Muffins
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Cranberry Muffins ( makes 12)
2 cups all purpose flour1/4 cup yellow or white cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberries
1 tablespoon grated orange zest
3/4 cup milk
1/4 cup sour cream
1/4 cup vegetable oil
1 large egg
1/4 cup orange marmalade
1.Position the rack in the center of the oven and preheat the oven to 400°F.
2. Whisk the flour, baking powder, salt in a bowl till uniform. Set aside.
3. Place the cranberries,orange zest and the remaining 1/4 cup sugar in a food processor and process for 10 seconds till the mixture resembles cornmeal. Be careful not to over process it into a paste!
4. Scrape the mixture into a large bowl and add in the egg, milk, sour cream, oil and marmalade till uniform and smooth. Stir in the prepared flour mixture till moistened.
5. Fill the prepared tins 3/4 full. Bake for 25 minutes or until the muffins are browned with slight cracks.
6. Set the pan on a wire rack to cool for 10 minutes. Gently rock the muffins back and forth to release them from the tins.
White Chocolate Muffins (Makes 12)
Yummy!
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
12 ounces white chocolate or white chocolate chips
4 tablespoons unsalted butter at room temperature
1 large egg
3/4 cup sugar
3/4 cup milk
1 teaspoon vanilla extract
1.Position the rack in the center of the oven and preheat the oven to 375°F.
2. Chop the white chocolate into small pieces.
3. Whisk the flour, baking powder, salt in a bowl till uniform. Set aside.
4. Place 4 ounces of white chocolate and butter in a double boiler set over simmering water. Stir constantly till the butter and chocolate has melted. Cool for 10 minutes.
5. Whisk the egg and sugar until thick and pale yellow in a large bowl. Whisk in the cooled chocolate mixture until smooth. Then whisk in the milk and vanilla extract.
6. Use a wooden spoon to stir in the remaining chopped white chocolate. Stir in the prepared flour mixture till moistened.
7. Fill the prepared tins 3/4 full. Bake for 20 minutes or until the muffins are browned with slight cracks.
8. Set the pan on a wire rack to cool for 10 minutes. Gently rock the muffins back and forth to release them from the tins.
1 tablespoon baking powder
1/2 teaspoon salt
12 ounces white chocolate or white chocolate chips
4 tablespoons unsalted butter at room temperature
1 large egg
3/4 cup sugar
3/4 cup milk
1 teaspoon vanilla extract
1.Position the rack in the center of the oven and preheat the oven to 375°F.
2. Chop the white chocolate into small pieces.
3. Whisk the flour, baking powder, salt in a bowl till uniform. Set aside.
4. Place 4 ounces of white chocolate and butter in a double boiler set over simmering water. Stir constantly till the butter and chocolate has melted. Cool for 10 minutes.
5. Whisk the egg and sugar until thick and pale yellow in a large bowl. Whisk in the cooled chocolate mixture until smooth. Then whisk in the milk and vanilla extract.
6. Use a wooden spoon to stir in the remaining chopped white chocolate. Stir in the prepared flour mixture till moistened.
7. Fill the prepared tins 3/4 full. Bake for 20 minutes or until the muffins are browned with slight cracks.
8. Set the pan on a wire rack to cool for 10 minutes. Gently rock the muffins back and forth to release them from the tins.
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Things To Note - Oven
It is important to note that the oven is the important tool in baking muffins. Different ovens may affect the quality of muffins. The different degree of hotness of an oven might cause the muffins to be overcooked or undercooked or may not even rise properly.
Read the manual that comes with your oven. A convectional oven is better than one that is integrated with microwave. I've used an integrated one before and it seems that the temperature is hard to control.
Banana Muffin (makes 12)
Delicious, Yummy! If you like, you can add in 3/4 cup walnuts with the milk
2 cups all purpose flour2 tablespoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter at room temperature
2 large eggs
1 cup sugar
2 tablespoons milk
1 teaspoons vanilla extract
2 large bananas
1/2 teaspoon white vinegar
1.Position the rack in the center of the oven and preheat the oven to 400°F.
2. Whisk the flour, baking soda,cinnamon, salt in a bowl till uniform. Set aside.
3. In a large bowl, cream the butter and sugar with a wooden spoon till smooth, approximately 2 minutes. Add the eggs in, one at a time, mixing it well into the mixture.
4. Peel the bananas and mash them into the butter mixture with a potato masher. Stir in the milk, vanilla extract and vinegar till the mixture is smooth and creamy. Add in the prepared flour mixture till moistened.
5. Fill the prepared tins 3/4 full. Bake for 18 minutes or until the muffins are browned with slight cracks.
6. Set the pan on a wire rack to cool for 10 minutes. Gently rock the muffins back and forth to release them from the tins.
Baking Essentials
Things to prepare and note befor baking
1. Brush
Some pans I use such a baguette, muffin, panettone, brioche, etc.
2. Cooling Rack
I normally cool all of my muffins before turning them over.
3. Specialty Pans
E.g. of pans I use less often, such a baguette, muffin, brioche, etc.
4. Freezer Bags
You can store the muffins in air tight freezer bags and put them in the fridge to keep them longer.
5. Pot Holder & Gloves
Important if you do not not want to scald yourself.
Some pans I use such a baguette, muffin, panettone, brioche, etc.
2. Cooling Rack
I normally cool all of my muffins before turning them over.
3. Specialty Pans
E.g. of pans I use less often, such a baguette, muffin, brioche, etc.
4. Freezer Bags
You can store the muffins in air tight freezer bags and put them in the fridge to keep them longer.
5. Pot Holder & Gloves
Important if you do not not want to scald yourself.
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