Tag: muffin

Whole Wheat Apple Muffins

Makes about 12

1 cup  whole wheat flour
1 cup  sr flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tsp cinnamon
1/2 cup butter, at room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed, divided
1 large egg
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped

Preheat the oven to 200c

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.

Put into muffin tins and sprinkling the remaining 1/4 cup brown sugar on top and bake.

Corn muffins (sweet)

  • 1 cup fine polenta/ cornmeal
  • 1 cup plain flour
  • 1/3 cup  sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1/4 cup veg oil
  • 1 cup milk
  1. Preheat oven  (200 degrees C).
  2. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
  3. Bake for 15 to 20 minutes

Raspberry & Vanilla Muffins

This is one of my favourite recipes, and is an adaption of a blueberry muffin recipe I found in an American cookbook. This is an American style muffin- it has less fat in than a UK style muffin/cake- and is a little more bready. These muffins are great when made fresh for breakfast. Let them cool first, because the raspberry juice leeches into the rest of the muffin as it cools. Mmmmm.

2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup milk
1/2 cup cooking oil or melted butter
1 cup rasberries (fresh or frozen)
vanilla essence
demerara sugar to top

Really easy to make. Mix everything in a bowl except the demerara and raspberries. Once it’s all mixed, fold in the raspberries. If you’re using frozen, you can be a little rougher at this stage- you want the raspberries to stay mainly whole if possible.

Put the mixture into paper muffin cups, and fill nearly to the brim (when they rise up, the mix is nearly twice as high as the cup, and looks really impressive.)

Sprinkle demerara on the top of each, and cook in a hot oven- 200 degrees C for 15-20 minutes- until they’ve risen and browned.

Cinnamon Donut Muffins

1 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
1/3 cup oil
3/4 cup sugar
1 egg
3/4 cup milk

Combine dry ingredients then add the wet ingredients, mix. Add to muffin tins and bake for 180°C for 20-25 minutes. take muffins out immediately and apply the topping.

Topping:
1/2 cup melted butter
3/4 cup sugar
1 tsp cinnamon

Dip muffins in the melted butter, and roll in the sugar and cinammon.

Ginger Muffins

Again, this is an American style muffin that is less fatty and a little bready. I was trying to find a recipe a bit like Starbucks’ Skinny Ginger Muffins, and this isn’t too far off.

2 cups plain flour
3 tsp baking powder
1 cup sugar
2-4 tsp ginger powder (depending on how gingery you like it. I go for 4 for me, but 2 for the kids)
1/2 cup crystalised ginger
3 Tbsp golden syrup
100g melted butter
2 eggs
1 cup milk
Stem ginger pieces to add to the mix

Topping
1 cup Icing sugar, water (or ginger syrup) to mix

Combine the dry ingredients.

Melt the butter and warm the golden syrup in the microwave. Add the milk and eggs and mix. Add to the dry ingredients. Beat well. Combine mixtures and lightly mix.Add the ginger pieces.

Put into large muffin cases and cook for 15mins at 200c.

Once cooled a little, ice the top.

Chocolate Muffins

2 eggs
1 cup (200 g) sugar
1 cup (130 g) all-purpose flour
6 tablespoons cocoa powder
2 teaspoons baking powder
1 teaspoon vanilla essence
2/3 cup (160 ml) milk
2/3 cup (160 g) butter
4 oz (120 g) chocolate chips

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).

Grease 6 large muffin tins or cups (paper muffin bake cups are recommended).
Beat the eggs with sugar, mix with flour, cocoa powder, baking powder, vanilla and milk.
Fold in the melted butter.
Add chocolate chips (please note that these might end up in the bottom of the muffin).
Bake at 350 degrees until a until a wooden pick inserted in center comes out clean, approximately 30 minutes.

Banana Nut muffins

These are Deird’s favourite muffin on here. They’re best made with really ripe bananas- ripe to the point of heading for the bin. If you have old bananas like that, make these, don’t bin the bananas!

1 cup all-purpose flour
1  teaspoons baking soda
big pinch of salt
2 overripe bananas
1/2 cup brown sugar
1/4 cup veg oil
1 egg
1/2 teaspoon pure vanilla extract
a pinch of nutmeg
1/4 cup pecans, chopped (can replace with choc chips if you’re avoiding nuts)

Preheat oven to 200C.

Mash the 2 bananas with a fork. Add the mashed bananas with the other ingredients in to a bowl and mix together. (Add the nuts last). Put into muffin papers- filling nearly to the top of the paper, and sprinkle a little sugar on the top.They should rise well during cooking, so that they are doubled in hight, with a nice dome-top to them.

Should make about 6 or 7 muffins.