Muffins muffins muffins

Pink.

Hi Littletinker,

My sister taught me how to do these and they are so easy. Just make your normal muffin recipe and then crumble in any leftover Christmas pudding before baking in the usual way. They're delicious.

I'll add this to the main muffin thread where you'll find some more recipes.

Pink

freyasmum

thriftlady wrote: »

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).

Thanks thriftlady, I have a batch of these in the oven as I type - they smell divine :drool:

Edit: and they taste amazing - as verified by three other ladies :j

Kiwisaver_2

We're sure to suffer death by muffins in this house. I make some every weekend with the same basic recipe and then use whatever extras I fancy or have available, but these are my OHs favourites of all.

Jam Doughnut Muffins

Basic Recipe
200g self raising flour
100g caster sugar
125ml milk
85ml vegetable oil
1 large egg
1/2 tsp vanilla extract

Extras
12 tsps jam
100g butter
150g granulated sugar

Preheat the oven to 190C/Gas mark 5. Beat together the milk, oil, egg and vanilla extract. Stir this into the flour and caster sugar to just combine: the lumps don’t matter (overbeating releases gluten and leads to tough muffins).

Spoon the mixture into 12 muffin cups to about a third full. Then add a teaspoon of jam and top wth more muffin mix to cover the jam.


Put them in the preheated oven and cook for about 20-25 minutes or until the tops feel springy.

Meanwhile, melt the butter and pour the granulated sugar into a shallow bowl. As soon as the muffins are ready, dip the tops in the butter, or brush with butter and roll in the granulated sugar. Lovely served warm.

sunflower76

catowen wrote: »

This is a basic muffin mix - make sure you stir it as little as possible, dont know why, but the more you mix them, the 'heavier' they turn out!!!

10oz plain flour
3 tsp baking powder
3oz sugar
1 egg
8floz (240ml) milk
3 floz (90ml) corn oil or 3 oz melted butter (i normally use butter)

190 C - 20 - 25 mins

You can add extra ingredients, our fav is raspberries and white chocolate, i never weigh it out, just add as much as i think (or have available!!!)

I've just made a batch of these with a few handfuls of frozen blackcurrants and a teaspoon of almond essence - they are gorgeous!

LittleTinker

Thanks for the replys everyone ....Im sure ill manage with the muffins tomorrow now :-))

And copyright on Recipes? I didnt think you could copyright recipes, unless it is a specific one you have made such as a sauce with specific ingredients. (like Heinz tomoato sauce.)

Anyway...thanks again and hope everyone has a lovely Christmas. I will pop on with Muffin results after they have been eaten (or not lol)

thriftlady_2

LittleTinker wrote: »

And copyright on Recipes? I didnt think you could copyright recipes, unless it is a specific one you have made such as a sauce with specific ingredients. (like Heinz tomoato sauce.)

It's not the recipe that's the problem but the author's words. You can describe published recipes as long as you don't lift them word for word -at least that's what I do.

Thanks to all for the Christmas pud muffin ideas -I shall give them ago this weekend.

Norfolk_Jim

The trouble I'm having is with muffins. Seem like a great idea to me (especially when I have a glut of something) and the ones in supermarkets look fantastic (How do they get them so big and fluffy?) but when I try to make them it always = disappointment all round.

I've followed the recipe in TWG and others I've googled but always my muffins seem small, stodgy and generally very dull fare.

Can anyone suggest how to really make perfect muffins?

Unrelated to muffins -
One thing I do that I dont remember seeing anywhere else on this thread anyway is; once I'd converted the family to skimmed milk (For fat reducing reasons, not financial) I have been buying 4 pint containers of milk. When I'm down to 2 pints in the container I mix up 2 pints from bulk buy powdered milk and top up to 4 pints again. No noticeable difference though I doubt this would work with semi or full milk.

I did try doing it a second time but it had gone sour by the time I was on the final pint, so looks good for 1 filling. Sour milk on Lidl museli (lovely museli) was "interesting".

freyasmum

The thing with shop-bought muffins (and most other baked good, especially bread!) is that they have so many artificial ingredients and lots of air pumped into them that the home baker will never be able to replicate them exactly.

Having said that, the most important thing you shouldn't ever do is over-mix the batter as that will make them tough - it's a bit like overworking pastry Mix until just combined, and then bake.

HTH

bizywizy

thats right

no over mixing.

also make sure you put lots of mixture in your case so that it gets big.

Generally most recipies make 12 so if you are getting more out of mixture its likely you arent quite putting enough in each one.

Some work better than others and I personally find them quite fiddly as you have to add this and that. I am a throw it all in kind of person so normal fairy cakes work best and seem to be devoured just as much anyway. If they are extra lucky they get icing or choc chips in them anyway LOL

good luck with the muffins. :rolleyes:

veersix

Hi,

I found a recipe at home for making double chocolate chip muffins. The recipe calls for plain yoghurt, which surprised me. Can anyone explain the reason why you'd use yoghurt for making muffins?

Thanks.