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American Muffins

Posted 18/01/2008 by Liz Hinds

Blueberry muffins

American style muffins have seen an increase in popularity over the last few years, especially with the spread of the large coffee chains throughout the country. They have a distinctive shape – rather mushroom like – and are usually a little less sweet than more traditional small cakes.

They’re very easy and quick to make, and the ingredients can be as simple or as exotic as you like.

If you’re planning on Making Muffins, it’s probably worth buying the right pan so you’ll get the authentic shape. Paper cases are also available and, while they’re not essential, they do keep the base of the cake a bit softer.

The quantities given in each recipe are enough for a 12 bun tray.

The key to making good muffins? A light touch and speed!

Blueberry Muffins

  • 300g (10oz) plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 2 free range eggs
  • 240ml (8floz) natural yogurt
  • 56g (2oz) butter (melted)
  • 1 teaspoon vanilla essence
  • 100g (4oz) caster sugar
  • 225g (8oz) blueberries (fresh or defrosted)

Pre heat the oven to 200ºC (180ºC Fan Oven / 390 F / Gas Mark 6). Grease the muffin tray or prepare the cases.

Sieve together the flour, salt, baking powder and bicarb. In a separate bowl mix together the eggs, yogurt, butter, vanilla. Add the sugar and re sieve the flour mixture on top. Mix quickly and lightly.

Fold in the blueberries. Pour the batter into the Muffin Tray. Bake for 18-20 minutes or until well risen and golden. Cool on a wire rack.

Double Choc Muffins

  • 225g (8oz) plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • 2 tablespoons cocoa
  • 175g (6oz) caster sugar
  • 150g (5oz)  good quality chocolate chips
  • 240ml (8floz) whole milk
  • 90ml (3floz) vegetable oil
  • 1 free range egg
  • 1 teaspoon vanilla essence
  • Extra good quality chocolate chips for decorating

Pre-heat the oven to 200ºC (180ºC Fan Oven / 390 F / Gas Mark 6). Grease the muffin tray or prepare the cases.

Sieve together the flour, baking powder, bicarb and cocoa. In a separate bowl mix together the milk, oil, egg and vanilla. Add the sugar and chocolate chips and then re sieve the flour mix on top. Mix quickly and lightly.

Pour the batter into the muffin tray. Sprinkle extra chocolate chips on top and bake at 200ºC (180ºC Fan Oven / 390 F / Gas Mark 6), for 18-20 minutes or until well-risen. Cool on a wire rack.

‘Good For You’ Muffins

  • 240ml (8floz) natural yogurt
  • 1 teaspoon bicarbonate of soda
  • 150g (50oz) plain flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 58g (4oz) natural bran
  • 110g (4oz) margarine (melted)
  • 175g (6oz) brown sugar
  • 2 free range eggs
  • 100g (3.5oz) raisins

Pre heat the oven to 180ºC (160ºC Fan Oven / 350 F / Gas Mark 4). Prepare a muffin tray.

Mix yogurt and bicarb together and set aside while you prepare the rest.

Sieve together the flour, salt and baking powder. Stir in the bran. Mix together the margarine, sugar and eggs. Then, alternately, in batches, stir in dry ingredients and yogurt.

Fold in the raisins. Pour the batter into the muffin tray – don’t over-fill – and bake for 20-25 minutes, until well-risen and springy. Cool on a wire rack.

Apple Muffins

  • 150g (5oz) plain flour
  • 1 tablespoon baking powder
  • 1½ teaspoons mixed spice
  • A pinch of salt
  • 2 tablespoons white sugar
  • 4 tablespoons brown sugar
  • 1 free range eggs
  • 240ml whole milk
  • 4 tablespoons butter, melted
  • 1 large Bramley cooking apple
  • 50g (1.75oz) sultanas
  • 1 tablespoon oats
  • 1 tablespoon Demerara sugar

Pre heat the oven to 200ºC (180ºC Fan Oven / 390 F / Gas Mark 6). Prepare a muffin tray.

Core, peel and roughly chop the apple. Stew it gently over a low heat for a about 5-10 minutes until softened.

Sieve together the flour, baking powder, mixed spice and salt. In a separate bowl, mix together the sugar, egg, milk and melted butter. Re-sieve the flour onto this mixture and fold it in lightly. Fold in the sultanas and cooled apple.

Pour the batter into the muffin cases. Mix together the oats and Demerara sugar and sprinkle over the tops of the muffins. Bake for about 20-25 minutes until well-risen and firm. Cool on a wire rack.

  • Try other fresh or dried fruits.
  • Chopped nuts make a tasty topping.
  • Try lemon or almond essence.
  • Vary the taste with plain, Milk or White Chocolate chips.
  • Combine raspberries and chocolate or apple and cinnamon.

More American Recipes

If you’ve got a taste for US desserts, try making our American Classic Cakes or American Pecan Pies.

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