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Monday, May 7, 2012

How to Bake Some Delicious Muffins

Muffins generally come into two kinds: The English Muffin and the Corn Muffin. The English muffin is a kind of light bread leavened with yeast. It is often baked in a flat-sided 8cm diameter disc-shaped tin. It is then split into two, toasted and then served with butter. The Corn Muffin on the other hand is made out of cornmeal. They are often shaped cornbread and are usually sweeter. Baking muffins is pretty easy and does not have many ingredients and usually takes only twenty minutes.
Corn Muffin

English Muffins
In order to start baking your own delicious muffin, you should have 250g of plain flour, one large egg, 85g of sugar, 3 teaspoons of baking powder, ½ teaspoon of salt and three ounces of softened butter in a cup within an oven. With these ingredients, you can either make six big muffins or twelve small ones. You should also have a large mixing bowl for the dry ingredients, a fine metal sieve, a smaller mixing bowl for the wet ingredients, a cup or mug for butter, one teaspoon dessert spoon, a non-stick muffin tray with built-in paper cases place in holes, a wooden spoon balloon whisk or fork, a packet of chocolate chips around a hundred grams, a good vanilla essence an 8 oz milk which is over 200cc.

The first thing that you have to do is lighting your oven and putting it either at 5 or 6 if you are using a gas oven. Pour the sugar and the chocolate chips into the bowl and sieve just above the big mixing bowl on to the sugar and chocolate. Pour the flour mixed with salt and the baking powder unto the sieve. Afterwards, crack the egg into the smaller bowl and beat it until it looks pale yellow. The put milk in it and mix it again. Take the butter out of the microwave and light it up to five or six. This is already dependent on your oven though.

Then pour the butter into the small bowl where you had the egg mixed with milk. Make sure to mix it frequently so that the butter will not become too hard and lumpy. After this, put two teaspoons of vanilla essence unto it. Combine the wet mixture to the dry mixture using the wooden spoon. Using the dessert spoon, fill the paper cups in the muffin tray. The content should be around half of the paper cup’s size. Fill the muffin cases enough for it not to spill and put it inside the oven.

Give it around ten minutes before opening the oven. You can peek and touch the muffin’s surface. Now, if they are still soft, it means that they still need a few more minutes to be baked. Otherwise, you can now pull them out of your oven and enjoy the fruits of your baking.

2 comments:

  1. We baked yesterday... we made red velvet cupcakes but I want my mom to make me strawberry muffins soon :)

    I absolutely looove english muffins so so much!

    ReplyDelete
  2. I wish I can make red velvet cupcakes, too! :)

    ReplyDelete

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