Muffins muffins muffins

Sambucus_Nigra

The nigella one but the secret is to use mahoosive thick muffin cases otherwise they can't take the weight. And don't overfill...and cook two first and try them...if they need more moisture add a splosh of milk then do the rest.

kittycat204

krlyr wrote: »

Thanks all, will give these a try at the weekend

Pls report back.

Thanks.

LV_Sue

My never fail muffin recipe came from this site - sorry can't find link now
I've made it loads of times and I love it because it's mixed in one bowl with one spoon, so minimal washing up! Never failed yet! Even my 5 year old grandson makes them with minimal help.

250g plain flour
1 tbsp baking powder
1 large egg, beaten
3 fl oz veg oil
150g sugar
8 fl oz milk
100g choc chips
pinch salt


Combine all dry ingredients in a bowl. Stir in oil, egg & milk together & mix with a wooden spoon. Don't beat it, it should be lumpy.
Divide between 12 muffin cases (I find it easier to use an ice cream scoop to put mixture in cases.)
Bake at 190C or Gas 5 for 20 mins until golden brown.

For double choc chip muffins, replace 25 - 50 g (depending how chocolatey you like them) of the flour with sieved cocoa powder.

I have used chopped cherries, blueberries, sultanas, chopped apple, or caramel chunks instead of the chocolate chips and all have been delicious.

pricetag

This thread makes me try your tips. I better do it next week.

krlyr

If I'm only making 6 muffins, do I need to adjust the cooking time from 20 mins? I only have a combination microwave at the mo so my 6-muffin case is the only one that fits! Also, do I need to adjust for using a silicone 'tin' (I will line it with cases for convenience and I find it leaves a funny taste on cakes if uses 'naked'), will the muffins heat up/cook a bit differently?

kittycat204

i would still aim to cook them for 20 mins ish. Just keep and eye on them and inset a clean skewer and make sure it comes out clean to check if they are done.

krlyr

peachyprice wrote: »

This is my own adaption of a Nigella recipe, it works every time and makes wonderfully rich, moist muffins:
185g Plain Flour
40g cocoa
1tbs baking powder
85g golden caster sugar
30g muscovado sugar
200g chocolate cut into smallish chunks (I use plain but milk, white or a mix of all 3 are equally good)
2 eggs
100ml sunflower oil
225ml milk

Mix all the dry ingredients sieving the flour with the cocoa and baking powder
In a separate bowl whisk the eggs and oil until frothy, gradually whisk in the milk.
Add the liquid to the dry ingredients, mixing only until just blended.

It’s a really runny batter, resembling thick chocolate milkshake, so don’t worry if you think it’s too thin, it isn’t.

Spoon into 12 paper cases in a muffin tin. Bake for 20 mins at 200c/gas mark 6.

Good luck!

Followed this with just a few tweaks to account for what ingredients I actually had (e.g. regular caster sugar to replace the other sugars, SR flour instead of plain + baking powder + salt, swapped the cocoa out for flour as I wanted plain with choc chunks). Don't know if that's where I went wrong but the results weren't great - edible but a little stodgy inside (a bit undercooked I think, but it was 20 mins and my cake tester came out clean!) and they didn't have very much flavour to them. I think with cocoa in they would have been better but not sure if an extra few minutes cooking time would make them a million miles better. I'm wondering if its partly down to the combination microwave, I've had some of my regular baking recipes go a bit wrong in it too. May have to wait until we buy ourselves a proper oven in the January sales!

clair2305

krlyr wrote: »

Muffins and I just don't get along. Cupcakes, large cakes, brownies, biscuits, cookies..no problem. But every single attempt at muffins has failed miserable. I've followed recipes to the gram/degree (got an oven thermometer and everything) and my muffins come out stodgy and dry.
Any tips, please? Foolproof recipes? OH loves muffins and I'd love to whip up some choc chip muffins to stash in the freezer for handy snacks but I don't want to waste yet another bunch of ingredients on something I'll end up binning!

Hi if you search this thread for posts by me you will see that I too had the same problem and you'll see the solution. The tip is to mix the wet and dry ingredients separately, then mix together with a metal spoon for 30 seconds only and then get in oven asap. I get everything ready, baking tray, oven on, etc before even starting the mixing, and I even count the 30 seconds and since then, never had a bad batch and I freeze them also. I've made cherry, fig and almond, pineapple (tinned pineapple....these were a fav), date to name a few.

hope this helps - Happy muffin making

mumofthetwins

Hi guys
I'm getting ready for my bakerthon tomorrow ... Quickie
My dad got me a box of small packets of the mini smarties and I was going to have a go at making some muffins for the boys packed lunches with them ...
Any good muffin recipes and if I add the mini smarties even though they are the little ones will they all drop to the bottom ..
I've never really baked many cakes with chips etc in and the last time I made a loaf cake with chocolate chips in they all sunk down and stuck to the grease proof paper
Thanks
Lisa x

iammumtoone

Ive never had much luck with stopping things like that from sinking to the bottom so will be interested in reading your replies.

I would just make some plain cakes, ice the top and use then to decorate.