Wednesday, July 22, 2009

Marvelously Moist Muffins

Mmmmm! Muffins!!! I found this recipe from a Bed and Breakfast website in Cape Cod. I'm always a little skeptical trying a new recipe, but I was really happy with these muffins! They were moist and dense and very delicious! We took them on our annual "Sunrise Breakfast" the other day! I made one batch of Blueberry Muffins and one batch of half Blueberry and half Raspberry. Here is the recipe copied from the website:

Marvelously Moist Muffins presented by Isaiah Clark House

Start with this basic recipe and add different ingredients for a large variety of muffins. Preparation time is about 10 minutes plus preparation time for your fruit ingredients.
2 cups all-purpose flour
3/4 cup of white sugar
1/2 teaspoon salt
3 teaspoons baking powder
1 egg
3/4 cup milk
1/2 cup vegetable oil
1 T Vanilla
Cinnamon/sugar mixture
Paper liners for muffin cups
~Preheat oven to 400 degrees F
~Sift together flour, sugar, salt, and baking powder into a mixing bowl.
~Create a "well" in the center.
~In a small bowl, beat the egg with a fork and add the milk, vanilla and oil.
~Pour at once into the flour "well" and mix quickly and lightly until mixture is moist throughout. ~Batter will be thick and lumpy.
~(Additional ingredients such as fruit(1 cup per recipe) and/or nuts (1/2 cup) would be added now, quickly and without too much stirring).
~Spoon batter into paper lined muffin cups.
~Pile high above the top of each cup for a large "muffin top".
~Sprinkle top evenly with cinnamon/sugar mixture for a sweet crispy top.
Bake for
35-40 minutes for large muffins
20-25 min for regular size muffins
8-12 minutes for mini muffins
until muffins are golden brown and top springs back to touch. Toothpick will come out clean.
NOTES FOR VARIATIONS:Fresh fruit is best if available, but when adding frozen fruit such as blueberries and raspberries, rinse ice crystals off with cold water, drain and pat dry with paper towel, then add sugar to coat fruit and allow to stand before mixing in.
Try apples and raisins, peaches or bananas or combine for variety.We prefer walnuts chopped very small but almonds or chopped pecans can be used. SPECIAL NOTES:For cranberry muffins, cut cranberries in half for full flavor. Use orange juice instead of milk (apple juice for apple muffins) and add 2 T orange zest.

MAKES 6 LARGE MUFFINS or 12-15 regular size muffins or about 36 mini muffins


delia said...

Hi Hanne,
found ur blog while surfing for muffin recipes. gosh...this recipe is very good. i've been making muffins and non of the texture of muffins came out cake-like like yours. Thanks for sharing such a wonderful recipe which I'll always be using from now on.

Unknown said...

We have used this recipe ever since I was little (I am 20 now) and it's our favorite base recipe! I recently lost our paper copy and frantically search the internet for it, even though we remembered most of it. Glad to have it back!