Post by SeaDragon on Dec 21, 2017 15:52:26 GMT 10
Much ado about muffins
By Amy Beh (circa 1996)
MUFFINS are mini-cakes. Freeze them for brunch treats, tea time or for any time when you need to stop and take a well-earned carbohydrate break. They are so simple to make and take less than half an hour to bake.
Lemon Poppy Seed Muffins
Ingredients:
2 eggs, lightly beaten
225ml milk + 3 tbsp lemon juice, set aside to turn sour
Place these ingredients in a bowl and mix well to combine:
125ml milk
60ml corn oil
3 tbsp honey
2 1/2 tbsp black poppy seeds
1 tbsp grated lemon rind
275g self-raising flour, sifted
100g castor sugar
Method:
MIX sour milk with the beaten egg. Use a hand whisk to whip it up lightly. Add flour and sugar to the poppy seed mixture and mix until just combined. Stir in lemon rind and mix well. Stir in sour milk mixture until just combined.
Spoon mixture two-thirds full into greased muffin cups and bake at 190-200°C for 20-25 minutes or until muffins are cooked when tested with a skewer. Turn onto wire racks to cool.
Spiced Apple Muffins
Ingredients:
55g melted butter
1 egg
100g sugar
Grated rind of 1 orange
125ml orange juice
Sift these ingredients:
140g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp ground nutmeg
1/2 tsp ground mixed spice
1/4 tsp ground ginger
1/4 tsp salt
1 apple -- peeled, cored and chopped coarsely
125g raisins
50g chopped walnuts
Method:
WHISK egg lightly in a mixing bowl. Add the melted butter and continue to whisk. Add sugar, orange rind and juice. Whisk to blend.
Place the sifted ingredients in a large mixing bowl. Make a well in the centre and pour in the egg mixture. Stir well to blend with a spoon. Add the chopped apples, raisins and walnuts.
Grease muffin tins. Fill the cups three-quarters full with the muffin mix and bake in a pre-heated oven at 190°C for about 20-25 minutes until the top springs back when touched lightly. Transfer to a rack to cool and dust with icing sugar.
Dried Apricot and Yoghurt Muffins
Ingredients:
150ml apricot flavoured yoghurt
75ml UHT milk
150g dried apricots, chopped finely
115g butter
150g castor sugar
2 eggs
1 tsp vanilla essence
Sift these ingredients:
200g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
1/4 tsp salt
Method:
COMBINE the chopped dried apricots and yoghurt in a bowl. Cover and leave aside for 1/2 an hour to soften the apricots.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Add vanilla essence, stir in the apricot yoghurt mixture and blend well.
Fold in the sifted flour and mix in the milk gradually.
Fill greased muffin tins to two-thirds full. Bake at 180°C for about 20 minutes or until golden in colour.
By Amy Beh (circa 1996)
MUFFINS are mini-cakes. Freeze them for brunch treats, tea time or for any time when you need to stop and take a well-earned carbohydrate break. They are so simple to make and take less than half an hour to bake.
Lemon Poppy Seed Muffins
Ingredients:
2 eggs, lightly beaten
225ml milk + 3 tbsp lemon juice, set aside to turn sour
Place these ingredients in a bowl and mix well to combine:
125ml milk
60ml corn oil
3 tbsp honey
2 1/2 tbsp black poppy seeds
1 tbsp grated lemon rind
275g self-raising flour, sifted
100g castor sugar
Method:
MIX sour milk with the beaten egg. Use a hand whisk to whip it up lightly. Add flour and sugar to the poppy seed mixture and mix until just combined. Stir in lemon rind and mix well. Stir in sour milk mixture until just combined.
Spoon mixture two-thirds full into greased muffin cups and bake at 190-200°C for 20-25 minutes or until muffins are cooked when tested with a skewer. Turn onto wire racks to cool.
Spiced Apple Muffins
Ingredients:
55g melted butter
1 egg
100g sugar
Grated rind of 1 orange
125ml orange juice
Sift these ingredients:
140g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp ground nutmeg
1/2 tsp ground mixed spice
1/4 tsp ground ginger
1/4 tsp salt
1 apple -- peeled, cored and chopped coarsely
125g raisins
50g chopped walnuts
Method:
WHISK egg lightly in a mixing bowl. Add the melted butter and continue to whisk. Add sugar, orange rind and juice. Whisk to blend.
Place the sifted ingredients in a large mixing bowl. Make a well in the centre and pour in the egg mixture. Stir well to blend with a spoon. Add the chopped apples, raisins and walnuts.
Grease muffin tins. Fill the cups three-quarters full with the muffin mix and bake in a pre-heated oven at 190°C for about 20-25 minutes until the top springs back when touched lightly. Transfer to a rack to cool and dust with icing sugar.
Dried Apricot and Yoghurt Muffins
Ingredients:
150ml apricot flavoured yoghurt
75ml UHT milk
150g dried apricots, chopped finely
115g butter
150g castor sugar
2 eggs
1 tsp vanilla essence
Sift these ingredients:
200g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
1/4 tsp salt
Method:
COMBINE the chopped dried apricots and yoghurt in a bowl. Cover and leave aside for 1/2 an hour to soften the apricots.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Add vanilla essence, stir in the apricot yoghurt mixture and blend well.
Fold in the sifted flour and mix in the milk gradually.
Fill greased muffin tins to two-thirds full. Bake at 180°C for about 20 minutes or until golden in colour.