A Guide to Baking Good Muffins
THE PREPERATION:
Combine all the wet ( liquid ) ingredients well.
Combine all the dry ingredients well.
Combine both mixtures together ( it doesn't matter what one is added into each other first, even though some authorities suggest adding the liquids to the dry ingredients ) by stirring quickly until batter is just moistened and still a bit lumpy , about 20 or so quick strokes.
Spoon into prepared muffin tins filling 2/3 to 3/4 full. The best pans to use are the non stick brands OR use paper muffin inserts. I've even noticed a difference types of muffin papers (personally I like Reynolds).
Bake as directed - Muffins bake quickly, usually 15-20 minutes.
Remove from tins to cool completely.
Muffins really taste best when warm or at room temperature- not hot
Store well covered, or freeze.
MUFFIN HINTS:
Use a large pastry fork instead of a spoon to mix muffin batter A fork disperses ingredients better than the spoon.
Use you favorite quickbread loaf or cake recipe and place and bake batter in muffin tins instead of loaf pans. Remember to fill muffin tins at least 2/3rd or 3/4ths full. Or vice versa, use your favorite muffin recipe and bake as a loaf making sure batter fills loaf pan at least 1/2 full or more. A 9 inch loaf pan recipe should make around 9 to 12 standard size muffins, or 6 to 8 jumbo muffins.Baking times will be altered so be sure to test for doneness.
Use different pans for muffins such as jumbo, mini pan or heart shaped tins etc. Baking times will differ!
Sprinkle some granulated sugar over tops of sweet muffins before baking
Grate some fresh nutmeg over fruit muffins- especially nice over apple muffins!
Make a streusel or crumb topping mixture that you use for your favorite cakes and sprinkle across muffins instead
If muffin tins are not full when baking muffins remember to add water to empty tin(s) which helps preserve tins as well as adds moisture to the oven
Use an ice cream scoop to scoop batter into muffin tins
Have a great muffin recipe you wish to increase in quantity? Go ahead and safely double or triple your favorite muffin recipe, it will work out well.
Want to prepare the muffin batter ahead of time? Go ahead and store in a plastic covered container and chill in the coldest part of your refrigerator. Stir before using and use what you wish within the week.
GREAT TIP----> For professional looking blueberry muffins, set aside extra berries for the top of the muffins. . You may wish to push three extra berries in the top of each muffin prior to baking . This way all the blueberry muffins will have nice berries showing from the top.
If your oven doesn't heat evenly, remember to rotate the muffin pan halfway through the baking time.
If muffins seem to be browning to quickly prior to be finished baking, place a sheet of aluminum foil over the muffin pan.
Try making low fat muffins by replacing skim milk for the whole milk, using egg beaters for whole egg, lower fat margarine for butter or shortening other other ingredients such as puree fruit for the fat. Please note the recipe will be different ( not as rich ) in taste and texture ( not as fine grained ) yet still remain tasty enough for those who need to watch the fat and calories as well as cholesterol.
Dust fruits , nuts, raisins, chocolate bits, etc with some flour before stirring into muffin batter. This helps prevent the added ingredients from sinking to the bottom of the batter.
Blueberry muffin variations: you can successfully add 1/2 cup blueberries to such muffin recipes as: applesauce, apple, pumpkin, lemon, gingerbread, sour cream, molasses etc.to make a nice blueberry variation of that recipe.
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