All you ever wanted to know about Muffins
Muffins are quick and easy to make using sweet or savoury ingredients and can be served on any day of the year! Add lots of Bran to make them nutritious. The muffins we know are usually referred to as American muffins to distinguish them from English muffins, which are round yeast cakes similar to crumpets.
First Tip: eat straight away
Guidelines for making Muffins
Handle batter lightly. Mix liquids into dry ingredients, stirring just enough to moisten. The batter should still look lumpy.
Overmixing the batter will destroy the light texture of the muffins and can result in tough, coarse muffins that contain tunnels.
Fill the muffin tims two-thirds full, spooning in the batter in one scoop. If muffin tims are not available, spoon batter into paper cookie cases placed on a baking tray.
To testt whether they are done, press down gently on top of muffin. If it springs back, the muffins are ready.
Muffins are best when freshly baked. They are delicious served warm and buttered.
30 Day Health Muffins
The mixture for these delicious healthy muffins can be stored in an airtight container in the fridge
for up to 30 days, and used as needed.
125ml cooking oil
375ml soft brown sugar
250ml Nutty Wheat
375ml cake flour
500ml digestive bran
OR 250ml nutty wheat
5ml vanilla essence
10ml bicarbonate of soda
250ml fruit cake mix
150g pitted dates, chopped
Whisk eggs, oil and sugar together.
add remaining ingredients and mix until combined
Pour the misture into an airtight container and allow to stand in the fridge overnight.
Spoon into well-greased muffin tins, filling each two-thirds full. Bake in a preheated oven at 180 c or (350 f) for 20-25 minutes.
Add 250ml chopped walnuts or pecon nuts to the mixture.
Substitute fruit cake mix aand dates with 500ml sultanas or raisins.
15ml grated orange rind may also be added to ingredients.
And my absolute favourite :
125ml castor sugar
450ml cake flour
5ml baking powder
3ml bicarbonate of soda
10ml grated lemon rind
100ml fresh lemon juice
Beat margarine and sugar together. Add eggs and beat until light and fluffy.
Sift dry ingredients and add, with ring and juice, to creamed mixture until flour is moistened; batter should still be lumpy. Do not overmix.
Spoon mixture into greased muffin tins, filling each two-thirds full/. Bake in apreheated oven at 200 c (400 f) for 20 minutes
Serve hot with butter
Click next for some savoury muffins