Four Muffins - One Batter Mix

The easiest thing to bake is a muffin. It is a good way to learn to bake and if you are a seasoned baker, it is a good test of one's baking skills.

Muffins can also be fun to bake, especially if you are making them for a fete or to give away as party favors. The nice thing is that you can get creative with the flavours and toppings, that I would call it something of a baker's challenge. The idea is not to set your limitations but to allow your tastebuds to rule ... I think I would fancy some cayenne pepper in my chocolate muffin :-)

Here are four varieties of muffins made from one batter mix. Divide the batter into 4 equal portions in separate bowls and then let your imagination take over. I have provided you with a sample combination. You can try something of your own ...

Get the full recipe here...

Prep Time: 30 mins Total Time: 1 hour Makes: 25 - 30 muffins Ingredients: Method of Preparation: 6 cups all-purpose flour 5 eggs 2 cups sugar 1 cup vegetable oil 1 cup butter 1 1/4 cups milk 6 tsps baking powder In a small bowl, combine the flour and baking powder. In another bowl, whisk together the oil, butter, sugar, eggs and milk. Add the flour mixture a little at a time into the wet ingredients; Combine all the ingredients - but do not overmix the muffin batter. Divide the batter into 4 equal portions for 4 varieties (Nos 4 - 7). 1/2 cup cocoa powder, 1/2 cup chocolate chips, 2 tsps brandy 1/2 cup chopped glazed cherries, 1/2 cup coloured jelly beans, 1 tsp strawberry essence 1/2 cup pineapple bits, 1 tbsp coconut milk, 1 tsp almond essence 1/4 cup molasses, 1/2 cup black currants, 1/2 tsp ginger powder, 1/2 tsp vanilla extract Spoon the mixes separately into paper lined muffin tins and bake at 160 -180 deg for about 20 - 30 minutes. Personal Notes: It's important NOT TO OVERMIX muffin batter. Over-mixing develops the gluten in the flour which will produce a tough and dense muffin with tunnels. Just a few strokes should do to combine the ingredients. The batter should still be lumpy. The higher sugar and fat content in a muffin, you will have a richer cake-like muffin with a softer crumb. The increased fat content also minimizes the development of gluten. If using a dark colored pan, reduce the oven temperature a bit because dark colored pans absorb more heat, so they become hotter than light colored pans. Paper or foil muffin cup liners are sometimes used to line the muffin pans. They help to make clean-up easier but they also help to keep the muffins moist and help prevent them from drying out. However, if you like your muffins to have a crust, do not use paper liners. Instead, spray the muffin pan with a non stick vegetable spray. Make sure you do not overbake muffins or they will be dry. Chopped fruit, nuts, spices, cornmeal, bran, oats can be added to give the muffins texture and flavor. Toppings (frostings) can transform a plain basic muffin into something special. Reference: http://www.joyofbaking.com/muffins/muffins.html Similar Recipes: http://allrecipes.com/Search/Recipes.aspx?WithTerm=muffins Google Images: http://images.google.com/images?hl=en&q=muffins Google Book Search: http://books.google.com/books?q=muffins Courtesy: CrazyaboutBaking.blogspot.com

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Instructions for Printing & Assembling the Recipe Card 1. In Print Preview: Select Print Size - Shrink to Fit. 2. In Print Mode: Select Portrait / A4 / Normal or Best. 3. To Assemble the Card: Fold along the (bottom) dotted line. Cut along the (sides) dotted lines. Cut a straight line about 1 cm away from the (top) dotted line. Punch 2 holes in the 1 cm tab, to place the card in a file/organizer. Stick front to back of card to make a firm recipe card. Alternatively, cut on the dotted lines and stick on to heavy paper. Your card is ready. Enjoy! [ see diagram for instructions ]