A muffin is so much different from a cake; at least those of us who constantly count our calories like to think so. While many think twice of snacking on a slice of cake, anytime is muffin time. It is also easier to make than a cake. One can get lovely silicon muffin cups these days that are ideal.This week we look at two classic muffins, the blueberry and the chocolate chip.
Classic blueberry muffins
Ingredients
6 tbsp butter, plus a bit more for tins
3 cups plus 2 tbsp flour
3 tsp baking powder
1 1/4 cup sugar, plus more for
sprinkling
1 large egg
Yolks of 2 large eggs
1 tsp vanilla extract
1 cup milk
1 3/4 cups blueberries
Method
Preheat the oven to 180°C. Butter the muffin tins and set aside.
In a large bowl, sift together flour and baking powder and set aside.
With a hand-held mixer, mix the butter and sugar until fluffy. Add the egg, the egg yolks and the vanilla; mix until well combined. While still mixing on low, alternately add the milk and the extra flour, beginning and ending with the flour. Mix in the berries gently.
Divide the batter among the muffin tins filling each cup to two-thirds full and sprinkle sugar on top.
Bake until light golden, about 35 minutes. Let the muffins cool in the tins for 10 minutes then remove and let them cool completely.
Choco chip muffins
It’s interesting to note how the two recipes differ slightly. Chocolate chips are available at supermarkets these days but you can make you own by hammering some out of slabs of cooking chocolate.
Ingredients
200 gm chocolate chips
125 gm butter plus extra for
buttering pans
4 eggs
2 ½ cups flour.
1 cup sugar
¼ cup milk
1 tbsp baking powder
½ tsp vanilla extract
Method
Preheat oven at 200°C and butter the muffin pan and set aside.
Add the vanilla to the butter and beat till the mixture is light. Add the eggs one at a time and continue beating while adding ¼ cup of the sugar after each egg.
Add the baking powder in the milk and add to the mixture. Fold in the flour and the chocolate chips.
Pour the mix into the muffin tins, filling each cup to two-thirds full.
Bake for 25 minutes or until the muffins turn golden brown.
Let the muffins cool in the tins, remove and let them cool completely.
Muffin tip 1: Celebrated chef Martha Stewart says that to ensure the fluffiest muffins, use only fresh baking powder and baking soda. Baking powder should be no more than a year old; baking soda, however, will last about three years, as long as it’s protected from humidity.
Muffin tip 2: For best results, all ingredients — the butter and the eggs should be at room temperature.