Muffin Man

When my son Josh was very little he wanted to be muffin man when he grew up or a clown.  I made a sign for his door that had a muffin man on one side, his name in the middle, and a clown on the other side.  Of course he grew out of it, but he still likes muffins. 

I thought today I would share a couple of muffin recipes with you.  I have several muffin pans, but my favorite is the small coated muffins tins that when you make them you can almost pop a whole one in your mouth. 

Basic Muffin Recipe      

1 3/4 cups sifted all purpose flour

3 teaspoon baking powder

2 tablespoon sugar

1 cup milk

1/2 teaspoon salt

3 teaspoon melted shortening

1 egg

Preheat oven to 350 degrees.

Sift flour, baking powder, sugar and salt.  Beat egg, milk, and melted shortening. Add egg mixture all at once to flour and stir only until flour is moistened and well combined. Do not attempt to beat until smooth or your muffin will be tough. Fill the muffin pans half full of batter.  Bake in a hot oven for 15 to 25 minutes depending on the size of your muffin tin.  Smaller muffins pans may be used, making from 15 to 20 muffins.   I use the tooth pick method for testing for doneness. 

Variations

Buttermilk

Use the basic muffin recipe; substitute 1/2 teaspoon of soda for 2 teaspoon baking powder. Use 1 cup buttermilk instead of milk.

Marmalade Muffins

In each muffin pan place 1/2 teaspoon or marmalade and cover with muffin batter, making pans one half full. The addition of the jelly or marmalade will make two or more additional muffins.

Gluten Free and Dairy Free Muffins

Use the basic muffin recipe, substituting soy flour for white flour.  Substitute soy milk or almond milk for the milk.

Fruit Muffins

Use the basic muffin recipe, adding 1 tablespoon additional shortening, 2 tablespoons sugar and 3/4 cups berries, craisins or chopped apples. Add fruit at the same time the liquid is added. If you add apples add a little cinnamon to your taste.

Chocolate Chip Muffins

2 cups all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 egg

3/4 cup milk

1/3 cup vegetable oil

3/4 cup miniature semisweet chocolate chips

In a large bowl, combine the first four ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees F. for 15 to 25 minutes (depending on the size of your muffin tins) or until a toothpick comes out clean. Cool for only 5 minutes before removing so they do not stick.  Put in a large baggie to keep moist. 

Double Chocolate Muffins

1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

4 tablespoons butter

1/2 cup dark brown sugar

3/4 cup milk

1 tablespoon vegetable oil

2 teaspoons pure vanilla extract

1 cup semisweet chocolate chips

Preheat the oven to 350 degrees F.

Coat tin with cooking spray if non stick or use paper muffin cups.

Shift the flour, cocoa, baking powder, baking soda and salt in a bowl or parchment paper. Beat the eggs, butter, brown sugar, milk, oil and vanilla.

Fold the wet ingredients into the dry.  Fold in the chocolate chips.   Never over mix the batter or the muffins will be tough. Divide the batter among the muffin cups (1/4 cup of batter per muffin). Bake until a tester inserted in the center comes out clean, about 25 minutes.  15 to 20 if you are using the small tins like I like to use.

Cool a bit and take out of tins while still warm so they don’t stick.  Wonderful if served warm.  Put in a large plastic baggie to keep moist.  

Warm muffins gives me a nice memory and a smile when I make them.  

Be happy and may God bless you and yours.