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A muffin is a type of bread that is baked in
small portions. Many forms are somewhat like small cakes or cupcakes in
shape, although they usually are not as sweet as cupcakes and generally
lack frosting. Savory varieties, such as cornbread muffins, also exist. |
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Left: A blueberry
muffin in a paper muffin cup. |
There are many varieties and flavors of muffins made with a
specific ingredient such as blueberries, chocolate chips, cucumbers, raspberry,
cinnamon, pumpkin, date, nut, lemon, banana, orange, peach, strawberry,
boysenberry, almond, and carrot, baked into the muffin.
Muffins are often eaten
for breakfast; alternatively, they may be served for tea or at other meals.
They generally fit in the palm
of an adult hand, and are intended to be consumed by an individual in a single
sitting.
Muffins are made from a thick
batter, and baked in a muffin tin, possibly lined with muffin liner. Muffins are
characterized by a mushroom-like "head" or "crown" which is formed when the
cooking batter rises above the top of the muffin tin. Muffins are usually sweet,
and often involve berries suspended in the batter, such as
blueberry muffins (see the recipe below).
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Blueberry
Muffin Recipe Ingredients |
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1 3/4 cups (420g) flour
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1/3 cup (160ml) sugar
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2 teaspoons baking powder
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1/4 teaspoon salt
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1 eggs, beaten
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3/4 cup (180ml) milk
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1/4 cup (60ml) cooking oil
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3/4 cup (180ml)
blueberries, fresh or frozen
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Serves:
twelve persons. |
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Recipe Cooking and Preparation
Method |
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Grease muffin cups or line with
paper cups; set aside.
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Preheat the oven to 400°F (200c).
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In a medium bowl, combine flour,
sugar, baking powder, and salt. Make a well in the
center of the mixture and set aside.
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In a small bowl, combine beaten
egg, milk, and oil. Add this mixture all at once to
the flour mixture. Fold in blueberries and stir just
until combined. Do not overstir.
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Spoon batter into prepared cups,
filling each about two-thirds.
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Bake for 18 to 20 minutes or
until golden. When a wooden toothpick is inserted
near the middle, it should come out clean.
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Remove from muffin cups and let
cool on a wire rack for 5 minutes.
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Notes and Tips |
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- The mixture should be lumpy after stirring.
Otherwise, the muffins will be tough.
- Leaving the muffins in the muffin cups can make
them soggy.
- To make jumbo muffins, reduce the temperature to
350° (180c) and bake for 30 minutes.
- To make mini muffins, bake for about 10 minutes
at 400° (200c)
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