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Muffin recipes

Blueberry muffins recipe

A traditional muffin, tastes delicious, and it's so easy to make. The original recipe is from Nigella Lawson.

  • 200g plain flour
  • 75g golden caster sugar
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp fine salt
  • 75g melted butter
  • 200ml buttermilk (or 100ml milk and 100ml natural yoghurt)
  • 1 egg
  • 1 tsp vanilla extract
  • 125-150g blueberry

Redcurrant MuffinsThe dry ingredients are all put together in one bowl and mixed together. The wet ingredients are mixed together in a measuring jug, and then it is all mixed quickly together and as the last thing the blueberries are put in.

Distribute in 12 muffin forms (they will not be very full) and bake for 20 minutes in a 200 C oven (170 to 180 C in a fan oven).

This recipe also works very well with blackcurrants and/or redcurrants, since the fruit keeps it's shape, just like blueberries. The sharpness of the currants also lifts the muffins.

Chocolate Chip muffins recipe

Chocolate MuffinsThis is the base recipe I most often use (without the vanilla and chocolate chips). It's quick, easy and very versatile. I don't use chocolate chips, I just chop some good cooking chocolate.

  • 280g plain flour
  • 100g golden caster sugar
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp fine salt
  • 3 fl oz vegetable oil
  • 5 fl oz milk
  • 4 fl oz natural yoghurt
  • 1 egg
  • 1 tsp vanilla extract
  • 85 g mixed milk and dark chocolate chopped roughly

The dry ingredients are all put together in one bowl and mixed together. The wet ingredients are mixed together in a measuring jug, and then it is all mixed quickly together and as the last thing the chocolate is put in.

Distribute in 12 muffin forms and bake for 20 minutes in a 200 C oven (170 to 180 C in a fan oven).

 

Muffin "facts"

Basic Muffin types

There are two basic types of muffins; one is based on melted butter, and the other is based on vegetable oil.

The Blueberry recipe is my standard "butter" recipe, and it tastes a bit like a sponge cake; there is just less eggs in it.

The oil based muffin is the more original muffin, and the simple Chocolate Chip recipe is an example of such a recipe. This recipe can be varied nearly endlessly.

Flour

Rhubarb and walnut muffins

If you have "wet" fruits, such as rhubarb or pears, using a mixture of wholemeal and plain flour gives a less soggy result. 100g wholemeal and 180g plain flour gives a good result, keeping the muffin still light.

Plain white spelt flour gives a delicious, mildly nutty, taste to muffins. Use it for quite plain muffins (e.g. the blueberry ones), where it can be tasted properly, since it's about double the price of plain wheat flour. If allergic to wheat, but not gluten, this is an excellent alternative.

Sieve the flour

Because the minumum of mixing gives the best result, sieve the flour, the raising agents, and the sugar first. This make it easier to mix it all together, so gives a better muffin (I think).

Silicone forms

If you regularly bake muffins, silicone forms are highly recommended - they let the muffins out easily and can be reused over and over again.