Easy Muffins for Marvelous Mates

Hannah, Laura, James and I - those in need of muffin love!

Sometimes there are days when you can telepathically feel the stress and anguish of a friend who lives across town.  In such situations you can feel and completely empathize with the irritation of working to deadline on a horrid project that just won’t go your way.  Well Sunday was one of those days – two of my friends Hannah and Laura are writing up their 3rd year final projects (due in march) and all in all I think they needed some encouragement because I’m telepathic (and they said so on facebook!) so in no time at all I whipped up these beauties!

These muffins are a god send and so long as you have the ingredients (which are pretty normal and standard store cupboard stuff) and a working oven these little beauts can  be whipped up in about 5 minutes and take about 20 mins to cook and so in about half an hour you can be on your way to a mates house – warm muffins in hand!

Blueberry Muffins

Bish, Bash, Bosh – DONE!

And so you will be ready for any impromptu brunch guests and friends in need attacks! Yippie!

And so 3, 2, 1 you are a superstar baker and all of your friends will bow down to your superior awesomeness. [Plus they freeze easy too and so just defrost and place in a warm oven (120°C) for about 5-8 mins to warm up to loveliness!]

Easy bake muffins

  • 9oz/250g plain flour
  •  3tsp baking powder
  • ½ teaspoon salt
  • 3oz/85g white granulated sugar
  • 1 egg
  • 8fl oz/ 240ml milk
  • 3fl oz/90ml corn oil / butter/ margarine melted
  1. Prepare muffin tins with your chosen muffin case
  2. Preheat oven to 37-400°f (190-200°C) Gas Mark 5-6
  3. Take all dry ingredients and sift together into a large bowl, stir together and set aside
  4. In another bowl beat the egg lightly with a fork, stir in the milk and oil/melted butter/margarine
  5. Pour all of the liquid ingredients from bowl 2 into bowl 1 (with the dry ingredients) and stir until just combined (this should take no more than about 20-30 seconds – do not over mix – there should be no visible dry flour but the batter will be lumpy)
  6. Fill the muffin cups about ¾ full (or to the top for larger muffins) and bake for 20-25 minutes

Blueberry Muffins

Variations:

Cinnamon muffins

Before adding wet ingredients to dry ingredients stir together about 2 tablespoons of cinnamon and 4 tablespoons of granulated sugar: when filling the muffin cups add half of the batter so about ½ full muffin cup, sprinkle the cinnamon sugar on (as thick as you like) and then place the further ¼ of the batter on top.  For an extra cinnamon bang sprinkle more sugar on top before baking (for this you will need approx – 4 tablespoons of cinnamon and 8 table spoons of sugar)

Blueberry muffins

Just add the desired amount of blueberries when combining all the ingredients (I usually use 200-250 g fresh blueberries that I put in the freezer for about 4 hours before baking – this prevents that blue/grey look to your finished muffin and only gives you a fresh blueberry zing with a springy yellow muffin)

For an additional wow effect I put a little icing on top of my blueberry muffins to add a little extra sweetness

For this you will need approx 1 teaspoon lemon juice to 1 tablespoon of icing sugar and multiply the quantities by the tea/tablespoon as you go – if you add it all together at once you can end up with a lumpy lemon failure!

Chocolate chip Muffins

For these add in about 85g-200g (depending on your love of chocolate!) and ass them in add you combine the wet and dry ingredients.

Lemon Muffins

Add 1 teaspoon of grated lemon zest to the wet ingredients before combining them with the wet ingredients.  Then when baked glaze the muffins with a sugar syrup [3oz/85g caster sugar, 3-4 teaspoons of fresh lemon juice and ¼- ½ teaspoon of lemon zest grated – heat for about 1 minute in a saucepan over a medium heat]

Or try your own variations with dried fruit and nuts and different flours – for a nice savory muffin try:

The cheese/seed muffin

Add grated cheese (of a good mature strength) in the same method as the cinnamon muffin in the layers

Or alternatively add about 85g of seeds to the dry ingredients before combining and sprinkle a few on top (note instead of using only ½ teaspoon of salt add in 1 whole teaspoon – but there is no need to change the sugar as this is not an overly sweet recipe)

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