From the ABC Jams and Preserves Talkback yesterday, there was a listener request for a lighter version of muffins, with a more cake like texture than some tend to be, so here is my Multi-purpose Muffin recipe, very adaptable.
I’ve included a number of tips and hints for baking and flavouring them.
The texture of these muffins is quite light – not doughy as some muffins tend to be.
This recipe should make approximately 10 larger sized muffins or 18 to 20 smaller.
1 egg (use two if they are smallish)
¾ cup sugar
¾ cup milk (or coconut milk)
1½ cups self raising flour
80g butter, melted (or you can substitute 80ml light olive or similar oil)
Heat oven to 170 degrees C, fan forced. (If you oven bakes hot this can be reduced to 160 degrees, of it cooks slow increase to 180 r 190 degrees.)
Line muffin tins with muffin papers. Spray the inside of each muffin paper with cooking oil spray (as an added precaution to stop sticking).
Whisk the egg and sugar until well combined (I just use a hand balloon whisk, beating for about 30 strokes).
Cease whisking and add the milk, self raising flour (no need to sift) and melted butter.
Only now whisk again, doing so until the batter is smooth.
Fold in (with a metal spoon) any flavourings of your choice, such as:
- 1 cup fresh or frozen blueberries, or other berries
- a diced banana or two, depending on size – equal to about 1 cup and maybe a small handful of chopped walnuts
- Diced apple – this can be combined with the blueberries, using about half a cup of each
- ¾ cup choc chips
- 1 cup sultanas or other dried fruit (chopped dates and walnut is a really nice combination)
- Finely grated rind one lemon, lime or orange
- ½ teaspoon vanilla paste or extract
- For chocolate flavour, replace one tablespoon of the self raising flour with one tablespoon cocoa powder (fill muffin papers just a little more in this case, about a teaspoonful extra)
Spoon the mixture into muffin papers to two thirds full (a little more than this won’t hurt, but certainly no more than three quarters full).
Bake for 20 to 25 minutes (for larger muffins) or 15 to 20 minutes for smaller muffins.
Leave to stand in tins for 5 minutes, then remove to a wire rack to cool.
The muffins can be topped with some (or none of the following):
- While still hot, brush with melted butter and a dusting of cinnamon and sugar
- When cool, they can be dusted with sifted icing sugar
When cool – ice with a thin spread of icing (orange flavoured choc chip muffins iced with orange icing for example are delicious)