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Hi
just wondering if anyone has a nice muffin recipe they would like to share?
im not looking for any particular type
thanks

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Mammy to 5 great kids!!

The Annabel Karmel ones from her cookbook for kids are FAB!!! I started a thread on them here last year.

ANNABEL KARMEL BEST MUFFINS

Double Chocolate:

120g plain flour
30g cocoa powder
1 tsp baking powder
1/8 tsp bicarbonate of soda
¼ tsp salt
85g soft light brown sugar
85g milk chocolate chips.
85g butter, melted and cooled slightly
1 egg
5 tbsp milk
1 tsp vanilla extract
3 tbsp natural yogurt


1. Preheat the oven to 180 C. Line a muffin tin with paper muffin cases.
2. Put the flour, cocoa, chocolate chips, baking powder, bicarbonate of soda, salt and sugar in a large bowl. Mix them together
3. In another bowl, put the butter, egg, milk, vanilla and yogurt and whisk them together.
4. Pour the whisked butter mixture onto the flour mixture.
5. Stir everything together. Be careful not to over mix – there should still be a few lumps.
6. Spoon the mixture into the muffin cases. Bake for 18 – 20 minutes until risen and firm to the touch. Cool for 5 minutes in the tin, then remove and put on a wire rack to cool completely.



Lemon and Blueberry:

150g plain flour
1 tsp baking powder
1/8 tsp bicarbonate of soda
¼ tsp salt
85g caster sugar
85g blueberries
Zest of 1 lemon
85g butter, melted and cooled slightly
1 egg
4 tbsp milk
1 tsp vanilla extract
3 tbsp natural yogurt
Demarara sugar


1. Preheat the oven to 180 C. Line a muffin tin with paper muffin cases.
2. Put the flour, baking powder, bicarbonate of soda, salt, blueberries, zest of lemon and sugar in a large bowl. Mix them together
3. In another bowl, put the butter, egg, milk, vanilla and yogurt and whisk them together.
4. Pour the whisked butter mixture onto the flour mixture.
5. Stir everything together. Be careful not to over mix – there should still be a few lumps.
6. Spoon the mixture into the muffin cases. Add ¼ tsp of demarara sugar to the tops of each muffin before baking. Bake for 18 – 20 minutes until risen and firm to the touch. Cool for 5 minutes in the tin, then remove and put on a wire rack to cool completely.

NOTE: If making lemon muffins only add the juice of ½ a lemon to the above mixture.



Lami

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Save the Earth, it's the only planet with Chocolate

These are the ones I make the most: kendee's recipe


Mixed Berry Muffins (makes 12)

300g Self-raising flour
1 tsp Baking powder
150g Caster Sugar
100g White Chocolate
100g Fresh Raspberries
150g fresh Blueberries
1 egg, lightly beaten
125g melted butter
175mls Buttermilk
3 tblsp Milk
1 tsp Vanilla extract
2 tsps icing sugar, to decorate

Preheat oven to 200/Gas mark 6. Line tin with muffin cases
Mix flour, baking powder, sugar & chocolate in a large bowl. Scatter two thirds of the berries over the dry ingredients.
In a separate bowl mix together the egg, melted butter, buttermilk, milk & vanilla extract.
Add the wet ingredients to the dry and mix briefly until just combined.
Spoon the batter into the muffin cups dividing it evenly then top with the remaining berries, pressing them gently into the batter.
Bake in the oven for 20 mins or until risen & golden. Cool in the tin for 10 mins then turn out onto a wire rack. Serve dusted with icing sugar.

As I said earlier I didn't have any buttermilk so I used natural yoghurt. Also I didn't put in any white chocolate, I just added an additional 10g of sugar! I like the tartish taste of the berries. Didn't dust with icing sugar either!!

Edited to say I use frozen berries straight from the freezer.

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And this must be the prime of life..
P.Larkin.

this is one of my favourites, mostly because I always seem to be throwing out bananas!


Banana Muffins Recipe:

1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped (optional)
1 3/4 cups (230 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract


Method:

Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Butter or spray with a non stick spray, 12 - 1/2 cup muffin pan.
Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.

In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.)

Spoon the batter into the prepared muffin tins. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.
Makes 12 regular sized muffins

Great recipes, Thanks ladies

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Mammy to 5 great kids!!

lovely recipes, just marking this as I need will need to bake some end of term treats next week, for the lat day of school!