EASY PEASY BASIC MUFFIN RECIPE

INTRODUCTION

I am a bit embarrassing to issue this post as my blueberry sunk to the bottom of the cupcake and I do know exactly what is the cause of it. As I want to maintain the moisture of the cake, my batter was rather wet and hence can’t hold the blueberry properly. In addition, as I am using dried blueberries, that make it even worst.

Out of my surprise,  when I posted in some Facebook Groups, the response was very encouraging. Members were requesting for recipes and obviously, they do not care much about the sunken blueberry but the basic recipe..

Yes, this is a very basic simple, fast and easy peasy recipe.. It needs only 2 eggs to prepare 9 small cupcakes size muffins and it took me only 45 minutes to get everything done. Ingredients are simplest and most basic possible. Facebook Group members have commented that they need this type of simple down to earth recipe as time is precious. In addition,  it is just a nice bake for a small family. After long consideration, I have decided to share the recipe and readers can easily adjust to suit their own taste.

If the readers wanted the blueberries to stay put on top of the muffins, it is recommended to use freshly mashed blueberries and will have to add another 50 grams of plain flour  but it will become less moist as compared to the version in the illustration.

The ingredients are eggs, cooking oil, milk, sugar and self raising flour. I have purposely selected cooking oil for illustration because I wanted to cut short the timing of preparation. It will be much faster if I can just use the cooking oil in the kitchen. In fact, the flavour prepared using cooking oil is different from those made from melted butters. Each have its own uniqueness.. As cooking oil is quite flavourless, therefore, the plain muffins will be full of egg aroma…resembling some type of traditional cakes sold in the bakery.

---

WHAT IS REQUIRED

Servings :  About 9 cupcakes size muffins

• 2 eggs
• 120 grams of self raising flour (170 grams with fruits, chocolate chips etc.)
• 100 grams of cooking oil or melted butter
• 100 grams of milk
• 100 grams of sugar
• 100 grams of blueberry or other dried fruits (optional)
• 1/8 teaspoon of baking soda – not in picture
• 1/2 teaspoon of vanilla essence (optional)

---

STEPS OF PREPARATION

• Preheat the oven to 175 degree Celsius.

• In a big mixing bowl, crack eggs, put oil, milk and sugar. Use a hand whisk to whisk until well combined. Add in vanilla essence and sift in self raising flour. Use a hand whisk to whisk until well combined.

• Add in blueberry, if preferred. Transfer to the muffin tins  （at least 90% full) and bake in the pre-heated oven at 175 degree Celsius for 15-20 minutes or until a skewer inserted comes out clean.

SPECIAL NOTES

• The batter is rather watery, therefore, if you want plain muffin, you can follow this recipe. If you want to add in chocolate chips or dried fruits such as blueberry, raisins and etc., you have to add at least additional 50 grams of self raising flour. It will be slightly drier than this illustration but still delicious with a cup of coffee. If fresh blueberries were used, it have to be mashed .

• You can always adding 2 tablespoons cocoa powder or 1 tablespoon of coffee paste or other essences (such as strawberry essences) and etc. transform it into chocolate muffin, coffee muffins and etc..

• You can easily adjust the recipe. To add an additional egg, just add 60 grams of self raising flour and 50 grams each of sugar, milk and cooking oil. One egg should yield additional 5 cupcake sized muffins.

• Depending on your liking, I have used cooking oil for this illustration as it coincides with the purpose of time saving for busy house chefs. Feel free to change it to melted butter, vegetable shortening or even margarine if desired.

• If you don’t have milk, just substitute with plain water. To make it moister, whipping cream can be used to substitute.

• For it to rise beautifully, you should have your cups at least 90% full so that the batter all rose to the height of the cup and all the other uncooked batters were pushed to the centre for it to get cooked..

---

CONCLUSION

The purpose of this post is to share with readers the very basic muffin recipe. I encourage readers to change to suit your taste buds. This is very easy and a very fast way of preparation and may be you can consider trying it.

Hope you like the post today. Cheers and have a nice day.

---

For more recipes, you can refer to my RECIPE INDEX (updated as at 10th February 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1500 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes

One Number Baking Ratio Adventure (6)– Peanut Butter Chocolate Chips Muffins

UPDATED POST ON OCTOBER 1 2014

As I have some peanut butter sitting in my fridge for ages, I have decided to prepare some Peanut Butter muffins . There are no changes to recipe except :

• Use peanut butter weight as a starting point which is about 156 grams and all my ingredients used to be about 156 grams for eggs, flour, sugar .
• Did not add the caramelized chocolate chips

---

ORIGINAL POSTS

---

My kids made these muffins with my help. I just helped them to get some ingredients that they did not where it was stored.

I did not even look at the measurements that they took as I was busy of taking pictures of their participation. Why this was possible of course was because of the easy recipe. The recipe that followed the one number baking ratios now extending to muffins. There were many post that uses one number baking ratios in my baking and in the post “ dates fruit cakes” , you can see all my references of cakes made using one number baking ratio in that post.

After my kids revised their home work today, they were bored and I thought I might as well asked them to make the muffins since it was really easy to  prepare. In fact they were so happy when I told them that I need their participation after revising their home work. My girl who liked to procrastinate suddenly finished her homework very quickly. Initially, it was not my plan to get the boy involved, however, when the boy saw her sister enjoyed herself measuring the ingredients, he insisted that he wanted to join in ‘the game” also. I therefore concurred to let him joined in the “game”

I did not look at any recipe for this muffin. The principle of using one number baking ratio is that it should be applicable for all cakes.  As I want it to be a bit dense, I have opted not to cream the butter and egg separation method (using these two methods will definitely end up to be a cup cake). In addition, as I have been quite tiring of washing all the utensils these few days, I chose not to use an mechanical egg beater. At the end, I have used a mixed and baked method to prepare the muffins.

In addition, I have substituted butter with peanut butter and most important of all, I have used eggs as the starting weight of making these muffins. This will save sometime for the calculation of milk.

These muffins started with 2 eggs that weighed 117 g, therefore, that follows will be peanut butter 117g, sugar 117g, flour 117g and milk 117 g. With these measurements, I am sure any body without much baking experience will be able to prepare this. Easy to remember ratio with easy preparation methods.

---

WHAT IS REQUIRED

• 2 whole eggs

• Peanut Butter – same weight as eggs – melted and set aside

• Sugar – Same weight as eggs

• Milk – same weight as eggs

• Self raising flours – same weight as eggs

• Caramelized  chocolate chips – half the weight of eggs

• Mozzarella cheeses – half the weight of eggs  (optional)

---

STEPS OF PREPARATION

• Pre heat oven to 180 degree Celsius

• Get ready5-6 muffin cups.

• Melt the peanut butter in a microwave oven for 1 minute.

• Transfer to a big mixing bowl, add eggs and sugar and use a hand whisk to whisk until combined.

• Add in sifted flour and milks (alternately) until all flours and milk are added.

• Add in caramelized chocolate chips and mozzarella cheeses.

• Mix well and transfer to the muffin cups.

• Bake at 180 degree Celsius for 20-25 minutes or when a skewer inserted comes out clean.

You may have noted that I have sprinkled additional cheeses and caramelized chocolate chips. However, that was not advisable because this batter is rather wet, the additional weighs will push down the muffins causing it to drip sideway. Therefore, I will advise readers to by pass this step. Just to let you have a look, this is the “elephant muffins” made by my kids. All the 5 muffins we made have these “elephant trunks” due to the addition of chocolate chips and mozzarella cheeses. Ha-ha.

---

CONCLUSION

Is it not this muffin is so easy to prepare especially with one number baking ratio. If my kids can made this, who else could possibly not able to prepare this?

Hope you try it and have a nice day! Cheers.

 

---

• For more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

• You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP  to see more recipes. Currently there are about 11,500 members sharing various food photos . I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

• If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

Simple Carrot Muffins for Your Love Ones…

INTRODUCTION

This is a simple carrot muffin with cream cheese frosting. It is simple and quick to do without the need to use any mechanical beaters or mixers and animal fats. Therefore it a rather healthy breakfast item or tea time item. The simple cream cheese frosting (optional) will help to smoothen the texture and enhance the taste of the muffins.

---

WHAT IS REQUIRED

The measurement below can make about 8-9 medium size muffins of about 120g each.

For carrot muffins

• 150 g of grated carrots
• 75 g of raisins
• 75 g of chopped walnuts or chopped almonds or any nuts (optional)
• 180 g of white caster sugar

• 125 g of cooking oil
• 3 eggs
• 320 g of self raising flours
• 2 teaspoons of mixed spice (optional)
• 2 teaspoons of grounded ginger (optional)
• 1 teaspoon of cinnamon powder (optional)
• 1 teaspoon of sodium bicarbonate 
• 0.5 teaspoon of baking powder (optional)

For cream cheese frostings

• 125 g of cream cheese
• 50 g of icing sugar

---

STEPS OF PREPARATION

Carrot Muffins

• Preheat oven to moderate 180 degree Celsius and get ready 9 medium sized muffin cups.

• In a mixing bowl, place carrots, raisins, almonds and sugar and lightly mixed it.

• In another mixing bowl, place the oil and egg together. Whisk the liquid mixture until mix.
  

• Place the dry mixtures (carrots, raisins, almonds and sugar) into the whisked liquid mixture and until well mixed.

• Add the sifted flour, sodium bicarbonate, baking powder, spices (cinnamon or spice mix (optional))  into the liquid mixture.

• Combined lightly with wooden spoon or metal spoon and well mixed.

• Scoop out the mixture into the muffin cups  about 3/4 full and baked for about 30 minutes or until skewer come out clean.

Cream Cheese Frostings

• Using electric beaters, beat the cream cheese and sugar until light and creamy.

• Spread on top of the muffins or pump on top of the muffins if desired.

• Dust with cinnamon or color sugar crystals (optional).

• Served with addition cream cheese frosting, when necessary.

---

CONCLUSION:

• This pastry can be as healthy as you want it to be. Cooking oil are generally considered as healthier alternative as compared to animal fats such as butter.

• Suggested frosting of cream cheese (which is optional if you are health conscious) will make the muffins even smoother and blend well with the taste.

• It is easy and simple to make as there is no need to use any mechanical equipment.
  

• Cost of preparing these muffins are relatively lower than other cup cakes since only very basic ingredients will be used.

Hope you like this simple muffin and simple post. Have a nice day and happy reading.

 

 

From Plain to Eye Catching…From Muffins to Elegant Celebration Cakes

 

Presumably if you need a cake to celebrate with someone close to you and an 8” cake is too big for you;

Presumably if you have no time and ingredients to bake at home and you don’t want a cake that will cost you a bomb;

Presumably again, if you are new to baking and not confident of making one your self;

but you know very clearly that you just want a small celebration cake that it easy to prepare, economical, elegant; and

most important of all, some piece of work that will explicitly express your thoughts and loves;

Why not consider the recipe below?

 

WHY THIS CAKE

My wife asked me to bake a cake for my nephew who is coming for dinner in the evening. I tried to think of a cake to bake but my mind was blank, I just lack inspiration and I do not have some of the ingredients at home. In view of such a short notice, I have decided not to bake a cake but to “source” outside. But the cakes that were sold were all rather big sizes, catering for may be about 10-12 persons and I just don’t think that it is the right cake.

In addition, as it is Mother’s Day in Singapore, most of the bakery shops, restaurants were selling cakes specially made for Mother’s Day… I am rather picky and never want to compromise my own ideas, I stopped by Starbucks, look at the “cake windows” and ponder for quite a while.. Lastly, I bought some muffins and decide to do my own decorations.

 

WHAT IS NEEDED?

I usually prepare something based on what I have on hand. The same applies to this recipe. What I used this time were:

1. One unit of  condense milk (creamer for my coffee);
2. Two units of  ice cream (unfinished chocolate ice cream the freezer);
3. Some chocolates (unfinished Ferrero Rocher chocolates);
4. One unit of cream cheese spread (type of spread for white toast during breakfast);
5. Any types of muffin (I just simply pick the plain muffin from Starbucks, actually, anything will do)

  

Depending on the number of cakes you want to make, use you best judgments to estimate the number of units required. A rough guideline of the ratios are indicated above.

 

HOW TO DO?

It is extremely simple, if you have a electric mix, beat the cream cheese and condense milk until well mixed. Add in the ice cream, beat again until well mixed and the creamy topping is ready.  If you are lazy to get ready the electric mixer and cleaning it after usage, just take a bowl, beat it using the manual egg beater. The entire process is very fast (especially if your cream cheese is at room temperature) and take may be less than 10 minutes to complete this.

Use something to grind/cut/break your Ferrero Rocher chocolates until small chunks and set aside. There are many alternatives like chopped nuts, shelved chocolates, cocoa powder ……

Pour the toppings on to the muffin, let it drip until your desired pattern. Sprinkle the ground Ferrero Roche on top. Add in dried fruits or nuts or chocolate toppings etc. and a lovely nice little celebration cake is ready.

 

CONCLUSION

The above recipe is just for reference and I encourage readers to think out of the box and prepare one based on what you have readily on hand, what you like and you perceived to be beautiful. Role of cheese here is to give you a cheesy taste; ice cream have the role of making it creamy and if keep in fridge will hold the shape and condense milk will help to sweeten your toppings.

 

Happy reading.