cup measures are not the same as British. You will be ok as long as you use the same measures all the time and the tablespoons are not the same either. I bought a set of Canadian cup measures from a carboot sale in Canada the last time I was back as my recipes did not seem to work over here either. Trouble was I was using my British cup measures and Canadian tablespoon that I had brought with me. Taffy

thriftlady_2

This recipe is based on one of Nigella's (Baklava muffins from How to be a Domestic Goddess which in turn are based on a recipe from an American muffin book).

I've simplified the batter part of the recipe and made it a little cheaper by using oil in place of butter. You can of course use butter (melted) if you prefer.

My younger son pronounced these 'the best muffins in the world because they are sweet, and soft and crunchy':)

For 12 muffins

Filling

Combine
50g melted butter (easier to measure than Nigella's 45g -just cut a fifith of a block of butter).
1 cup (100g) chopped nuts I use pecans or walnuts. Hazelnuts are nice too but tricky to chop -they keep rolling off the chopping board.
⅓ cup (75g) demerara sugar -if using a cup measure pack the sugar in well.
1 and a half tsp cinnamon

Batter

Mix in a bowl
2 cups (255g) plain flour
1 level tbsp baking powder
half tsp salt
half a cup (100g) sugar

In another bowl combine
1 egg, beaten
1 cup (240ml) milk
⅓ cup (90ml) vegetable oil

Pour wet ingredients onto dry and fold in with a spoon until you can't see any dry ingredients. Don't overmix.

Next, line a muffin tin with paper muffin cases or grease the cups well.

Fill cases about a third full with batter. Top with a dessert spoonful of filling. Then spoon on more batter. It doesn't matter if you don't cover all the filling. Sprinkle any leftover filling on the tops of the muffins.

Bake at 200c for 25 mins.

Nigella drizzles rather a lot of honey on hers when they are cooling. I think this is gilding the lily, and it makes a mess of your keyboard when kids eat them at the computer:rolleyes: Still, if you want to do that it is nice, and maple syrup would be rather gorgeous too (if it wasn't £5 a bottle).

LittleTinker

Hello Everyone,
Recently I saw a recipe on TV for muffins made with leftover christmas pudding and they did look yummy but I cant remember where I saw them or how to make them.

Does anyone of the OS'ers have any ideas for Yummy Christmas Pudding Muffins please?

Thank you in advance.

Plum_Pie

St Stephens Day muffins:

http://uktv.co.uk/food/recipe/aid/610045

I'm not posting the recipe as it's too late for me to think of a way to get round the copyright (!) You can also use a basic recipe and just crumble some Xmas pud into it.

Little Tinker, if I can't remember where I've seen something, I go straight to UKTVFood and the BBC Food pages and search there.