Basic Sweet Muffins (and variations)
Ingredients
- *See below
Instructions
For a basic, sweet muffin to which you may add your own variations, you'll need 3/4 cup whole wheat flour, 1 cup all purpose flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon salt. Mix together in a big bowl. Now preheat the oven to 400 degrees. In a small bowl, mix together 1/2 cup milk, 1 egg, 1/3 cup vegetable oil and 1/2 cup honey. Make a well in the dry ingredients and pour in the blended wet ingredients. Stir together briefly. Rest batter for one minute. Fill 12 muffin cups ’ of the way full. Bake for 20 minutes.
Variations are countless as the colors in an autumn forest; add 1/2 cup of blueberries, chopped apple, dates, raisins, any chopped dried fruit, banana slices, and/or 1/2 cup chopped nuts, a tablespoon grated orange or lemon rind or a teaspoon of cinnamon or nutmeg.
Flour is the main ingredient and I've found that the best muffins start with a mixture of all purpose and whole wheat flour. The more whole grain flour you use, the more nutritious — but heavier — the muffin, so go with about half and half. Cornmeal, oatmeal, rye flour and soy flour may also be mixed in with the whole wheat flour to add texture, flavor and nutrition.
Liquids can be milk, fruit juice or water. Leavening agents such as baking powder, baking soda and eggs create steam, making the muffins rise. Eggs also add flavor and protein.
Sweeteners like sugar, honey, molasses and maple syrup add flavor and moisture, aid in browning and help the bread stay fresher longer. Flavoring can be anything from blueberries to basil, nuts or spices.
For the best muffins, keep these tips in mind. Always start with ingredients at room temperature. Like biscuits, muffins should be mixed with a light hand. Combine the dry ingredients and the wet ingredients in separate bowls, then make a well in the center of the dry ingredients into which you pour the wet ingredients. Stir together the two only until the dry ingredients are well moistened. Then let the batter rest and allow the leavening to activate.
*Source: Clarion-Ledger - Jackson, Ms
Variations are countless as the colors in an autumn forest; add 1/2 cup of blueberries, chopped apple, dates, raisins, any chopped dried fruit, banana slices, and/or 1/2 cup chopped nuts, a tablespoon grated orange or lemon rind or a teaspoon of cinnamon or nutmeg.
Flour is the main ingredient and I've found that the best muffins start with a mixture of all purpose and whole wheat flour. The more whole grain flour you use, the more nutritious — but heavier — the muffin, so go with about half and half. Cornmeal, oatmeal, rye flour and soy flour may also be mixed in with the whole wheat flour to add texture, flavor and nutrition.
Liquids can be milk, fruit juice or water. Leavening agents such as baking powder, baking soda and eggs create steam, making the muffins rise. Eggs also add flavor and protein.
Sweeteners like sugar, honey, molasses and maple syrup add flavor and moisture, aid in browning and help the bread stay fresher longer. Flavoring can be anything from blueberries to basil, nuts or spices.
For the best muffins, keep these tips in mind. Always start with ingredients at room temperature. Like biscuits, muffins should be mixed with a light hand. Combine the dry ingredients and the wet ingredients in separate bowls, then make a well in the center of the dry ingredients into which you pour the wet ingredients. Stir together the two only until the dry ingredients are well moistened. Then let the batter rest and allow the leavening to activate.
*Source: Clarion-Ledger - Jackson, Ms
Recipe Info
Views
790
Date
December 1, 2003
Categories
Breads