muffins - basic recipe

8/22/2019 Muffins - Basic Recipe

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Muffins

1 Ingredients

250 g self-raising flour whole meal

cup vegetable oil cup milk

cup caster sugar 50g

1 egg, lightly beaten

1 teaspoon vanilla extract

150 g added flavours e.g. frozen raspberries/blueberries, dark/milk/white choc bits, grated apple,

mashed banana or passionfruit pulp

2 Method

1. Preheat oven to 180C.2. Grease muffin tins or line with patty cases.

3. Mix all dry ingredients together and make a well.

4. Mix all wet ingredients together and pour into the well.

5. Add flavourings and mix well until just combined.

6. Place in tins and bake for 15-20 minutes or until lightly browned. Remove and cool on racks.

3 Recipe notes

Over mixing will toughen the muffins. You can substitute the sugar with stevia or xylitol to make it

lower in carbohydrates and sugar free. Buttermilk is lower in fat than regular milk , to make your ownbuttermilk add 2 tablespoons lemon juice or vinegar to 250 mL skim milk and leave to thicken.

Weighing the flour gives a much nicer muffin but I'm not sure why it works that way.


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OATMEAL MUFFIN

Oatmeal Muffins with Dates, Cranberries and Pecans

Prep Time: 15 minutes

Cook Time: 15 to 20 minutes

Total Time: 35 minutes

Ingredients:

1 cup traditional rolled oats

1 cup all-purpose flour

cup light brown sugar

1 teaspoon baking powder

teaspoon baking soda teaspoon salt

teaspoon cinnamon

cup finely chopped pecans (or walnuts)

1/3 cup chopped dates

1/3 cup dried cranberries (or raisins)

4 ounces ( cup) unsalted butter, melted and cooled or vegetable oil

1 cup buttermilk

1 large egg, lightly beaten

teaspoon vanilla extract

Directions:

1. Preheat the oven to 400 degrees F. Grease a standard 12-cup muffin pan or line with paper baking

cups.

2. In a large bowl whisk together the oats, flour, brown sugar, baking powder, baking soda, salt and

cinnamon. Stir in the pecans, dates and dried cranberries. In a separate medium bowl whisk together

the butter, buttermilk, egg and vanilla.

3. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently stir together just

until the ingredients are mixed and moistened.

4. Divide the batter evenly between the muffin cups. Bake for 15 to 20 minutes, or until a toothpick

comes out clean. Cool in the muffin pan for a few minutes and then remove to a cooling rack to cool

completely. Store in an airtight container at room temperature.


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Savoury muffins

2 cups self-raising flour 250g cup ham cup cheese cup mushrooms cup or small capsicum / use roasted capsicum1 tbs parsley / spring onions125 g melted butter / oil1 cup milk1 eggsalt & pepper

250 g self-raising flour whole meal

cup vegetable oil

cup milk1 egg, lightly beaten

150 g added flavours e.g. ham, cheese, mushrooms, grated carrot, grated zucchini, tuna?, fired onions,

spinach

muffins - basic recipe

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