Muffins muffins muffins

Mags_cat

randomer wrote: »

Made some yesterday and aren't they easy and tasty? Basically idiot proof! I made banana and added some raisins and a sugar/spice topping.
Highly recommended:p

Totally agree - they're the one *cake* I can do confidently. Probably because if you do too much to them they fail - so the less mixing the better!

I bake muffins for our meetings at work (it means I get fewer of the Actions against my name!). Some of their favourites have been - gingerbread muffins with lemon icing, blueberry, and pear and ginger.

Hoorah for muffins!

Wee_Bargain_Hunter

Does anyone know how long can I keep muffin batter in the fridge?

After watching a Jamie Oliver programme, I made these butternut squash muffins that were absolutely yummy! A bit like mini carrot cakes :j. There was loads of batter leftover though & Jamie said that as the raising agent isn't activated until it's heated, then it was ok to keep the mixture in the fridge & bake some more the following day so I gave it a go & the muffins turned out fine.
Still have loads more in the fridge though & would like to know if it's like Rachel Allens 30 day recipe (which I've never made) & if I can keep on using it? Suppose I just can't believe that the eggs and grated butternut will stay fresh? However looking at Rachel's recipe, she also used milk. Would love to hear other peoples experiences of storing muffin batter for longer than a day.

Incidentally when I searched for Jamie's recipe on-line, all the pictures I found seemed to be for those large muffins you can buy for mega bucks in starbucks etc. However they took much longer to cook than the recipe time. When I watched the programme again, there was the briefest glimpse of what looked like a normal fairy cake tin so that's what I used 2nd time round & the cooking time was about 30 mins.

Also if I was making these for a present etc then I would do normal frosting as Jamie's frosting is quite runny.

floyd

This might answer your question on the factors that make a batter suitable for storing http://www.finecooking.com/articles/how-to/make-ahead-muffin-batters.aspx

ClutterNutter_2

floyd wrote: »

Couldn't see the basic Susan Reimer recipe so I thought I would add it:

9oz plain flour
3 tsp baking powder
1/2 tsp salt
4-6oz caster sugar (I use 5oz)
1 medium egg
3oz choc chips
1 tsp vanilla extract
8floz milk
3floz vegetable oil (sunflower is fine too or 3oz melted butter)

-Sift flour, baking powder, salt and sugar in one bowl and mix in choc chips (dry mix)
-Beat egg with milk, vanilla and oil in another bowl (wet mix)
-Pour wet onto dry and stir with a dessert spoon for 30 secs to give a lumpy 'ploppy' batter
-Fill muffin cases 2/3-3/4 full and bake immediately at 190-200 degrees (gas5-6) for 20-25 mins until the tops spring back when pushed.

Its always wise to check your oven temp with a thermometer as I was caused many years of baking heartache by a dodgy oven that was running 2 gas marks too high

I tried that today, and they ended up burnt and flat! Could they have ended up flat because they were burnt?
I've never made muffins before apart from those box mixes, but I have lots of flour that needs using up and someone suggested I make lots of muffins.


Also whilst I'm here, I went to morrisons today to buy some chocolate chips, and the only things they had were £1.50! :eek: Luckily I went to Asda afterwards and they had some for 55p! :j

Swan_2

ClutterNutter wrote: »

I tried that today, and they ended up burnt and flat! Could they have ended up flat because they were burnt?
I've never made muffins before apart from those box mixes, but I have lots of flour that needs using up and someone suggested I make lots of muffins.


Also whilst I'm here, I went to morrisons today to buy some chocolate chips, and the only things they had were £1.50! :eek: Luckily I went to Asda afterwards and they had some for 55p! :j

floyd wrote:

Its always wise to check your oven temp with a thermometer as I was caused many years of baking heartache by a dodgy oven that was running 2 gas marks too high

maybe the same problem as floyd?

did you use plain flour? if you use self-raising & add more raising agent it can sometimes ruin what you're baking

did you make sure you only just combined the wet & dry ingredients? over-mixing will stop your muffins rising properly, it's easily done because the lumpy mixture looks so wrong

I'm sure there'll be others along with some suggestions ... but don't give up


chocolate chips are sooo expensive! I buy bars of chocolate, chop them & make chocolate chunk muffins

[Deleted User]

Thanks for that Mirakl I have copy and pasted that into my online Misers cookbook.I am not a lover of the American Muffins but my grandchildren are I prefer the old-fashion english type that you toast.But the children seem to love Muffins especially the chocolate ones so I will have a go at making some.

Swan_2

JackieO wrote: »

Thanks for that Mirakl I have copy and pasted that into my online Misers cookbook.I am not a lover of the American Muffins but my grandchildren are I prefer the old-fashion english type that you toast.But the children seem to love Muffins especially the chocolate ones so I will have a go at making some.

I prefer the English ones too, I made them for the first time recently & my son & I ate the whole batch, all 12

I make the American ones because my friends & family absolutely love them & it makes me feel good/clever

I can rarely manage even half of one myself

lilpixie

Thought I would pass on a recipe for Muffins which my family enjoys, and they are quick and easy-ish to make.If you are a Veggie you can buy Vegetarian Mincemeat.
350g/12oz Self Raising Flour
15ml/1 tblsp Baking Powder
175g/6oz Caster Sugar
135ml/9tblsp Sunflower oil
375ml/12foz Water
150g/5ozs Mincemeat
15ml/1tblsp Demerera Sugar
pinch cinnamon

Preheat oven to 190c/375f/Gas Mk 5. Line 12 hole muffin tin with deep Muffin Cases. Sieve flour and baking powder into large mixing bowl.Add Caster Sugar and mix well.Add the oil and water and whisk together quickly.Fold in the mincemeat and spoon into the muffin cases (about 2/3 full). Mix Demerera Sugar and cinnamon together and sprinckle over top of muffins.Put the muffins in oven immediatly.
Bake till well risen and golden about 15/20 mins. Allow to cool. Hope you like.

zippychick

Swan wrote: »

I prefer the English ones too, I made them for the first time recently & my son & I ate the whole batch, all 12

I make the American ones because my friends & family absolutely love them & it makes me feel good/clever

I can rarely manage even half of one myself

*goes off to search for english muffin recipe *

Swan_2

zippychick wrote: »

*goes off to search for english muffin recipe *

I used the one from Delia's Cookery Course, but I think it's probably much the same as THIS one from her site

I want to make some now :drool: