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More from *claremanson

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May 9, 2012
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May 9, 2012, 2:26:03 PM
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:iconclaremanson:
This is only the second time i have made muffins ever. The first was a complete disaster so it really put me off trying again for many years.

If anyone has any tips for me for making muffins i would gladly appreciate it, i would love to be able to perfect muffin making!

RECIPE
Recipe taken from the book 1 Mix, 50 Muffins which i got a few years back as a christmas present.

Makes 12 (20-24 mini muffins)
INGREDIENTS

MUFFINS
Oil or melted butter for greasing a muffin tin if you don't plan on using cases
280g/10oz plain white flour (or gluten free flour)
1 tbsp baking powder (or gluten free baking powder)
1/8 tsp salt
115g/4oz caster sugar
2 medium eggs
200ml/7 fl oz milk (or rice or any other dairy free milk)
6 tbsp sunflower oil
1 tsp vanilla extract
jar of strawberry or any jam of choice

TOPPING
115g/4oz butter
150g/5 1/2 oz granulated sugar

METHOD
1. Preheat oven to 200oC/400oF/Gas Mark 6
2. Grease a 12 cup muffin tin or line with cases.
3. Sift together all the dry ingredients: flour, baking powder and salt into a large bowl then stir in the sugar.
4. Lightly beat eggs then beat in milk, oil and vanilla.
5. Make a well in the center of the dry ingredients then pour in the wet ingredients. Stir gently until just combined, do not over-mix.
6. Spoon half the mixture into the tin/cases. On top of that add a teaspoon of jam in the center then cover with the remaining mixture (it is very hard to keep it in the center, i couldn't especially when you put the rest of the mixture on top it just goes everywhere so don't worry if it's not perfect! personally i like the look of it seeping out the top and sides a little)
7. bake in the oven for 20 minutes or until well risen, golden and firm to touch.
8. Leave muffins to cool in tin for 5 minutes. While cooling, melt the butter in a bowl and spread the sugar onto a plate.
9. Dip the muffin tops in the butter then into the sugar (i found this to be to much on top so used a very clean finger to rub on the butter then rub on the sugar)
10. Serve warm or leave to cool on a wire rack.

I had so much batter because i made them mini muffins i used half the mixture to make Oreo Muffins


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:iconclaremanson:
*claremanson May 10, 2012  Hobbyist Artisan Crafter
:giggle:
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:iconkuro-kun08:
~Kuro-kun08 May 9, 2012
Not a chef myself, but I know that for muffins you fill it 3/4 full (which you did) but Kuro remember muffins shouldn't have a nice round top like a cupcake. (But Kuro totally ignores it cause Kuro like muffins with round tops! =D)
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:iconclaremanson:
*claremanson May 10, 2012  Hobbyist Artisan Crafter
I love the big round muffin tops too, that is what i find most appealing about them :)
Reply
:iconkampfly:
~kampfly May 9, 2012  Student Artisan Crafter
i love muffins! it's actually better to not fill them up all the way to the top. whenever i do that, batter just gets all over the top of the pan. i'd do 3/4, as you are. my favorite recipes are applesauce cake (obviously without the frosting, but also perfect for cupcakes!), zucchini muffins, and banana bread muffins! :love:
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:iconclaremanson:
*claremanson May 10, 2012  Hobbyist Artisan Crafter
thanks good to know, i will try adjusting the temperature instead next time :)
Never made cakes with apple sauce before but many of the cupcake and muffin books i have call for it, i guess it adds a nice sweetness and extra moistness to it?
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:iconkampfly:
~kampfly May 10, 2012  Student Artisan Crafter
sweet and cinnamon-y! the moisture is fantastic too, of course ;) they're pretty good, and when you compare them to, say, chocolate muffins, they're a lot healthier :)
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:iconclaremanson:
*claremanson May 10, 2012  Hobbyist Artisan Crafter
sounds good especially now my partner has decided to go on a diet!
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:icongryffgirl:
*Gryffgirl May 9, 2012
A little hint that I picked up from cookbook writer Anne Byrn about filling muffin and cupcake cups was to scoop up the batter with an ice cream scoop. It fills them 3/4 up which is where you want the batter to be and it is much neater than using a spoon! I love jam-filled muffins. My mother used to bake those on Sunday morning! :iconmuffinplz:
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:iconclaremanson:
*claremanson May 9, 2012  Hobbyist Artisan Crafter
thank you, that is how much i filled them so i think it must have been more of a heat issue, one way to find out :)
Reply
:iconteirra-misaki:
Mood: Love ~Teirra-Misaki May 9, 2012  Student General Artist
oooh yummy. i wanna try making these sometime!
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