This recipe is for the American-style muffin which has a light texture and distinctive shape. Muffins are so popular in America today they even have their own web site! Before starting to cook, ask an adult to help.
American muffins Makes 8-10
Ingredients
* 225 g plain flour
* 2 teaspoons baking powder
* 100 g caster sugar
* pinch of salt
* 250 ml milk
* 120 ml sunflower oil
* 1 medium-sized egg
Equipment * muffin cases
* 12-hole muffin tray
* scales
* sieve
* large mixing bowl
* medium-size bowl
* fork
* measuring jug
* mixing spoon
* tablespoon
* oven gloves
* 2 teaspoons baking powder
* 100 g caster sugar
* pinch of salt
* 250 ml milk
* 120 ml sunflower oil
* 1 medium-sized egg
Equipment * muffin cases
* 12-hole muffin tray
* scales
* sieve
* large mixing bowl
* medium-size bowl
* fork
* measuring jug
* mixing spoon
* tablespoon
* oven gloves
How to make?
1. Set the oven to Gas Mark 6 or 200 degree C. Put a muffin case into each hole in themuffin tray.
2. Seive the flour and baking powder into a large bowl. Add the sugar and salt.
3. Pour the milk and oil into a medium-size bowl. Add the egg and mix together well using a fork. Pour into a measuring jug.
4. Make a dip in the middle of the flour using the mixing spoon, then pour in the liquid ingredients. Stir together until you can't see any flour. (You may see some lumps but don't worry about those!) This must be done carefully but quickly. If you mix the mixture too much the muffins will not be light and airy.
5. Using a tablespoon, fill each muffin case about 3/4 full. If any mixture drips onto the tray, wipe it up before putting the tray in the oven.
6. Wearing oven gloves, place the muffins from the oven, near the top. Cook for 20-25 minutes.
7. Use oven gloves to remove the muffins from the oven. When cooked, the muffins will look a little brown and feel springy when gently pressed with a finger. Let them cool for a few mminutes before removing them from the tray. Blueberry and lemon muffins
2. Seive the flour and baking powder into a large bowl. Add the sugar and salt.
3. Pour the milk and oil into a medium-size bowl. Add the egg and mix together well using a fork. Pour into a measuring jug.
4. Make a dip in the middle of the flour using the mixing spoon, then pour in the liquid ingredients. Stir together until you can't see any flour. (You may see some lumps but don't worry about those!) This must be done carefully but quickly. If you mix the mixture too much the muffins will not be light and airy.
5. Using a tablespoon, fill each muffin case about 3/4 full. If any mixture drips onto the tray, wipe it up before putting the tray in the oven.
6. Wearing oven gloves, place the muffins from the oven, near the top. Cook for 20-25 minutes.
7. Use oven gloves to remove the muffins from the oven. When cooked, the muffins will look a little brown and feel springy when gently pressed with a finger. Let them cool for a few mminutes before removing them from the tray. Blueberry and lemon muffins
Add 200 g washed blueberries and the grated rind of half a lemon to the flour mixture. Chocolate chip muffins
Use 175 g plain flour and 40 g cocoa powder (instead of 225 g flour), sieved together. Add 100 g chocolate chips to the flur mixture and 1/2 teapoon vanila essence to the liquid mixture.
Breakfast muffins Use 100 g wholemeal self-raising flour and 125 g plain flour (instead of 225 g plain flour).
Breakfast muffins Use 100 g wholemeal self-raising flour and 125 g plain flour (instead of 225 g plain flour).
Use 75 g caster sugar (instead of 100g). Add 100 g chopped dried to eat) apricots to flour mixture and 1 tablespoon of honey to liquid mixture.
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