Ingredient Ideology | MUFFINS TO MUNCH By Dr. Kaviraj Khialani- Celebrity Master Chef
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MUFFINS TO MUNCH
FUN TO BAKE & YUMMY TO RELISH!
The word Muffin comes from the French word ‘Moufflet’ which is described as freshly baked small round bread-like bakery products with a sweet taste and best served warm. Muffins are known to be British and American specialties while the British muffins have a flat shape and a hollow inside and the American ones are more like bread cooked in a muffin mould or pan. Muffins can be sweet as well as savory and are usually available such as cornmeal & cheese muffins or sweet ones like the famous blueberry, chocolate chip, lemon or banana flavored as well.
They are often eaten for breakfast, brunches, evening high-teas, and tea, coffees are also usually found accompanied along with muffins. While we find cupcakes being topped and decorated and loaded with frostings and icings, muffins usually wear a sober look when it comes to their presentation.
Muffins are single-serving bread that rises with the help of baking powder, baking soda and eggs, instead of yeast. They tend to be sweet and somewhat moist but a little heavier than a cupcake. Muffins are so easy to make that if one is a beginner after cookies it should be the next great baked goodie to be tried out and experimented!
Here are five ways with muffins for bakery lovers!
Recipe-1] THE VERY BERRY MUFFINS
Ingredients
2 cups maida/ refined flour
¾ cup grain sugar
1 cup blueberries
¼ cup butter
1 and a half cup milk
1 tbsp. baking powder
¼ tsp baking soda
Pinch of salt
1 tsp lime juice
1 tsp vanilla essence
Method:
1. Pre-heat the oven to 180 degrees Celsius, grease and line up the muffin tins.
2. Sieve the flour with salt, baking powder, baking soda and keep aside.
3. Coat the berries with 1 tsp maida and keep aside.
4. In a bowl add milk, lime juice, butter, vanilla essence and sugar and stir well to combine the ingredients.
5. Gradually add in the dry ingredients using cut and fold method using a spatula and ensure proper mixing, avoid lumps and do not over mix as well.
6. Lastly fold in the coated berries into the muffin mixture and give it a light mix, fill the muffin mould 3/4th and allow to bake for 15-18 mins and check with a toothpick if comes out clean. Allow to cool on a baking rack for 20 mins and store/serve.
Recipe-2] ALMOND COCONUT MUFFINS
Ingredients
2 cups maida/ refined flour
2 eggs
½ cup butter
½ cup milk
¾ cup grain sugar
½ cup desiccated coconut
¼ cup chopped/sliced almonds
1 and a half tsp. baking powder
1 pinch salt
1 tsp vanilla essence
½ tsp almond essence-optional.
Method:
1. Pre-heat the oven at 180 degrees Celsius and grease and line up the muffin mould and keep them ready.
2. Sieve the flour, salt, baking powder and keep aside.
3. In a mixing bowl cream together the butter and sugar using a hand blender until light and fluffy, add in the eggs a little at a time, add in the essence, milk, and beat it all well.
4. Carefully add in the dry ingredients a little at a time and using a spatula and fold it along, also add in the almonds and coconut, and with a light hand blend them all in.
5. Pour in the mixture into the muffin mould and fill them a little over halfway in the mould and allow to bake for 14- 16 mins and once the toothpick comes out clean from the center of the muffins, remove them allow to cool for 20 mins and then store/serve.
Recipe-3] HEAVENLY BLESSED CHOCOLATE MUFFINS
Ingredients
2 eggs
2 cups maida/ refined flour
1 cup grain sugar
½ cup butter
½ cup milk
Salt a pinch
2 tsp baking powder
1 tsp vanilla essence
1 cup choco chips
Method:
1. Pre-heat the oven at 180 degrees Celsius and prepare the muffin mould grease and line them up.
2. Sieve together the flour, salt, baking powder and keep aside.
3. In a mixing bowl using a hand blender combine and beat together the sugar and butter for a couple of minutes.
4. Add in the eggs and continue beating until light and fluffy, add in the essence, add in the dry ingredients and slowly mix them all in, finally add in the milk and get the mixture to the right dropping texture and add in the choco chips and using a spatula gently mix them in.
5. Now spoon this mixture into the prepared muffin mould and allow to bake for 20-25 mins or until done. Remove and allow to cool for around 30 mins and then store/serve.
Recipe-4] PEANUT BUTTER FRUITY MUFFINS
Ingredients
3 large ripe bananas
2 eggs
½ cup crunchy peanut butter
1 and a half cup maida/ refined flour
4 tbsp. honey
2 tsp vanilla essence
A pinch of salt
1 tbsp. baking powder
½ cup choco chips or assorted sliced nuts.
Method:
1. Pre-heat the oven at 180 degrees Celsius and prepare the muffin mould and keep ready.
2. Sieve the flour with a little salt and baking powder and keep it aside.
3. In a mixing bowl, combine the mashed bananas, peanut butter, honey, eggs, and vanilla essence, and using a hand blender blend it all well.
4. Now fold in the dry ingredients gently using a spatula and ensure proper mixing, also add in the choco chips or assorted nuts of your choice.
5. Spoon the muffin mixture into the prepared mould and allow to bake for 18-20 mins or until done and allow to rest and cool for around 20 mins upon baking and then store/serve.
Recipe-5] POWER PACKED WHOLE WHEAT MUFFINS
Ingredients
1 cup wheat flour
1 egg
½ cup butter
½ cup sugar
Pinch of salt
½ cup hot water
½ cup chopped dates
½ tsp baking powder
½ tsp baking soda
¼ tsp cinnamon powder
½ tsp vanilla essence
Method:
1. Pre-heat the oven at 180 degrees Celsius and prepare the muffin mould and keep ready for baking.
2. Sieve the flour with salt, baking powder, baking soda, cinnamon powder and keep aside.
3. Soak the dates in hot water for 8-10 mins and keep them aside.
4. In a mixing bowl combine together butter and sugar and cream it up well using a hand blender.
5. Add in the eggs beat until light and fluffy, add in the dates and blend them in well, finally add in the dry ingredients into this bowl and using a spatula mix it all up well.
6. Pour the mixture into the prepared muffin mould and allow to bake for 15- 20 mins or until just baked enough. Remove and allow to cool for 30 mins and then store/serve.
