How has it taken me so long to get into baking muffins? Seriously, they are so easy, delicious and versatile! I found a good basic recipe that seems to work pretty well and I’ve been doing some experimenting with different flavours – some sweet, some a bit more savoury, all super yummy.
The real trick with muffins is to hardly mix them at all. In fact they work best if you’re in a hurry! I mix my dry ingredients separately in a large bowl, then do the liquid in a smaller bowl, then combine them at the last minute. I also use a big ‘Texas’ style muffin tin – it holds 6 muffins and the recipe makes the perfect amount.
Basic Recipe (makes 6 Texas style muffins):
2 cups flour
¼ cup sugar
1 tablespoon baking powder
1 egg, beaten
1 cup milk
¼ cup oil or melted butter, cooled to room temperature
Grease a muffin tin and preheat oven to 200C. Mix all the dry ingredients together in a large bowl, and then add any extras* that you might like. Lightly whisk all the liquid ingredients in a smaller bowl, then add to the dry ingredients. Mix quickly and roughly, it doesn’t matter if there are a few lumps. Spoon into the muffin tin and bake for about 25 minutes.
They keep well for a few days in an airtight container, but I still like to warm them up slightly before serving.
I like to experiment with flavour combinations, they are so versatile that whatever you feel like will probably work, but here are a couple that I’ve found have worked nicely…
- 2/3 cup fresh blueberries + 2/3 cup white chocolate chips
- 2/3 cup dried cranberries + 2/3 cup white chocolate chips + 1/4 cup dessicated coconut
- 1 finely grated carrot + 2/3 cup chopped dates (I also substituted half wholemeal flour for this one)