Muffin Challenge

Are you ready for the second challenge?

32 of you made a Lemon drizzle with excellent results so why not try making a muffin or 12?

This basic recipe can be made into Chocolate Chip, Christmas Spiced or Blueberry Muffins so choose your favourite and get baking!

Muffins are about combining the dry ingredients and then combining the wet ingredients and then adding them together and mixing quickly (not overworking) to combine.

Equipment you will need:

a 12 hole muffing tin (cup cake tin will do fine, I have a few if you would like to borrow one!)

Muffin cases

Bowl

Wooden spoon

Chocolate Chip Muffins

9 oz /250g  Plain flour

2.5 teaspoons baking powder

½ teaspoons bicarbonate of soda

4 oz / 100g caster sugar

7 fl oz / 200ml  Full fat milk

2.63 fl oz / 75ml Vegetable oil (or melted butter left to cool slightly)

1 egg

6oz / 175g cadbury's milk chocolate cut into small chunks

Method

1. Preheat the oven to 200°C/gas mark 6. Line a 12-bun muffin tin with muffin papers
2. Measure the flour, baking powder, bicarbonate of soda and caster sugar into a large bowl.
3. Measure the milk and oil (or slightly cooled, melted butter) and egg to the milk, and lightly beat until just combined.
4. Pour this liquid mixture into the bowl of dried ingredients and stir until everything is more or less combined, remembering that a well-beaten mixture makes for heavy muffins: in other words a lumpy batter is a good thing here.
6. Fold in the chocolate, then spoon the batter into the muffin cases. 

1. Bake in the oven for 20 minutes.

Christmas Spiced Muffins

• 9 oz /250g  Plain flour
• 2.5 teaspoons baking powder
• ½ teaspoons bicarbonate of soda
• 4 oz / 100g caster sugar
• 4.39 fl oz / 125ml  Full fat milk
• 2.63 fl oz / 75ml Vegetable oil (or melted butter left to cool slightly)
• 1 egg
• 6 oz / 175g dried cranberries
• 1 teaspoon Ground cinnamon
• ¼ teaspoon Ground nutmeg (or good grating of fresh nutmeg)
• 2 clementines (or satsumas)

Method

1. Preheat the oven to 200°C/gas mark 6. Line a 12-bun muffin tin with muffin papers
2. Measure the flour, baking powder, bicarbonate of soda, caster sugar, cinnamon and nutmeg into a large bowl; grate the zest of the clementine/satsuma over (using the fine part of your cheese grater), and combine.
3. Squeeze the juice of the clementines/satsumas into a measuring jug, and pour in the milk until it comes up to the 200ml mark.
4. Add the oil (or slightly cooled, melted butter) and egg to the milk, and lightly beat until just combined.
5. Pour this liquid mixture into the bowl of dried ingredients and stir until everything is more or less combined, remembering that a well-beaten mixture makes for heavy muffins: in other words a lumpy batter is a good thing here.
6. Fold in the cranberries, then spoon the batter into the muffin cases. 
7. Bake in the oven for 20 minutes.

Blueberry Muffins

Chocolate Chip Muffins

9 oz /250g  Plain flour

2.5 teaspoons baking powder

½ teaspoons bicarbonate of soda

4 oz / 100g caster sugar

7 fl oz / 200ml  Full fat milk

2.63 fl oz / 75ml Vegetable oil (or melted butter left to cool slightly)

1 egg

6oz / 175g blueberry's (make sure they are dry) 

Method

1. Preheat the oven to 200°C/gas mark 6. Line a 12-bun muffin tin with muffin papers
2. Measure the flour, baking powder, bicarbonate of soda and caster sugar into a large bowl.
3. Measure the milk and oil (or slightly cooled, melted butter) and egg to the milk, and lightly beat until just combined.
4. Pour this liquid mixture into the bowl of dried ingredients and stir until everything is more or less combined, remembering that a well-beaten mixture makes for heavy muffins: in other words a lumpy batter is a good thing here.
5. Fold in the blueberries, then spoon the batter into the muffin cases. 
6. Bake in the oven for 20 minutes.