Yesterday I was baking muffins and thinking about what to make my first MoFo post about, when it hit me that the answer was staring at me crazily from the cooling rack: Muffins!
I love muffins. LOVE THEM. And anyone that reads this blog will not be surprised by that as they feature pretty regularly. It’s just that they are they are so easy to put together and there are a million and one combinations that you can dream up, with whatever is lurking your pantry.
I don’t even need to get a book out for a recipe anymore as I know the basics off by heart – I just open the cupboard, see what falls out and hits me on the head and pray it’s not dehydrated potato. Although come to think of it, maybe that would be awesome!
I’ve settled upon a basic recipe for muffins that’s a combination of a few I found, god knows where on the interwebs! It is this base that I use for all muffins now and here it is (I always use cups to bake - I didn’t include weights here because different flours and sugars vary in weight):
2 cups of flour
1 cup of sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup of non-dairy milk of your choice *
1 tsp apple cider or white wine vinegar (leave out if using yoghurt)
¼ cup (4 tbsp) light oil (such as rapeseed/canola or sunflower)
1 tsp good vanilla
*you may need more or less milk, depending on your flour / other additives, so star by adding about ¾ of it and add the rest if you need it. If you use gluten free flours, you’ll probably need a fair bit more liquid and you’ll need to add probably 1 tsp of xantham gum if you’re not using pre-mixed GF flour.
Couldn’t be easier. Mix dry ingredients together in a large bowl. Mix together the wet ingredients and pour into the dry then mix until just combined – don’t overmix. Then put into muffin cups.
This mixture will make around 12 muffins, depending on how high you fill the cups and you need to bake them at 180C/350F for around 20-30 minutes. Cooking time depends on many factors: individual ovens, additives, how high you fill the cups..... etc.So that’s the basics and it’d be a tasty muffin but a freakin boring one!! So jazz it up.....
- Experiment with spices (anywhere from ½ a tsp to 2 tsp, depending on what spices you chuck in there!)
- Throw in some nuts
- .....or dried fruits
- ..... or vegan chocolate chips
- .....or fresh chunked up fruit.....
- ..... or chopped stem ginger
- Replace your non-dairy milk of choice with fruit juice, or coconut milk or chocolate soymilk....
- Replace some of the liquid with vegan yoghurt (I love doing this – it gives the muffins a lovely texture)
- Experiment with different flours (I like to use spelt flour for most baking)
- Replace some of the sugar with maple syrup or agave or brown rice syrup...
- Add some molasses
- Add some wheat or oat bran mixed with a bit of non-dairy milk to your mixture for a healthy bran muffin
- Add a couple of mashed bananas
- Add some peanut butter
- Add some grated lemon zest, or orange, or lime....
- Replace some of the flour with cocoa powder or carob**
- Replace half the flour with cornmeal for yummy corn muffins
- If you make your own nut/soy milk, don’t bin the pulp/okara, chuck some into your muffins!
- Make savoury muffins, add some spices, herbs and nooch! Some grated courgette or carrot or some tinned/frozen sweetcorn are all awesome additions too.
And on and on and on it can go!And a tip – if you’re adding stuff like chocolate chips or fruit... etc, then toss them in with the dry stuff and mix them in well – the coating of flour will stop them sinking to the bottom of the muffin.
And just so this post isn’t pictureless – here are the muffins that inspired this post. I only made half a batch and here is the recipe – I put it on spark so that I can add it into my calorie tracker!