Wednesday, 1 December 2010

American Muffins


Dry Ingredients:
4,8 dl all-purpose flour
1,5 dl sugar (preferrably brown, amount according to taste)
3 large tsp. baking powder
1 pinch of salt

Wet Ingredients:
1 egg
0,75 dl cup cooking oil
2,5 dl milk


This is "the real thing", not eggnog based muffins (cup cakes as Americans would say).  The ingredients should only be stirred together by hand, and one only needs two bowls and a large ballon whisper or ladle in addition to the muffin pans. The mixture makes up 6-12 muffins, depending on the size of the muffin pan.

You can decide the taste variations. I made this with banana and chopped almonds. Other alternatives are raisins, chopped chocolate, walnuts, cinnamon, blueberry etc. If you exchange 1/3 of the flour for cornmeal, you get so-called corn-muffins.


Set the oven on 200-225 Celsius. Stir dry and wet ingredients together, blend just until moistened (batter should be lumpy). Spoon batter into muffin pans - so full as you dare. It is an advantage to use muffin pans with paper forms in the bottom. Bake the muffins on the lowest rack for 15-20 minutes.

I found this recipe online, and I thought it seemed quite good as you can just use the same recipe to make loads of different flavours.

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