muffin recipe?

Cafe Society
1

Is there a base recipe that you use to make muffins? One that you can add to different ingredients too? If you have a great fool proof one…please share. Also is there a trick to NOT using liners and having them not stick to pan? (mine sometimes stick to the liners too) thanks

2

I’ve got a blueberry muffin recipe where the last step is adding the blueberries, so I suppose you could use that as a base and just add in something else.

Combine in a large bowl:
1 cup flour
1 cup oats
1/4 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon

In a separate bowl combine:
1 cup milk
1 egg
3 Tbsp vegetable oil

Add the liquid ingredients to the dry ingredients and mix.

Stir in 1 cup blueberries.

Spray muffin tin with cooking spray, fill muffin cups. Bake at 425° for 20 min.

When the muffins are done I let them sit for a couple of minutes, then run a knife around the edge of each muffin and rarely have a problem with them sticking.

3

I once found a great recipe that made an enormous batch of customize-able “cafe-style” muffins (whatever that means) but it’s since disappeared from the internet. Sorry! Just keep trying different recipes until you find one you like. Deb’sis pretty good, and you can sub most fruits for the berries. Some good tips I’ve gleaned over the years:

  • start your muffins in a hot oven, like 425, for the first 5 minutes, then reduce to 350.
  • for a crunchy topping, sprinkle a spoonful of raw (turbinado) sugar over the batter. Or make a struesel mixture with a cup of flour, big pinch of salt, a stick of butter and 1/2 c of sugar.
  • what sort of trays are you using? I HATE the silicone ones, they always stick for me. I’ve gone back to my old metal ones, which I spray copiously with Pam. They still sometimes stick. I use liners when I have them. I also find they stick more (to liners or tins) with a low fat and/or high sugar recipe. If you’re buying new trays, look for weight - the heavier the tin, the better. And a brand new unscratched Teflon coating will probably help too. Right??
4

I use Mark Bittman’s muffin base a lot. There’s some variations at the bottom of the page, but the base recipe can be used for just about any flavor of muffin you want.

Mmmmm… muffins…

5

I keep a flexible muffin recipe at the ready in my kitchen:

1 cup mashed bananas, cooked sweet potatoes or carrots, applesauce, shredded zucchini, etc.
1 ½ cups whole wheat flour, Cornell flour, white flour, or oat bran, or a mix
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
¼ to ½ cup white or brown sugar
2-3 tsp brewer’s yeast (OPTIONAL)
½ cup corn oil
2 eggs
1 tsp vanilla

Place all ingredients in food processor and mix briefly. Evenly distribute batter in 12 large or 24 small muffin cups, papered or greased. Bake at 190C (375F). Check after 12 minutes. Usually takes 15-20 min if making 12 regular-sized muffins.

These are pretty adaptable. You can add ingredients like raisins, cinnamon, chocolate chips, or whatever. They always taste good.

To keep them from sticking, I’d say invest in a good non-stick muffin tin, and grease it just to be sure.

6

thanks for the input~ I am going to try some of these! I use old metal pans that have now blackened with age. :slight_smile: