muffin

Muffin recipes are the easiest thing to come by. Do you understand that the muffins you make at home will be nothing at all like the ones you buy at the store? Homemade muffins will not be as cake-like as those at the store. It is very important that you understand there is a specific and important procedure to making muffins properly. First, mix all dry ingredients together, second, mix all wet ingredients together. Pour the wet ingredients into the dry ingredients and stir/fold together with a spatula, using no more than 12-15 strokes. The batter should be lumpy and not smooth or you will create long tunnels inside the baked muffin. The correctly made muffing will have a pebbly, rounded top. If the tops peak or the inside has tunnels, you have overstirred the batter. The following is the basic muffin recipe. If you want cake-like muffins instead, buy a cake mix or muffin mix. Basic muffin recipe

2 cups all purpose flour 3 tablespoons sugar 3 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 egg 4 tablespoons butter or margarine, melted and cooled.

Preheat the oven to 425F. Grease a muffin pan with 2 1/2 inch diameter cups or line them with paper baking cup liners. Measure accurately. Stir together all dry ingredients. Blend all wet ingredients well. Pour wet ingredients all at once into dry ingredients. Making 12 to 15 full circular strokes that scrape bottom of bowl, stir just until dry ingredients are moistened. Batter should be lumpy. Fill each prepared muffin cup 2/3 full with batter. Bake 20-25 minutes or until tops are lightly browned. Makes

1. Blueberry muffins--increase sugar to 1/2 cup and stir in 3/4-1 cup blueberries. Cheese muffins--reduce sugar to 1 tablespoon and stir in 1/2 to 3/4 cup shredded Cheddar cheese. Mix the cheese with the flour before adding liquid. Orange muffins--increase sugar to 1/2 cup and add 1 tablespoon grated orange peel; substitute 1/4 cup orange juice for 1/4 cup of the milk. nut muffins--increase sugar to 1/2 cup and stir 1/2 cup copped nuts into flour mixture before adding liquid. Raisin muffins--stir 3/4 raisins into flour mixture before adding liquid whole wheat muffins--substitute 1 cup whole wheat flour for 1 cup of all purpose flour. cornmeal muffins--substitute one cup cornmeal for one cup all purpose flour jam muffins--prepare batter, fill cups, just before baking, place 1/2 teaspoon jam in the center of the batter in each muffin cup special muffins--make blueberry muffins, fill cups, sprinkle chopped nuts and granulated sugar on the top of each batter filled cup Janet

I have a good-sized file of muffin recipes. These were gathered by a lady who put them into a single file. Then she then sent a copy of it to anyone who wanted it. It is too large to copy and paste here. Is there some way I could send this file to you if you would like it? BobbiJo

what's the difference if you use melted margarine vs creamed margarine in muffins?