American 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!
Raspberry Muffins
- 2 cups plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
- 2 eggs
- 1 cup natural yogurt
- ¼ cup butter, melted
- 1 teaspoon vanilla essence
- ½ cup caster sugar
- 1½ cups raspberries, fresh or defrosted
Pre-heat the oven to 200oC, 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 raspberries. 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
- 8 oz plain flour
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 2 tablespoons cocoa
- 6 oz caster sugar
- 5 oz chocolate chips
- 8 fl oz milk
- 3 fl oz vegetable oil
- 1 egg
- 1 teaspoon vanilla essence
- Extra choc chips for decorating
Pre-heat the oven to 200oC, 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 choc chips on top and bake at 200oC, gas mark 6, for 18-20 minutes or until well-risen. Cool on a wire rack.
'Good-for-you' Muffins
- 1 cup natural yogurt
- 1 teaspoon bicarbonate of soda
- 1 cup plain flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 cup natural bran
- ½ cup margarine, melted
- 1 cup brown sugar
- 2 eggs
- ½ cup raisins
Pre-heat the oven to 180oC, 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
- 1 cup plain flour
- 1 tablespoon baking powder
- 1½ teaspoons mixed spice
- A pinch of salt
- 2 tablespoons white sugar
- 4 tablespoons brown sugar
- 1 egg
- 1 cup milk
- 4 tablespoons butter, melted
- 1 large Bramley cooking apple
- ¼ cup sultanas
- 1 tablespoon oats
- 1 tablespoon Demerara sugar
Pre-heat the oven to 200oC, 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.
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