MamaBake Basics – The Muffin Recipe

LoadingAdd to recipe box

Everyone needs a few good basic recipes that, once made a few times, get stored to memory.  This is one of them.

Endlessly adaptable and pretty much foolproof, you’ll be adding a batch of muffins to your weekly meal prep in no time!

Makes approx. 16 muffins.

Tightly covered, the muffins will last a week in the fridge or can be frozen.

Ingredients

2 cups flour (a mix of plain white flour and wholemeal works beautifully)
1 cup sugar (use a mixture of dark and light sugars – golden caster sugar and coconut sugar is good)
½ cup butter
1 cup buttermilk or plain yoghurt
1 egg
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
2 cups of other mix-ins (sweet or savoury it’s up to you)

Method

  1. Preheat the oven to 190 degrees C. Prepare a muffin pan with papers or just grease it really well with a bit of butter or oil. If you don’t have muffin papers you can also press squares of baking paper into the tins.
  2. Combine the flour, baking powder, baking soda and salt in a bowl.
  3. In a separate bowl, cream the butter and sugar together.
  4. Add the egg, beat it in thoroughly. As with every batter, scrape the bottom to ensure that there are no clumps and beat to combine.
  5. Gently fold through the dry ingredients and buttermilk or yoghurt alternatively.
  6. Finally, stir in your mix-ins (don’t over mix).
  7. Bake for 15-20 minutes until the tops are golden brown. Press in the centre of one of the middle muffins; if it springs back, you’re good to go.

Notes:

  • With mix-ins, try to keep them small. Bite size pieces of fruit, no more than 2 centimetres wide and preferably around 1.5. Pieces that are too big may not cook properly or release too much moisture into the batter and the muffins with have wet spots. Fresh apple, stone fruit, pear, berries, and banana cook just fine in the batter without having to precook the fruit. Try to use no more than 1/5 cups of fresh fruit in your muffins or they will be too wet. Dried fruit, seeds and nuts are great mix-ins. Chocolate chips and coconut flakes are also delicious. You don’t need a full 2 cups of mix-ins, but I would use no less than 1 cup and no more than 2.
  • With spices like cinnamon, add no more than 1 teaspoon.
  • To make chocolate muffins, add a couple of tablespoons of good quality cocoa powder.
  • Buttermilk substitutes:  Natural yoghurt is a fine substitute for buttermilk.  If your yoghurt is quite thick, you can thin it with a little milk.
  • Freezing: very well – up to a month.

Want MORE muffin recipes?  Go here

 

Speak Your Mind