Muffins are simple quick bread that are traditionally baked from a batter prepared from a mixture of egg, milk and oil stirred into sifted flour, sugar, salt, bicarbonate of soda and baking powder. The amount of mixing that is optimum for muffins is just enough to blend the liquid and dry ingredients, just to combine and not to produce a smooth batter. When lifted with a spoon, the batter should break and separate easily.
Muffins have a coarser, somewhat moist texture and not as sweet as cupcakes, and they are baked at a higher temperature for a shorter length of time, due to the texture of the dough and to achieve the best results.
Recipe for Cream Corn Raisin Muffins
- 7 oz Plain/All Purpose Flour
- 3 oz Caster Sugar
- 2 Teasp. Honey
- 1 Teasp. Baking Powder
- 1/2 Teasp. Baking Soda
- 1/4 Teasp. Salt
- 2 eggs
- 8 Tablespoons Cannola/Corn Oil
- 300 gm Cream Corn
- 1 Teasp. Vanilla
- 50 gm Raisins/Choc Chips
1. Sift the plain flour with the baking powder, baking soda, salt and mix thoroughly.
2. Add in the sugar and mix well.
3. Lightly beat the eggs, add in the oil, honey, vanilla and cream corn. Mix well with a hand whisk.
4. Gently fold in the wet ingredients into the dry ingredients, mix till just combined. Do not overmix.
5. Spoon batter into muffin pan, or paper lined muffin cups, about two thirds full.
6. Bake in the preheated oven @ 400 deg.F for about 25 minutes or until a skewer inserted in the centre comes out clean.
1. Overmixing the batter will yield tough, rubbery muffins.
2. Fill any unused muffin pan halfway with water to prevent warping of the pan and/or overbrowning of the muffins.