Chocolate chip muffins

 

Chocolate chip muffins - from BBC Good Food

Ingredients

• 250g self-raising flour
• 1 tsp bicarbonate of soda
• 150g chocolate chips, milk, white, dark or a mix of all three
• 100g golden caster sugar
• 2 eggs, lightly beaten
• 150ml natural yogurt
• 100g unsalted butter, melted

Method

• STEP 1

  Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Sift the flour and bicarbonate of soda into a large bowl, then stir in the chocolate chips and sugar. Add the beaten eggs, yogurt and butter, and stir to combine. It doesn’t matter if the mixture looks a bit lumpy, it’s more important not to overmix or the muffins will turn out tough.
• STEP 2

  Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool – or eat slightly warm. Will keep for three days in an airtight container.

Homemade Buttermilk Scones

 

Homemade Buttermilk Scones

as seen on Tales From the Kitchen Shed

Equipment

• Mixing Bowl
• Pastry / Cookie Cutter
• Pastry brush
• Baking sheet

Ingredients

Scone Dough

• 450 grams self raising flour or plain flour / all purpose flour plus 2 tsp baking powder
• 1 tsp baking powder
• ½ tsp bicarbonate of soda / baking soda
• A pinch salt
• 175 grams butter diced and at room temperature
• 4 tbsp caster sugar
• 150 ml buttermilk – plus a little extra when mixing can be substituted with half milk and half yoghurt
• 1 large egg beaten
• milk or egg wash
• 100 grams sultanas (optional)

Instructions

• Preheat your oven to 425°F / 220°C / 200°C Fan / Gas Mark 7
• Sift the flour, bicarb and salt into a large mixing bowl.
• Using your fingertips, rub the fat into the flour until the mixture resembles breadcrumbs.
• Add sugar and stir with a spatula.
• Add sultanas if using and stir again.
• Form a well in the centre of the mix with your spatula.
• In a small bowl beat the egg and buttermilk (or yoghurt and milk) and pour into the centre of your scone mixture.
• Quickly pull the mix together – I tend to start mixing with the spatula and then go in with my hands to form the mixture into a ball.
• The scone dough should be slightly sticky and soft. Add a little extra buttermilk if you find the dough a little dry. 
• Keep mixing to the absolute minimum.
• Turn your dough onto a floured board.
• Pat out your dough gently, maintaining a thick dough of 3 cm (1 ⅓ inch)
• Cut out your scones using a circular pastry/cookie cutter. Push down your cutter quickly using the palm of your hand and don’t twist the cutter.
• For large scones use a 70 mm (2 ¾ ins) cutter or 58 mm (2 ¼ ins) for smaller scones.
• Bring the trimmings back together and cut the rest of your scones. Don’t over work or you will end up with tough scones.
• Place your scones onto a greased baking tray.
• Brush the tops of your scones with milk or egg wash.
• Bake in the oven for 15 minutes (large) or 12 minutes (standard) until golden brown.
• Cool on a wire rack.
• Serve with jam and cream or butter.

Easy Morning Glory Muffins

Easy Morning Glory Muffins

These morning glory muffins are easy to make and a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.

Recipe by lilly26

 

Updated on August 8, 2022

Prep Time:

 

25 mins

Cook Time:

 

20 mins

Total Time:

 

45 mins

Ingredients

• 2 cups all-purpose flour

• 1 ¼ cups white sugar

• 2 teaspoons baking soda

• 2 teaspoons ground cinnamon

• ¼ teaspoon salt

• 2 cups shredded carrots

• 1 apple - peeled, cored and shredded

• ½ cup raisins

• ½ cup chopped walnuts

• ½ cup unsweetened flaked coconut

• 3 large eggs

• 1 cup vegetable oil

• 2 teaspoons vanilla extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

2. Mix flour, sugar, baking soda, cinnamon, and salt together in a large bowl; stir in carrots, apple, raisins, walnuts, and coconut.

3. Beat eggs, oil, and vanilla together in a separate bowl. Stir egg mixture into the carrot mixture until just moistened. Spoon batter into the prepared muffin cups, filling each 2/3 full.

4. Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Jordan Marsh's Blueberry Muffins

 Jordan Marsh's Blueberry Muffins - as seen on nytimes.com

INGREDIENTS

• ½ cup softened butter
• 1 ¼ cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ cup milk
• 2 cups blueberries, washed, drained and picked over
• 3 teaspoons sugar

PREPARATION

1. Preheat the oven to 375.
2. Cream the butter and 1 1/4 cups sugar until light.
3. Add the eggs, one at a time, beating well after each addition. Add vanilla.
4. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
5. Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
6. Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
7. Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.