Easy Muffin Recipes
A colleague gave this recipe to me years ago, and I've been using it ever since! The muffins are great for breakfast or afternoon tea. Try this out if you're new to baking. The recipe doesn't require any mixers, and you don't need fancy muffin pans either. The ingredients are simple and easily available too. Just get the paper muffin cups from Phoon Huat or SKP and off you go!
Muffins (American, makes 8-10 using big muffin cups)
Ingredients
225g plain flour
2 teaspoons baking powder
80g caster sugar
pinch of salt
250ml milk
100ml sunflower or corn oil
1 medium-sized egg
50g raisins*
* You may also substitute with chopped cranberries, almond nuts, dates or whatever you have available
Method
1. Set the oven to 180 deg c.
2. Sieve the flour and baking powder into a large bowl. Add the sugar and salt.
3. Pour the milk and oil into a medium-size bowl. Add the egg and mix together well using a fork.
4. Make a dip in the middle of the flour using the mixing spoon, then pour in the liquid ingredients. Stir together until you can't see any flour. (You may see some lumps but don't worry about those!) This must be done carefully but quickly. If you mix the mixture too much, muffins will not be light and airy.
5. Using the tablespoon, fill each muffin case about � full. If any mixture drips onto the tray, wipe it up before putting the tray in the oven.
6. Wearing oven gloves, place the muffins in the oven, near the top. Cook for 20-25 mins.
7. Use oven gloves to remove the muffins from the oven. When cooled, the muffins will look a little brown and feel springy when gently pressed with a finger. Let them cool for a few mins before removing them from the tray.
Follow the method above but try different flavourings:
Lemon Muffins
Add grated rind of a lemon to the flour mixture.
Add lemon juice of 1 lemon, and add sufficient milk to make up a mixture of 250 ml.
This yields really refreshing lemony muffins!
Blueberry and lemon muffins
Add 200g washed blueberries and the grated rind of half a lemon to the flour mixture.
Chocolate chip muffins
Use 175g plain flour and 40g cocoa powder (instead of 225g flour), sieved together. Add 100g chocolate chips to the flour mixture and � teaspoon vanilla essence to the liquid mixture.
Breakfast muffins
Use 100g wholemeal self-raising flour and 125g plain flour. Use 50g caster sugar (instead of 80g). Add 100g chopped dried (ready to eat) apricots to the flour mixture and 1 tablespoon of honey to liquid mixture.
Muffins (American, makes 8-10 using big muffin cups)
Ingredients
225g plain flour
2 teaspoons baking powder
80g caster sugar
pinch of salt
250ml milk
100ml sunflower or corn oil
1 medium-sized egg
50g raisins*
* You may also substitute with chopped cranberries, almond nuts, dates or whatever you have available
Method
1. Set the oven to 180 deg c.
2. Sieve the flour and baking powder into a large bowl. Add the sugar and salt.
3. Pour the milk and oil into a medium-size bowl. Add the egg and mix together well using a fork.
4. Make a dip in the middle of the flour using the mixing spoon, then pour in the liquid ingredients. Stir together until you can't see any flour. (You may see some lumps but don't worry about those!) This must be done carefully but quickly. If you mix the mixture too much, muffins will not be light and airy.
5. Using the tablespoon, fill each muffin case about � full. If any mixture drips onto the tray, wipe it up before putting the tray in the oven.
6. Wearing oven gloves, place the muffins in the oven, near the top. Cook for 20-25 mins.
7. Use oven gloves to remove the muffins from the oven. When cooled, the muffins will look a little brown and feel springy when gently pressed with a finger. Let them cool for a few mins before removing them from the tray.
Follow the method above but try different flavourings:
Lemon Muffins
Add grated rind of a lemon to the flour mixture.
Add lemon juice of 1 lemon, and add sufficient milk to make up a mixture of 250 ml.
This yields really refreshing lemony muffins!
Blueberry and lemon muffins
Add 200g washed blueberries and the grated rind of half a lemon to the flour mixture.
Chocolate chip muffins
Use 175g plain flour and 40g cocoa powder (instead of 225g flour), sieved together. Add 100g chocolate chips to the flour mixture and � teaspoon vanilla essence to the liquid mixture.
Breakfast muffins
Use 100g wholemeal self-raising flour and 125g plain flour. Use 50g caster sugar (instead of 80g). Add 100g chopped dried (ready to eat) apricots to the flour mixture and 1 tablespoon of honey to liquid mixture.
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