Apr
23

All-purpose muffin

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I bake muffins when I need to feed a big crowd.  It doesn’t cost too much (you can use vegetable oil instead of butter) and usually can be made in a hurry. This recipe is for a basic muffin, you can add extra bits and pieces to it like nuts, berries, chocolate chips etc..  The muffin is moist and not too sweet.   If you fill the cup to almost full, when baked it will rise nicely to give you the domed muffin top.  For this muffin, I filled till about 3/4 full and it came out looking like above.  Perhaps it is better to use a small or medium-sized paper cup, as I find the big cup is too much for one person’s serving.

Will make 12 standard muffin

The dry ingredients
All-purpose flour 300 gm
Baking powder 2 teaspoon
Baking soda 1 teaspoon
A pinch of salt
 
The wet ingredients -
Castor sugar – 1/2 cup
Melted butter or vegetable oil – 1/2 cup
1 whole egg and 1 egg yolk
Natural yogurt – 1 cup
 
Extras – 1 to 2 cups (if using dried fruits, soak in hot water for 10 minutes, then toss in flour)
 

Preheat oven to 180C.   Sift all the dry ingredients.  Combine and whisk all the wet ingredients.   Now add the wet to the dry ingredients.  Mix a little and then add the extras.  Stir till the batter just comes together.   There should still be lumps and not too smooth.  Bake for about 20 minutes.  The interior of a muffin should be a little coarse, with some holes.  If it is all smooth, then you might have over mix the batter.  And the muffin is turning more into a cupcake.

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The inside :

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(please excuse my big chunks of chocolate)

Muffin batter can actually be kept overnight in the fridge.  When ready to bake, remember NOT to stir the batter.  Just use an ice-cream scoop to scoop it into the paper cup and bake.  Cheers.