Topic: Muffin Recipes
Hi I'm looking for a good chocolate chip muffin recipe that doesn't make the muffins have that scone texture. so i would like to know if anyone knows of any.
Re: Muffin Recipes
Muffins have milk and raising agent, as long as you have both of them you should not have a problem.
I use
Re: Muffin Recipes
All my muffin recipes have more liquid than any of my scone recipes. With a muffin, the mixture is more like a batter, whereas with scones, it's a dough. That way, you get the correct texture in each case. (I am eating one of my cranberries muffins as I type.)
By the way, I assume we're talking about American-style muffins. Tradional British muffins (what the American call English muffins) are made with yeast, not chemical raising agents.
Mike
Re: Muffin Recipes
Yeah I'm trying to make the american style muffin, so as long as the mixture comes out as a batter like it should be ok, because I used a muffin recipe before and they tasted like scones and were in noway muffin like.
Re: Muffin Recipes
This is the recipe I use, makes 10 muffins, and u can easily swap blueberries for chocolate chips. They always turn out well. Its from a muffin recipe book i picked up in Lakeland years ago.
The muffin cases should be about 3 quarters full.
9 oz plain flour
3 teaspoons baking powder
half teaspoon salt
4oz caster sugar
1 egg
8floz milk
3fl oz vegetable oil (u can use 3oz melted butter instead)
Put the dry ingredients in a bowl, in a jug beat the egg and the other liquid ingredients together.
Add the wet to dry and mix til just combined, then add the blueberries
Bake at 190 fan for 20-25 mins
Last edited by nicola1975 (11-02-2012 18:09:22)
Re: Muffin Recipes
Thanks for that recipe, I'll try it out and see how I go :-)
Re: Muffin Recipes
The best muffin recipe book I have found is from Lake Land. It has sweet, savoury and plain and gives a really good base for making up your own recipes. It also has a recipe for buttermilk muffins which are just so moist. Just a quick tip if you ever make blueberry muffins buy them fresh wash them and freeze them straight away and once the batter is made add them in just before you cook them while they are still frozen. the muffins won't end up mushy!