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by Vixen on 18 February 2012 - 21:02
Does anyone have a simple recipe for making Muffins that is tried and tested - and comes out scrumptious?
Recipes on the Internet vary a lot, with ingredients from either using yoghurt or milk, plain flour or self-raising flour, with or without Baking Powder etc etc...
Mine seem to be rather dense, instead of soft and cakey, plus they do not rise as Muffins should.
Any clever Chefs out there????
Grateful Thanks,
Vixen
Recipes on the Internet vary a lot, with ingredients from either using yoghurt or milk, plain flour or self-raising flour, with or without Baking Powder etc etc...
Mine seem to be rather dense, instead of soft and cakey, plus they do not rise as Muffins should.
Any clever Chefs out there????
Grateful Thanks,
Vixen
by beetree on 18 February 2012 - 21:02
How are you mixing them? Should be by hand, don't over mix, stop when blended, let rest a few minutes before baking. Your baking powder could be old, too.
by Vixen on 18 February 2012 - 22:02
Hi Beetree, Appreciate these tips, which I have followed, apart from not resting for a few minutes before baking. The Baking Powder is newly purchased, so I know that is ok.
Next time I will rest the mixture, as suggested. But would love to get a recipe that someone as actually used with good results as well.
Thanks for responding.
Vixen
Next time I will rest the mixture, as suggested. But would love to get a recipe that someone as actually used with good results as well.
Thanks for responding.
Vixen
by charity on 18 February 2012 - 22:02
I hate floppy muffins!
by Vixen on 19 February 2012 - 02:02
I don't even like floppy flip-flops! LOL.
Vixen
Vixen
by beetree on 19 February 2012 - 13:02
Here, I love apple muffins, I usually just google a recipe like this one, maybe you'll like it too...
http://www.landolakes.com/recipe/2953/norsk-apple-muffins?gclid=CMHC2deRqq4CFQpS7AodUxBHVA
http://www.landolakes.com/recipe/2953/norsk-apple-muffins?gclid=CMHC2deRqq4CFQpS7AodUxBHVA
by Vixen on 19 February 2012 - 14:02
Beetree, That link looks good, sounds good, and hopefully will taste as good too. Many thanks for helping.
Regards,
Vixen
Regards,
Vixen
by Kalibeck on 21 February 2012 - 03:02
This recipe is from my 1969 Farmer's Home Journal Cookbook, & they work every time!
Guest Supper Muffins
2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
2 tablespoons sugar
3/4 teaspoon salt
1/2 cup shortening
1 egg, well beaten
3/4 cup milk
*Sift together flour, baking powder, sugar, and salt into mixing bowl. Cut in shortening until crumbs are the size of small peas. Make a hollow in the center.
*Combine egg and milk; add all at once in to hollow in dry ingredients. Stir only until dry ingredients are just moist (batter will be lumpy).
*Fill greased muffin-pan cups two thirds full.
*Bake in hot oven (400 degrees) 25 minutes, or until done. Makes about 12 muffins.
Variations-
Blueberry muffins: Quickly fold 1 cup blueberries into batter, & bake as directed.
Cranberry muffins: Chop 1 cup cranberries, sprinkle with 2 tablespoons sugar, then sprinkle mixture into batter.
Bacon muffins: Quickly stir 1/2 cup finely crushed, crisp bacon into dry ingredients, then proceed with recipe.
Date muffins: Add 2/3 cup coarsely cut-up dates to dry ingredients, the proceed with recipe.
Raisin muffins: Quickly fold 1/2 to 3/4 cups seedless raisins into batter.
Pennsylvania Dutch muffins: Sprinkle tops of batter in muffin-pan cups with cinnamon-sugar mixture, 1 teaspoon cinnamon combined with 1/2 cup sugar. Bake as directed.
Georgia Pecan muffins: Quickly fold 1/2 cup chopped pecans into batter.
Jelly muffins: After batter is in pans, top each muffin with 1 teaspoon tart jelly and bake.
Hope this helps!
jackie harris
Guest Supper Muffins
2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
2 tablespoons sugar
3/4 teaspoon salt
1/2 cup shortening
1 egg, well beaten
3/4 cup milk
*Sift together flour, baking powder, sugar, and salt into mixing bowl. Cut in shortening until crumbs are the size of small peas. Make a hollow in the center.
*Combine egg and milk; add all at once in to hollow in dry ingredients. Stir only until dry ingredients are just moist (batter will be lumpy).
*Fill greased muffin-pan cups two thirds full.
*Bake in hot oven (400 degrees) 25 minutes, or until done. Makes about 12 muffins.
Variations-
Blueberry muffins: Quickly fold 1 cup blueberries into batter, & bake as directed.
Cranberry muffins: Chop 1 cup cranberries, sprinkle with 2 tablespoons sugar, then sprinkle mixture into batter.
Bacon muffins: Quickly stir 1/2 cup finely crushed, crisp bacon into dry ingredients, then proceed with recipe.
Date muffins: Add 2/3 cup coarsely cut-up dates to dry ingredients, the proceed with recipe.
Raisin muffins: Quickly fold 1/2 to 3/4 cups seedless raisins into batter.
Pennsylvania Dutch muffins: Sprinkle tops of batter in muffin-pan cups with cinnamon-sugar mixture, 1 teaspoon cinnamon combined with 1/2 cup sugar. Bake as directed.
Georgia Pecan muffins: Quickly fold 1/2 cup chopped pecans into batter.
Jelly muffins: After batter is in pans, top each muffin with 1 teaspoon tart jelly and bake.
Hope this helps!
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