Pineapple & White Choc Chip Muffins

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I’ve been making rather a lot of Muffins lately….

But there is a genuine reason for this muffin overdose on my blog, my daughter.. she needs to practice making muffins, she has an exam this friday coming.

So instead of baking different things at the weekend, as I love to do, we have been making mostly….. the humble muffin 🙂

My daughter will be making Strawberry and White Choc Chip Muffins on the day of the exam, today we bring to you……….

Pineapple and White Choc Chip Muffins

Makes 12

Ingredients :

  • 4oz – 115g Butter or margarine, at room temperature
  • 2 1/2 oz – 70g caster sugar
  • 1oz – 30g dark brown sugar
  • 2 eggs, at room temperature
  • 7 1/2oz – 215g Plain Flour
  • 1 teaspoon baking powder
  • 4fl oz – 125ml Milk
  • 4oz White Choc Chips
  • 5oz Fresh Pineapple, chopped small.

Method :

  • Cream the butter until soft and add both the caster and the dark brown sugar and beat until light and fluffy.
  • Beat in the eggs 1 at a time
  • sift together the flour and baking powder, then fold into the butter mixture, alternating with the milk then fold in the pineapple and the choc chips.
  • Divide the mixture equally between the 12 muffin cases/tin
  • Bake for 25 minutes @ 375 degrees F – 190 degrees C or Gas Mark 5
  • Once baked allow to stand for 25 minutes before turning out.

Verdict : My daughter gave it 8/10 because of the lack of choc chip in the one she ate and my son gave it 9/10 loved the taste combination.

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Lemon-Raspberry Muffins

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These little cuties are just out the oven and I couldnt wait to try them…

Yes, I left them in longer than I should have, yes the tops are slightly over-done…. but oh my goodness the are absolutely delicious!

I used raspberries from the freezer, that the kids and I had picked during the summer, let them defrost a bit before adding them to the mix..

Ingredients :

  • 60g Butter
  • 200g Plain Flour
  • 2 teaspoons baking powder
  • half a teaspoon of bicarbonate of soda
  • 150g caster sugar
  • quarter teaspoon salt
  • juice and finely chopped zest of 1 lemon
  • approx 120ml milk
  • 1 large egg
  • 150g raspberries
  • 12 bun muffin tray lined with 12 paper cases.

Preheat the oven to 200 degrees C / gas mark 6

  1. melt the butter and set it aside to cool
  2. Stir together, in a large bowl, the flour, baking powder, bicarb, sugar, salt and zest
  3. In a measuring jug. pour in the lemon juice, then enough milk to come up to the 200ml mark (and it will curdle, but that’s just fine).
  4. Beat in the egg and melted butter.
  5. Pour into the dry ingredients and stir briefly, the batter shoule scarecly combined
  6. Fold in the raspberries
  7. Spoon this lumpy mixture into the muffin cases and bake for about 25 minutes.
  8. When cooked, the tops should spring back to your touch.
  9. Leave in the pan for 5 minutes to cool slightly, then sit tem on a rack to cool for a further 10-15 minutes.

Makes 12

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Recipe courtesy of Nigella Lawson’s book “How to be a Domestic Goddess” – ISBN 0-701-16888-9

Chocolate and Banana Muffins

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These tasty muffins got the thumbs up from the kids, they turned out very well indeed 🙂

Makes 12-14

Ingredients:

  • 225g / 8oz self raising flour
  • 55g / 2oz cocoa powder
  • half a teaspoon bicarbonate of soda
  • 225g / 8oz caster sugar
  • 2 ripe bananas, mashed
  • 85g / 3oz plain chocolate chips
  • 1 egg, beaten
  • 30g / 1oz unsalted butter, melted.
  • 225ml / 8fl oz milk, warmed to blood temperature.

Method:

  1. Heat the oven to 190 degreec C / 375 Degrees F / Gas mark 5.   Line a muffin tin with paper muffin cases or grease the tin well and line with greaseproof paper discs.
  2. Sift the flour, cocoa powder and bicarbonate of soda together into a big bowl.   Add the sugar.   Make a well in the centre and add the banana, chocolate chips, egg, butter and milk.   Mix well and pour into the muffin cases.
  3. Bake for 20-25 minutes or until the tops spring back when pressed lightly with a finger.   Cool on a wire rack.

Recipe courtesy of : Leith’s Baking Bible – ISBN 0-7475-8189-4

Gingerbread Muffins

Ingredients :

  • 250g Plain Flour
  • Half a Teaspoon Bicarbonate of Soda
  • 1 Teaspoon Baking Powder
  • 1 and a half Teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • quarter teaspoon ground cloves
  • 1 Egg
  • 50g dark muscavado sugar
  • 50g light muscavado sugar
  • 150ml full-fat milk
  • quarter teaspoon balsamic vinegar
  • 6 tablespoons vegetable or corn oil
  • 4 tablespoons golden syrup
  • 4 tablespoons black treacle.

Method :

  1. Preheat the oven to has mark 6 / 200 degrees C.   Line a 12 bun muffin tin with muffin papers.
  2. Combine the flour, bicarbonate of soda, baking powder, and spices in a large bowl.
  3. Whisk the egg in a large measuring jug then add the sugars, breaking up any lumps.
  4. Add the milk and vinegar then measure in the oil with a tablespoon.
  5. Use the same oily spoon to add the syrup and treacle so they don’t stick to it.
  6. Whisk the mixture to combine and add to the flour and spices.
  7. Stir until mixed but still fairly lumpy – the mixture may be more runny than you expect for muffins – but you need the dense stickieness of gingerbread, rather than a cakey crumb.
  8. Spoon or pour the mixture into the muffin papers and bake for about 20 minutes until the tops are dry; the muffins will still feel squidgy when you take them out of the tins to cool on a rack.
  9. Note that because the mixture is moist, these muffins will not have the hump topped look of shop-bought ones.   But unlike other muffins, these still taste gloriously good a couple of days after baking.

Recipe courtesy of Nigella Lawson Feast Book ~ isbn 0-701-17521-4

Christmas Morning Muffins in March!

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I fancied making more muffins today, wasn’t quite sure what ones I wanted to make, so had a look through the book that I made the blueberry muffins out of yesterday..

Scanning through the index under muffins I came across Christmas Morning Muffins, turned to the page they were on, scanned through the ingredients… yep had everything, so I made them.. yes I know its not christmas, but they sounded delicious 🙂

Here is the recipe and a picture of how they turned out …..

for the muffins:

  • 200g plain flour
  • 3 teaspoons baking powder
  • half a teaspoon of bicarbonate of soda
  • 75g demerara sugar
  • good grating of fresh nutmeg
  • 1 clementine or small orange
  • approx 50ml milk
  • 60g unsalted butter, melted
  • 1 large egg
  • 150g dried cranberries
  • 12 bun muffin tin with papers

For the topping :

  • 2 teaspoons demerara sugar
  • half a teaspoon cinnamon.

Method:

  • Preheat the oven to 200 degrees C / gas mark 6
  • In a large bowl, combine the flour, baking powder, bicard and sugar, and grate over a generous amount of fresh nutmeg.
  • Squeeze the orange or clementine juice into a measuring jug, then pour in milk on top until it comes up to the 150ml mark
  • Add the melted butter and the egg and beat to combine.
  • Pour the jug of liquid ingredients into the bowl of dry ingredients and stir until the ingredients are more or less combined, remembering that a lumpy batter makes light muffins.
  • Last of all, lightly fold in the cranberries and fill the muffin cases.
  • Mix the demerara sugar with the cinnamon and sprinkle over the top of the muffins.
  • Stick them in the oven and bake for 20 minutes.

Makes 12

 Option : when ready, break open, spread with butter and marmalade.

Blueberry Muffins

I’ve had a day in the kitchen today… and I made some blueberry muffins  🙂

The recipe is extracted from Nigella Lawson’s “How to be a Domestic Godess” Book – ISBN 0-701-16888-9

Ingredients :

75g unsalted butter

200g plain flour

half a teaspoon bicarbonate of soda

75g caster sugar

pinch of salt

200ml buttermilk (or 100g yoghurt and 100ml semi-skimmed milk) – I used the latter

1 large egg

200g blueberries (I only had 135g but they turned out well)

12 bun muffin tray lined with 12 paper cases.

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Method :

  • Melt the butter, and set it aside to cool for a little.   Preheat the oven to 200 degrees C / Gas Mark 6
  • Combine all the dry ingredients in a bowl, and in a measuring jug beat together the buttermilk (or yoghurt and milk), egg and melted butter.
  • Using a wooden spoon and a light hand, pour the wet ingredients into the dry and mix gently to combine.   Don’t worry about lumps; the important thing with muffins is that the mixture isn’t over-worked.
  • Fold in the blueberries, again keeping mixing to a minimum.   You could also add orange zest at this point if you wanted.
  • Spoon into the muffin cases – I use an ice cream scoop and a small rubber spatula for this – and bake for 20 minutes, by which time the muffins should be risen and golden and firm on top.   Eat warm or cold as you like: I like warm, broken with fingers smeared, mouthful by mouthful, with good unsalted butter and blueberry jam.
  • Makes 12

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