Do you know how to make muffin recipes? Did you ever think “What really is a muffin”? Are they the same as cupcake recipes? Like cupcakes, muffins can be made into a variety of sizes; the mini, regular or jumbo.
When I learned how to make muffin recipes the biggest difference I noticed was that a muffin is not as sweet as a cupcake. A muffin should not be very sweet and does not have icing, but can have a crumb topping. Because of the lack of sugar in them, they make a great breakfast idea or a replacement for a sweet bread recipe to serve with a meal.
Good muffins are symmetrical in shape, with straight sides and a slightly rounded top. The top should never be peaked or cracked. The crust is a rich golden brown with a pebbly texture. The grain is uniform with a slight to medium coarseness depending on the technique which is used in the making; muffin technique or cake technique. These techniques are in the mixing which is first and foremost the success secret of muffin making.
In the “muffin technique” the batter must be stirred, never beaten and only until the dry ingredients are thoroughly moistened. This technique is usually used for plain muffins when no sugar or very little is used and gives a slightly coarse and open muffin texture. When the ingredients are moist, the batter will appear rough and lumpy and will break easily when lifted with the spoon. The small lumps will take care of themselves during the baking. When the mixture is over stirred or beaten, everything changes. The baked muffin will be small with peaked tops. The texture even might appear to be tough and rubbery and could have long holes and tunnels. Immediately after mixing, the batter should be spooned into the muffin pans and baked to avoid the loss any leavening action.
It is a matter of personal preference when you are learning how to make muffin recipes, which technique of mixing is used. The cake method is usually used for rich tea muffins, containing a larger proportion of shortening and sugar. For a finer grained cakelike texture use firm shortening and continue beating as the eggs and other ingredients are added.
Preheat oven to 400F degrees.
Grease muffin tins.
Combine the shortening, sugar and eggs and blend together.
Mix 1 ½ cups of flour, baking powder and salt together and alternately with the milk to the shortening mixture while mixing. Toss the berries lightly with the remaining ½ cup of flour and stir gently into the batter. Bake for 25 to 30 minutes or until test done.
Preheat oven to 400F degrees.
Grease muffin tins.
Sift the flour; measure; add the baking powder, salt and sugar and sift again. Combine the egg, milk and shortening. Pour into the flour mixture and stir just until all ingredients are moist. Fill the muffin pans 2/3 full and bake 20 to 25 minutes.
Preheat oven to 400F degrees; line muffin tin with paper liners.
Combine flour, cornmeal, sugar, baking powder, salt, cayenne, cheese, onion, green pepper and pimiento.
Combine eggs, milk and oil; add to dry ingredients stirring only until moistened.
Measure ½ cup of batter for each paper lined muffin cup; bake for 20 minutes.
Makes 9 jumbo muffins.
Preheat oven to 400F degrees: line 12 regular size muffin tins with paper liners.
Beat eggs slightly; stir in remaining ingredients EXCEPT for glaze until moistened.
Divide batter among prepared muffin cups; bake about 15 minutes until pick comes out clean.
Spread orange glaze over warm muffins.
TO MAKE ORANGE GLAZE: Mix ¾ cup powdered sugar and 3 or 4 teaspoons of orange juice until smooth.
Preheat oven to 375F degrees.
Combine 1 ½ cups of flour, baking powder and sugar in a large bowl; make well in center.
Combine egg, milk and ½ cup of butter; add to dry ingredients stirring just to moisten.
Fold in raspberries; spoon onto paper lined muffin tins filling 2/3 full.
Combine remaining ¼ cup flour, 2 tablespoons butter, pecans and brown sugar.
Sprinkle mixture over the muffins; bake 20 to 25 minutes until pick comes out clean.
Makes 1 dozen.Painless Cooking › Breads › Basic Techniques for Muffins
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