| 1 | This message was deleted. firob - 2013-05-12 21:42:00 |
| 2 | How much to do you mix them? Doesn't matter if there is still the odd bit of dry flour in the mix, I think over mixing is the biggest problem with muffins? I use Allyson Holst's marvellous muffins book. They are great. nik12 - 2013-05-12 21:52:00 |
| 3 | have you tried muffin mix? but i agree with nik12, dont over mix it ngacooky - 2013-05-12 22:26:00 |
| 4 | 3 cups self raising flour 1 cup sugar . Add 1 to 2 cups of fruit of your choice.
3 cups milk / 1/2 cup oil and 3 eggs mix in bowl then add to dry mix.
Fold the mixture in don't beat. Leave sugar out if making savoury.
Full proof muffin recipe I use in cafe. For xtra taste in sweet add teaspoon vanilla essence but not nessasary. Enjoy |
| 5 | nanasbeaubeau wrote:
3 cups self raising flour 1 cup sugar . Add 1 to 2 cups of fruit of your choice.
3 cups milk / 1/2 cup oil and 3 eggs mix in bowl then add to dry mix.
Fold the mixture in don't beat. Leave sugar out if making savoury.
Full proof muffin recipe I use in cafe. For xtra taste in sweet add teaspoon vanilla essence but not nessasary. Enjoy How many muffins does this make please? |
| 6 | my full proof blueberry muffin recipe,, i put all ingredients in to grams so weigh every thing,, 80ml is 80grams
mixture
190g all-purpose flour 150g white sugar 3g salt 9g baking powder 80 ml vegetable oil 1 egg 80 ml milk
145 g fresh or frozen blueberries To make crumble topping
100g white sugar 40g all-purpose flour 55g butter, cubed
3g ground cinnamon directions
get a large bowl,, add the flour, sugar, salt and baking powder,, combine all the dry goods, in another jug, add the milk, oil and the egg and give it a whisk, tip the wet mixture in to the dry goods and give it a light stir with a spoon,, Fold in blueberries. Fill muffin cups or tins right to the top, and sprinkle with crumb topping mixture.,,,i found the mixture stoggy,, To Make Crumb Topping:
Mix together sugar, flour, butter, and cinnamon. Mix with fork or hands, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done. 400 degrees F (200 degrees C makes 8 servings aktow - 2013-05-13 23:17:00 |
| 7 | you do not need to make a crumble but it tastes better,, if you want recipe in cups, teaspoons etc ,, i have this as well aktow - 2013-05-13 23:22:00 |
| 8 | Bakeries and some cafes generally use a premix which they can turn into scones, cakes, muffins etc. It does make them quite light but I find it also makes them all taste similar. gardie - 2013-05-14 07:47:00 |
| 9 | I agree gardie. I am always amazed at how large and consistantly light they are through out the muffin, so assume many do use a mix. lynja - 2013-05-15 06:48:00 |
| 10 | Most of them use a muffin mix. It's available at Toops or Moore Wilson by the (10 kg?) bag, but also available at Bin Inn by the kilo. Cafes just add fruit and other extras to suit. The low fat muffin mix makes the nicest muffins, in my opinion, but try them and see. |
| 11 | This message was deleted. firob - 2013-05-15 22:35:00 |
| 12 | Most of the cakes and muffins you buy in cafes have been made with 'mixes'. Very few cafes these days make their own stock from scratch. Personally I find the muffins at muffin break etc all look yummy, but I'm yet to be satisfied with the taste. |
| 13 | PestoHerb Savoury Muffins
In a bowl mix
4 cups self raising flour
2 cups chopped spinach
2 cups grated tasty cheese In another bowl mix
150 grams butter melted
2 cups milk
2 eggs
salt and pepper
1/2 cup good quality basil pesto Mix together but do not over mix. Spray Texas-size muffin tins and bake at 180 deg C for 20 minutes or until done. Quote
rainrain1 (7 7 positive feedback) 10:44 am, Fri 26 Apr #3
A good way to help increase the taste of savoury muffins is to put a packet of bacon & onion soup mix in. Yum Quote
kirmag (290 290 positive feedback) 10:53 am, Fri 26 Apr #4
We did have a thread on the very subject a couple of weeks ago with some brilliant ones. I love pesto, so rainrain1's sound delicious. http://aftertasteblog.wordpress.com/2011/09/30/mini-savoury-
muffins/ Quote
bridget107 (89 89 positive feedback) 7:09 pm, Tue 30 Apr #6 bev00 - 2014-05-01 00:30:00 |
| 14 | This message was deleted. brianmac - 2014-05-01 06:24:00 |
| 15 | Agree with the 'taste' issue of bought muffins (and cupcakes!)... they never taste as good as home-made.... and I'm not saying that as a prolific baker (I'm not at all), just an observation. Now I realise why - they're probably made using a mix!? lyl_guy - 2014-05-03 10:18:00 |
| 16 | What I would like to know after reading the above posts is what do they put in the mix then that makes them so light. I get frustrated with muffins too even though I am very gentle with the mixture. I suppose if you did end up using a mix you would just make sure you put lots of things in or robust flavours to 'beef' them up a bit. I'm might go and have a look now my interest is piqued although I don't tend to use pre mixes of anything really. |
| 17 | I'm no expert, but I've always thought that muffins aren't really supposed to be ultra light? Not like cupcakes or sponges etc. Haven't muffins always been a denser/ heavier consistency? lyl_guy - 2014-05-03 14:08:00 |
| 18 | I didn't have a lot of luck baking nice light muffins until I started adding a good dollop of yoghurt (3-4 tbsp, any flavour). Add to sweet or savory muffins and now have great success. They also freeze well. fatsin - 2014-05-11 14:52:00 |
| 19 | This message was deleted. elliehen - 2014-05-11 14:58:00 |
| 20 | I find store bought muffins are more sponglike than muffin density. And flavourless carter19 - 2014-05-11 19:37:00 |
| 21 | Jaffa Cupcake on this NZ blog? http://www.everyrecipe.co.nz/click/index/54826/?site=bakingm
akesthingsbetter.com crumpy06 (647 647 positive feedback) 9:55 am, Sun 6 Apr #3
1 cup SR Flour, 2 T cocoa, 3/4 c sugar, 50 g butter, 2 eggs, 3/4 c milk (approx).
Heat oven to 180 C. Place flour, cocoa,sugar in large bowl. Place butter in a measuring cup and add the eggs then fill up to one cup measurement with the milk. Beat this into the dry ingredients until smooth. Fill cupcakes 3/4 fill. Bake 15 minutes. Hope this helps. Quote
circularboy (444 444 positive feedback) 10:27 am, Sun 6 Apr #4 bev00 - 2015-04-06 22:52:00 |
| 22 | I use Alison Holst's muffin book recipes and the always come out light.
I also believe the key is in the mixing. Combine wet ingredients and dry ingredients seperately. Then add wet to dry and combine until just mixed. Don't overmix. I've done variations on hers and they turn out perfectly. huia991 - 2015-04-07 06:30:00 |
| 23 | Yes village.green, I agree, I would like to know what it is that they add which makes the light muffins. I guess the ingredients label will be so complicated it would be hard to decipher. lynja - 2015-04-07 07:24:00 |
| 24 | gardie wrote:
Bakeries and some cafes generally use a premix which they can turn into scones, cakes, muffins etc. It does make them quite light but I find it also makes them all taste similar. I like my Muffins to taste like Muffins, not like cakes or scones. That's the trouble with the supermarkets, etc,. willman - 2015-04-07 08:04:00 |
| 25 | Most of them use a muffin mix & just add different things to ring the changes. I also guess these muffin mixes have an arm long list of ingredients & additives too. I agree with post#22, that's the book I use and if you follow the wet to dry rule and don't over mix, you can't go wrong. nauru - 2015-04-07 19:02:00 |
| 26 | From the former Trade Me Cooks..... "Donut Muffins
These are so yummy! mix 1/2 c oil, 1 egg and 3/4 c milk together. In another bowl mix 2c flour, 1/2t baking powder, 1/2t salt, 1/2t nutmeg, 1c sugar and 1t cinnamon. Add wet ingredients to dry and mix till just blended. Put in muffin pans and bake at 180 for 20 minutes. While still warm, melt some butter in a little bowl. Mix 1c sugar and 1t cinnamon together. Dip the top of the muffins in the butter, then into the cinnamon sugar. Let them cool. I made these yesterday and everyone who tried one said they were better than donuts! Makes about 12 med sized muffins. posted by carafh " :-)) Quote
245sam (49 49 positive feedback) 11:43 am, Tue 8 Jul #2 bev00 - 2015-07-08 21:46:00 |
| 27 | eal nice muffins
Muesli health muffins 1 cup Yoghurt
½ cup Dried cranberries ( I use fresh blueberries or other fruit )
¾ cup Wholemeal flour
½ cup Plain flour
½ cup Bran flakes
1 tsp Baking soda
1 to dust Icing sugar
1 cup Muesli
½ cup Water, boiling
¼ cup Vegetable oil
¾ cup Brown sugar
1 Egg • Place muesli in a bowl and pour over boiling water. Set aside for 30 minutes to soak and cool.
• Beat together oil, sugar, egg and yoghurt. Stir in dried cranberries, then combine mixture with the cold, soaked muesli.
• Stir in the flours, bran and baking soda. (At this stage the mixture can be stored in the fridge for up to one week.)
• When ready to cook the muffins, heat the oven to 200 degC. Spray a 12-hole standard muffin tin with oil.
• Spoon mixture into tins and bake for 20 minutes. Dust with icing sugar to serve Quote
pam.delilah (736 736 positive feedback) 9:38 am, Sun 9 Mar #6 Quote
bev00 (1794 1794 positive feedback) 11:13 pm, Tue 10 Mar #16
Baking? Why give them sugar for lunch?
Sandwich, cheese, piece of fruit. Quote
lythande1 (668 668 positive feedback) 7:59 am, Wed 11 Mar #17 bev00 - 2016-03-10 23:42:00 |
| 28 | Im not a big muffin fan at cafes,they may be light, but i find them quite tasteless and usually to big,especially when given only a little sachet of butter to spead on them.As said previously, its all in the mixing, gently fold the mixture, dont stir.Same as scones. Adding herbs or spices gives them the extra flavor. dennyr - 2016-03-11 08:38:00 |
| 29 | Some of the lightness is due to the amount of BP you put in, My recipe calls for 4tsp of BP which seems a lot but it does make nice light muffins. As I'm not near my kitchen I can't get you the recipe I use but it is on here in the Diabetic baking thread. cgvl - 2016-03-11 09:52:00 |
| 30 | dennyr wrote:
Im not a big muffin fan at cafes,they may be light, but i find them quite tasteless and usually to big,especially when given only a little sachet of butter to spead on them.As said previously, its all in the mixing, gently fold the mixture, dont stir.Same as scones. Adding herbs or spices gives them the extra flavor.
Yes always a disappointment. And so are the supermarket ones and they put huge dollops of icing on the top.
Nothing like home made ones. gilligee - 2016-03-11 11:23:00 |
| 31 | I think they use cake mix, muffins are not meant to be delicate like sponge, but they so often are. Blerk. I remember when there was a nice cafe at Victoria Park Market. They used to buy their muffins at New World and sell them for 3x as much. People would say how lovely they were and make stupid comments about how they were nicer than New Worlds!. Just shows people have no taste buds IMO. carter19 - 2016-03-11 13:19:00 |
| 32 | nanasbeaubeau wrote:
3 cups self raising flour 1 cup sugar . Add 1 to 2 cups of fruit of your choice.
3 cups milk / 1/2 cup oil and 3 eggs mix in bowl then add to dry mix.
Fold the mixture in don't beat. Leave sugar out if making savoury.
Full proof muffin recipe I use in cafe. For xtra taste in sweet add teaspoon vanilla essence but not nessasary. Enjoy this..yet I always has less milk..that's right the fruit would have liquid, or you could add yoghurt or juice to make up the liquid. Yum, and yes my recipe from a cafe! patsy3 - 2016-03-15 20:44:00 |
| 33 | This message was deleted. deus701 - 2016-03-15 21:32:00 |
| 34 | This message was deleted. deb8888 - 2016-08-06 05:03:00 |
| 35 | nik12 wrote:
How much to do you mix them? Doesn't matter if there is still the odd bit of dry flour in the mix, I think over mixing is the biggest problem with muffins? I use Allyson Holst's marvellous muffins book. They are great. This is how I learnt to make award winning blueberry muffins! (I used to enter my blueberry muffins into the local Winter Show home-baking section and got 1st and 2nd places thanks to Alison Holst!) I have used this same technique for over 20 years and everyone talks about how great my muffins are! Edited by chynna2 at 7:40 pm, Sat 6 Aug chynna2 - 2016-08-06 19:40:00 |
| 36 | I'm not one for packet mixes by any means ...usually, but
I have mostly given up on most homemade muffin recipes in preference to Emonds Muffin mix, for sweet muffins...I just make them any flavour I want and they impress ! Even staunch home bakers of "real" muffins.
And ,Yes, they do taste homemade still, unlike store bought.
Savoury ones, I still use a recipe. Edited by wheelz at 9:50 pm, Sat 6 Aug wheelz - 2016-08-06 21:46:00 |
| 37 | r-and-mrs, take your pick from the following recipes from the former Trademe Cooks..... "Cream cheese & lemon muffins
110g cream cheese,1 1/2 cups flour,grated rind of 1 lemon,1 egg,1/2 cup plus 1 tsp oil,1/2 cup milk,2/3 cup sugar,1 1/2 tsp baking powder.1/2 tsp salt. Topping:2 tblsp fresh lemon juice,1 tblsp sugar.Cut cream cheese into small pieces,mix with 2 tblsps flour and grate the lemon rind into the mixture.Add rest of ingredients.Mix until just combined and bake at 190C for 20-25 mins.To make topping,mix to form lemon sugar.Sprinkle over warm muffins.
posted by mn8385 Lemon Muffins
2 cups self raising flour, 3/4 cup White Sugar, grated rind of 1 lemon, 1 egg 1 cup milk, 60g butter – melted. 1/3 cup lemon juice, 1/3 cup White Sugar Mix flour and sugar together. Beat egg, milk and lemon rind together then add to dry ingredients. Add melted butter and stir until just mixed. Pour into prepared muffin tin and cook for 15-20 minutes 200 degrees c. While they are cooking mix the lemon juice and sugar together well. As soon as the muffins are cooked take out of the oven and spoon over the lemon/sugar mix until it is all gone. Leave the muffins to sit in the muffin tin for approx. 3 minutes before taking out.Or instead of the lemon sugar mix, Fill the tins 2.3 fill top with a tsp of lemon curd and top with more mix bake as above.
posted by pam.delilah lemon and Poppy seed muffins
This is Jo Seager's recipie: 2 eggs, lightly beaten,1 C sour cream, 1/2 C milk, 1/4 C oil, 3 TB honey, 1/4 C poppy seeds, grated rind 1 lemon,21/4 C SR flour, Lemon Syrup juice 2 lemons, 3 TB caster sugar, Lemon cream-cheese frostin 1/2 C cream cheese - softened 3/4 C ising sugar, 1 TB lemon juice,1 tsp grated lemon rind.
Place eggs,sour cream, milk, oil,honey,poppy seeds,lemon rind and flour in bowl. Mix until just combine. spoon mixture into deep greased pans.Bake 15-20 mins at 180 until cooked/golden. Syrup -mix and pour over muffins while still warm. Food process frosting & ice muffins when cold.
posted by lizzie123 Low Fat Lemon muffins
2 cups S R flour, heaped, 1/2 cup caster sugar, grated rind one lemon, 1/4 cup lemon juice, 120g reduced fat butter (melted), 2/3 cup skim milk, 1 egg (beaten). : : Preheat oven to 200*C. Coat a 12 hole muffin tin with cooking spray. Sift flour into large bowl. Stir in sugar & rind. Make a well in centre & fold in butter, milk, egg & juice. Be careful not to over-mix. Spoon into the muffin tin & bake for about 20-25 mins or until golden brown.
posted by a_kiwi_grl lemon muffins (a bit hit)
2 cups self raising flour, 3/4 cup sugar....(melted together) 75grams butter, 1 egg, 1 cup warmed milk, rind of one lemon.... beat all together and then place in greased muffin tins in a preheated oven 180degree celcius for 15 mins TOPPING: 1/4 cup sugar 1/4 cup lemon juice when the muffins come out of oven spoon over the topping mixture..the muffins soak up a bit of the topping and this is just the best....enjoy....they will go fast...
posted by auntie-di" :-)) Quote
245sam (59 59 positive feedback) 1:13 pm, Sat 5 Apr #2
Continued from #2 above "Spiced Lemon Muffins
2 c flour, 1 1/2 tsp ground cinnamon, 4 tsp BP, 1 TB grated lemon rind, 1/2 c sugar, 2 eggs, 1/2 c oil, 1 c natural yoghurt, 1/4 c milk, 1/4 c raw sugar for sprinkling, 1 tsp ground cinnamon for sprinkling TOPPING: 2 eggs, 1/2 c sugar, grated rind & juice of 2 lemons, 2 TBSP butter 1) In large bowl mix flour, cinnamon, BP, lemon rind & sugar 2) In separate bowl beat eggs, oil, yoghurt & milk 3) Add yoghurt mixture to dry ingredients, stir to combine 4)Spoon into prepared muffin pans & sprinkle with raw sugar & cinnamon mixed together 5) bake at 200c for 15-20mins 6)To make topping, combine eggs & sugar in heatproof bowl. Stir in lemon rind, lemon juice & butter. Cook in bowl over saucepan of bo bev00 - 2017-04-10 18:42:00 |
| 38 | Spiced Lemon Muffins
2 c flour, 1 1/2 tsp ground cinnamon, 4 tsp BP, 1 TB grated lemon rind, 1/2 c sugar, 2 eggs, 1/2 c oil, 1 c natural yoghurt, 1/4 c milk, 1/4 c raw sugar for sprinkling, 1 tsp ground cinnamon for sprinkling TOPPING: 2 eggs, 1/2 c sugar, grated rind & juice of 2 lemons, 2 TBSP butter 1) In large bowl mix flour, cinnamon, BP, lemon rind & sugar 2) In separate bowl beat eggs, oil, yoghurt & milk 3) Add yoghurt mixture to dry ingredients, stir to combine 4)Spoon into prepared muffin pans & sprinkle with raw sugar & cinnamon mixed together 5) bake at 200c for 15-20mins 6)To make topping, combine eggs & sugar in heatproof bowl. Stir in lemon rind, lemon juice & butter. Cook in bowl over saucepan of boiling water for 15mins, stirring occasionally, until mixture thickens. spread on cooled muffins Lemon Poppy Seed Muffins
150g butter, 3/4 c sugar, 1 egg (beaten), rind & juice of 2 lemons, 125g sour cream, 1 1/2 c flour, 1 tsp BP, 1 tsp BS, 3 TBSP poppy sees ICING: juice & rind of one lemon, icing sugar 1) Cream butter & sugar, then stir in remaining ingredients until just combined 2) Spoon into muffin pans lined with paper cases & bake at 160c for 15-20mins 3) When cool, top with icing made from the rind & juice of one lemon & sufficient icing sugar to make a smooth paste Lemon Tea Muffins
1 c flour, 1/2 c sugar, 1 tsp BP, 1 tsp salt, 1/2 c fresh lemon juice, 2 eggs, finely grated rind of 1 lemon, 60g butter (melted & cooled slightly) TOPPING: 1/4 c melted butter, 1TBSP lemon juice, 1/2 c sugar 1) In large bowl mix together flour, sugar, BP & salt 2) In separate bowl add lemon juice, eggs & lemon rind to melted butter 3) Stir into dry ingredients 4) Spoon batter in to prepared muffin pans & bake at 190c for 15-20mins 5) Remove from pans while still warm & brush with melted butter & lemon juice mixed together, then sprinkle with sugar
above 3 all posted by sammygirl1" Hope there's something there that appeals. :-)) Quote
245sam (59 59 positive feedback) 1:14 pm, Sat 5 Apr #3 This is mine - yum, love it - in fact might make some tomorrow :-) http://justamumnz.wordpress.com/2014/02/27/crunchy-lemon-muf
fins/ Quote
mooshiesmum (82 82 positive feedback) 5:20 pm, Sat 5 Apr #5 bev00 - 2017-04-10 18:45:00 |
| 39 | firob wrote:
Ideas please. What does one add / do, to get my muffins nice and light, like the good cafes sell with your long black ? Even using the faithfull Edmonds book or mothers recipe they still turn out alright, but just not that same texture that the good cafes have. ....most of the cafes use a muffin mix.... korbo - 2017-04-10 20:32:00 |
| 40 | Yes you can taste the same mixture in all supermarket cakes, muffins and the horrible muffins in the malls ... same as the breads are come premixed for the supermarket bakeries to add liquid and cook... no getting up early to make the sponges (yeast mixture) for the bread as in the old days.... karlymouse - 2017-04-10 22:27:00 |
| 41 | up she goes pixiegirl - 2018-04-08 12:04:00 |
| 42 | karlymouse wrote:
... same as the breads are come premixed for the supermarket bakeries to add liquid and cook... no getting up early to make the sponges (yeast mixture) for the bread as in the old days.... It is even more processed than that. Harrows and other bread specialty manufacturers send out their bread already formed and frozen. It is simply a matter of investing in a proofing oven and a steam injected oven. The already formed loaves are defrosted sometime in the early hours of the morning and proofed on racks in the proofing oven to rise. Then the the racks, with proofed loaves are transferred to the steam injected oven where they are cooked. No mixing or kneading required. If the baker wants to create different looking loaves it is a simple matter to form them from each of the defrosted frozen loaves prior to proofing. They way each loaf of bread, no matter what shape or what seeds, cheese etc, have been added are identical in dough weight. Baker Boy may just buck that trend, I don't know. buzzy110 - 2018-04-08 12:14:00 |
| 43 | I always use an electric muffin maker - in fact I bought a second (2nd Hand) so I can cook 6 at a time. They are always lovely and also only take 10 minutes each batch |
| 44 | I dont use muffin mix nor do I use scone mix,,,,.bought up with baking properly.can make magical muffins and super delicious scones petal1955 - 2018-04-08 16:15:00 |
| 45 | petal1955 wrote:
I dont use muffin mix nor do I use scone mix,,,,.bought up with baking properly.can make magical muffins and super delicious scones Ditto
And why pay someone else to mix the ingredients? lilyfield - 2018-04-09 13:15:00 |
| 46 | lilyfield wrote:
Ditto
And why pay someone else to mix the ingredients? This and you also have the advantage of no chemical additives. buzzy110 - 2018-04-09 16:39:00 |
| 47 | I've found that if I add a couple teaspoons of lemon juice or vinegar to my pikelets it gives more acid for the baking powder to work with and gets a softer less rubbery result. I also add the same to cakes with soda in them, to cut that "soda" flavor. Perhaps a powdered acid is in a pre-mix to soften and rise more than a home recipe. |
| 48 | nanasbeaubeau wrote:
3 cups self raising flour 1 cup sugar . Add 1 to 2 cups of fruit of your choice.
3 cups milk / 1/2 cup oil and 3 eggs mix in bowl then add to dry mix.
Fold the mixture in don't beat. Leave sugar out if making savoury.
Full proof muffin recipe I use in cafe. For xtra taste in sweet add teaspoon vanilla essence but not nessasary. Enjoy
This exactly how I made them in our two cafe's years ago. Big seller. |
| 49 | I bought savoury muffins from a service station a few weeks ago while we were travelling. I love savoury muffins, but find they are often lacking in flavour. These ones were tomato, chorizo and cheese and looked very tasty.
Unfortunately, someome obviously used the sweet mix to make them, because they were sweet and savoury! To be honest, they were unusual, and actually nice in a bizarre sort of way. baalamb - 2018-04-11 18:26:00 |
| 50 | clevercloggs wrote:
Most of the cakes and muffins you buy in cafes have been made with 'mixes'. Very few cafes these days make their own stock from scratch. Personally I find the muffins at muffin break etc all look yummy, but I'm yet to be satisfied with the taste. Agree.... tried one once and very disappointed. karlymouse - 2018-04-12 21:38:00 |
