Cup Bowl

Cup Bowl

There is nothing like a tender, sweet, moist muffins from the oven. Outside the perfect muffin is never hard, and when it is taken from his book muffin or jumped to the right of the muffin pan it out completely and easily. How in the world is it done?

There are a few tips for many muffin recipes (or box instructions even) do not understand.

The first trick is to never use a hand blender. Think muffin batter as a tiny baby soft which can easily crush.

The best utensil for mixing muffins is a wooden spoon.

Make a well in dry ingredients for muffins and add the wet ingredients into the hole. Gently stir dry ingredients and mix gently. NEVER mix the dough more than 20 times, count each turn of the spoon in the bowl as one, two, and so on.

It is normal to have lumps in the dough. The purpose is to rid the dough pieces, but do not overmix.

When put the batter into the muffin cups, I like both methods. The first method is to use a ¼ cup measuring cup. My preferred method is to use a spoon to ice cream sliding piece inside to easily push the dough the spoon and into the cup.

Here are some recipes for you try to address:

Blueberry Muffins

Use blueberries fresh or frozen to make these blueberry muffins.

2 1 / 2 cups all purpose flour
2 1 / 2 c. tea baking powder
1 / 4 c. to teaspoon salt
1 / 2 cup sugar
1 cup buttermilk
2 eggs beaten
1 / 2 cup melted butter or margarine
1 1 / 2 cup fresh or frozen blueberries, rinsed
2 tablespoons all-purpose flour
Sugar for garnish

Sift flour, baking powder, salt and sugar 1 / 2 cup. Add buttermilk, beaten eggs and melted butter, stir until dry ingredients are just moistened. Mix berries with 2 tablespoons tablespoons of flour to incorporate berries into batter.

Pour batter into greased muffin cups, filling each muffin about 2 / 3. Sprinkle a little sugar. Bake at 400A ° C for 20 to 25 minutes.
Makes 18 to 24 muffins.

Streusel Muffins

MUFFIN MIX FOR:
1 egg
3 / 4 c. milk
1 / 3 cup oil
1 3 / 4 c. all-purpose flour
1 / 4 cup sugar
2 1 / 2 c. Tea. baking powder
1 / 2 tsp. salt

Mix streusel:
1 / 2 c. chopped walnuts
1 / 2 c. Brown Sugar
1 tsp Tea. cinnamon
2 v. soup. melted butter

Grease or line 12 muffin cups with paper cup liners. In a bowl, lightly beat the egg, then beat in milk and oil. Set aside. In a large bowl, combine flour, sugar, baking powder and salt. Make a well in center. Add egg mixture to both. Stir just until moistened. Do not over beat. The batter should be lumpy. Pour into muffin cups, filling each 2 / 3.

Garnish of streusel. Bake at 400 degrees for 20 to 25 minutes. Remove and serve hot.

OPTION: Streusel Mix split into two. Place in center of muffins and remains on top.

Shiloah Baker is a mother of seven children and homemaker who resides in North Carolina. She is the owner of Homemaking Cottage & Co., a website which offers homemaking related articles, books, eBooks, ideas, other homemaking related materials, and a subscription service. For more information go to: http://www.homemaking-cottage.com

or her blog at http://homemakingcottageblog.blogspot.com to learn how she raises seven children and runs a business at home.

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