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Carrot and spice muffins (left), rhubarb, orange zest muffins with crumb topping (right) |
I have a basic recipe that I use for all muffins. I change it up by the extras and toppings I add.
This recipe is not complicated, just a few basic "rules "to follow.
A muffin needs 3 components, IMO. The basic batter, additions (these are what make it more than just a hunk of bread), and the toppings.
Component 1: The basic muffin batter
2 cups flour, whole grain, white or mixed (I like half and half white/wheat)
1/4-1/2 cups sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 egg
1/4 vegetable oil
1 cup or so of milk (this will vary with the type of flour I use, or if I add pureed fruit or veggies)
In a large bowl, mix the dry ingredients. Make a well in the center of dry ingredients.
In a large (2 cup or more) measuring cup, beat egg with a fork, mix in oil (if you've beaten the egg in the measuring cup - an egg being 1/4 cup - then you can just add oil to the 1/2 cup mark). Add milk.
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dry ingredients, with well in center for liquids |
In the well of the dry ingredients, pour in the liquids. Quickly toss all ingredients together. You want the liquids and dry ingredients to be mixed, but not smooth. A little unmixed flour in the batter is a good thing, lumps are a good thing. It will finish blending itself as you scoop it into the tins.
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batter is mostly mixed, but you can see a little flour here and there |
Scoop into greased or paper-lined muffin tins. Add toppings, if desired. Bake at 400 degrees F for 18-22 minutes. (I use the toothpick test for doneness.) Glaze or butter, if desired. Makes 12-15 muffins.
Component 2: Additions
The "rules" to remember about additions--
--If it's basically a wet item (purees, juices, extracts) add to the liquids.
--If it's a mostly (or all) dry ingredient (chopped, grated, whole fruits, nuts, spices, cheese, meat) add to the dry ingredients
--If adding a pureed fruit or vegetable, as part of the liquid, add extra milk -- increase the milk by about 1/4 cup
--If adding a grated or chopped fruit or vegetable, increase the flour by 1 Tablespoon.
--The greater amount of sugar, the faster the surface of muffin will brown. And conversely, if using less sugar, muffins may look more pale.
Additions/alterations to make your muffins interesting
pureed wet additions to replace part of the milk, add to liquids, plus add an extra 1/4 cup milk ( puree + milk = 1 cup + 1/4 cup extra milk):
Flavor combinations that I like
Component 3 of the basic muffin transformation: the topping
toppings before baking
When the muffins are cool I pack them up in a large ziploc bag and freeze. They make a quick grab-and-go breakfast, or nice addition to soup or salad for lunch or dinner.
The "rules" to remember about additions--
--If it's basically a wet item (purees, juices, extracts) add to the liquids.
--If it's a mostly (or all) dry ingredient (chopped, grated, whole fruits, nuts, spices, cheese, meat) add to the dry ingredients
--If adding a pureed fruit or vegetable, as part of the liquid, add extra milk -- increase the milk by about 1/4 cup
--If adding a grated or chopped fruit or vegetable, increase the flour by 1 Tablespoon.
--The greater amount of sugar, the faster the surface of muffin will brown. And conversely, if using less sugar, muffins may look more pale.
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What kind to make today? The rhubarb sure looks good! Rhubarb it is! |
Additions/alterations to make your muffins interesting
pureed wet additions to replace part of the milk, add to liquids, plus add an extra 1/4 cup milk ( puree + milk = 1 cup + 1/4 cup extra milk):
- 3/4 cup applesauce, pumpkin puree, mashed bananas, or carrot puree (don't forget to increase milk by 1/4 cup)
juice substitution replacing part of milk (juice + milk = 1 cup), add to liquids
- 1/2 cup orange juice
- 1/4 cup lemon juice
- 1 cup blueberries
- 1 cup small dices apples or rhubarb
- 3/4 cups grated zucchini or carrots
- 1/2 cup cranberries, chopped in food processor
- 1/2 cup chopped nuts/seeds
- 1 1/2 Tablespoons poppy seeds
- 1/2 cup raisins, chopped dates, chopped dried fruit of any variety
- substitute 1 cup whole wheat flour for 1 cup of the white
- substitute 1/2 cup bran for 1/2 cup flour
- 1 teaspoon lemon or orange zest
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg or ginger
- 1/4 teaspoon cloves
wet flavorings, add to liquids:
to make savory muffins- 1 teaspoon vanilla, or maple extract extract
- reduce sugar to 2 Tablespoons
- add 1/2 cup bacon bits or ham
- add 1/2 cup cheddar cheese
- add 1/4 cup frozen, chopped spinach or other greens, thawed and liquid drained out
- pinch red pepper flakes
Flavor combinations that I like
- zucchini, nutmeg, citrus zest, orange or lemon juice, with lemon glaze
- lemon zest, poppy seeds, lemon juice, plus maybe a little extra sugar (2 T.)
- apples, cinnamon, cloves, vanilla extract, nuts, with crumb topping
- rhubarb, orange zest, with crumb topping
- carrots, raisins, cinnamon, cloves, cinnamon/sugar topping
- pumpkin puree, ginger, cinnamon, cloves, nuts, with maple glaze
- cranberry, orange zest, nutmeg, vanilla, sprinkled with sugar
- bran, vanilla, raisins, with homey glaze
- mashed bananas, nuts,vanilla extract and nut topping
Component 3 of the basic muffin transformation: the topping
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crumb topping sprinkled on tops just before baking |
toppings before baking
- sugar
- cinnamon and sugar
- crumb topping: 1/3 cup flour, 2 Tablespoons sugar, pinch salt, 2 Tablespoon soft butter, blend all together, and add just enough water (I think about 1 teaspoon) to form crumbs. I do this in the same mixing bowl that I mixed the batter in, mashing the butter into the sugar/flour with the back of the spoon.
- chopped nuts
- powdered sugar glaze: to 1/3 cup powdered sugar, add enough milk, lemon juice, orange juice to form a glaze, can also add maple extract or vanilla extract
- honey glaze, just honey, good on bran muffins
- butter spread on each muffin top as it comes out of the oven, for a soft crust and buttery flavor
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