• All-purpose muffins recipe

    by  • 12/04/2011 • Crafting, Eating • 2 Comments

    Delicious home baked muffins with a variety of fillings

    I love a recipe like this one, where the filling can be varied according to what’s in season or what you fancy. And they’re perfect for making with the children in the Easter holidays. It’s from Bake! By Nick Malgieri (£20, Kyle Cathie), a brilliant new cookbook that’s just come out. Here is the basic muffin batter, then don’t forget to choose a filling from the suggestions listed. This recipe makes 12 standard-size muffins and you will need a 12-hole standard-size muffin tin with paper liners.

    You will need…

    260g plain flour

    110g sugar

    1 tbsp baking powder

    ¼ tsp salt

    110g unsalted butter, melted and slightly cooled

    1 medium egg

    240ml full fat milk

    Filling – choose from list below

    Set a rack in the centre of the oven and preheat to 190˚C/gas mark 5. In a medium bowl, mix the flour, sugar, baking powder and salt, and set aside. Pour the butter into a mixing bowl and thoroughly whisk in the egg, then whisk in the milk. Whisk about one third of the flour mixture into the liquid until absorbed. Whisk in another third, again until the liquid is absorbed. Use a rubber spatula to fold in the last of the flour mixture. Gently fold in the filling of your choice and transfer the batter to the muffin pan. Bake the muffins until they are well risen and golden, and the point of a paring knife inserted in the centre of one muffin emerges dry. This will take about 20 minutes. Cool the muffins in the tin on a rack and lift them out when they have cooled completely.

    Choose your filling…

    Blueberry: Add 1 tsp grated lemon zest to the liquid mixture. After mixing the batter, fold in 200g rinsed and dried blueberries. Sprinkle the tops of the muffins with 2 tbsps sugar mixed with ¼ tsp ground cinnamon before baking.

    Lemon Poppy Seed: Add 2 tbsps poppy seeds to the flour mixture, and add 1 tbsp of finely grated lemon zest to the liquid mixture.

    Old-Fashioned Jam: Add 2 tsps vanilla extract and 2 tsps finely grated lemon zest to the liquid mixture. Half fill the holes in the muffin tins and drop 1 tsp of your favourite jam in the centre of the batter. Add the rest of the batter, being careful to cover the jam completely.

    Chocolate Chip: Add 2 tsps vanilla extract to the liquid mixture. After mixing the batter, fold in one 170g milk or dark chocolate chips. Sprinkle the tops of the muffins before baking with 2 tbsps unflavoured sugar.

    2 Responses to All-purpose muffins recipe

    1. 30/04/2011 at 8:22 pm

      ahhh tanks for this post!! I am going to try them soon, I am not very good at baking but this sounds easy and look gorgeous!!

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