Wednesday, May 22, 2013

Basic Muffins


I am here to bring you an all-purpose muffin recipe. It is a blank canvas. I like recipes like this one because you memorize the ratio and then customize the ingredients you use.

I made a mixed berry muffin to go alongside my grateful bowls the other day. Other combinations I can't wait to try out: banana-nut, almond poppy seed, cinnamon spice, and chocolate chip. Pretty much whatever you feel like throwing in them will yield delicious muffins. Just fold your add-ins into the base recipe (adjusting the amount of liquid you use if you are adding in a puree or juicy berries) and bake until tops have a nice crown and spring back to the touch.



Basic Muffins with Streusel Topping
from www.kingarthurflour.com
makes 12 large muffins

2 c AP flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 c granulated sugar
2 large eggs
1 c milk
1 teaspoon vanilla
1/4 c vegetable oil

- - -
pre-heat oven to 450*
1. In a large bowl, combine dry ingredients until thouroughly mixed
2. In a separate bowl, whisk together milk, eggs, extract and oil
3. Carefully incorporate wet ingredients into the dry, taking care not to over mix (there will be lumps and bumps)
4. Scoop batter into lined muffin cups
5. Place muffin tin into pre-heated oven and immediately drop the temperature to 375; bake for 15-20 minutes until tops spring back when touched lightly

*Having the oven heated to 450 then dropping it down for baking ensures your muffins have a nice, domed top

streusel topping: using your fingers, combine 3 Tablespoons each butter and granulated sugar and 1/2 c AP flour; sprinkle generously over muffins before baking

possible additions/substitutions:
-fold in 1 c berries (coated in flour to ensure they do not sink during baking)
-fold in 1 c chocolate chips
-substitute 1 c oats for 3/4 c of the flour
-add 1 teaspoon of cinnamon and 1/4 teaspoon each nutmeg and cloves for a spice muffin
-use coconut oil in place of vegetable oil
-change up your extracts- use almond or orange
-add 1 1/2 tablespoons of poppy seeds to the batter
-replace 1/2 c milk with 1/2 c pureed bananas and fold in 1/4 c chopped walnuts


No comments:

Post a Comment