Apricot Jam Muffins

Muffins are one of my favourite things to bake and the variety of muffins is endless.  These are full of apricot jam and look interesting when they are cut open to reveal their orange centre.  The sugar on top makes them nice and crunchy.

400 ml flour (200 g)

10 ml baking powder

3 ml salt

1 ml cinnamon

pinch nutmeg

125 ml sugar (100 g)

1 extra-large egg

180 ml milk

80 ml oil

50 g pecan nuts, coarsely chopped

smooth apricot jam

Preheat the oven to 200 C.  Grease a muffin pan.

Sift together the flour, baking powder, salt, cinnamon and nutmeg.  Add the sugar and mix.  Beat together the egg, milk and oil.  Add to the dry ingredients, together with the pecan nuts.  Stir until just blended.  Do not overmix.

Fill each muffin hollow three quarters full with the mixture.  Make a hollow in the centre of each muffin and spoon 5 ml apricot jam into each hollow.  Bake for 15 – 20 minutes until golden brown.

Makes about 10 muffins



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Cheese Muffins

These cheese muffins are a breeze as they are so quick and easy to make at short notice.  Like all muffins they are best eaten as soon after baking as possible.  If I do have a few left over the following day I pop them in the toaster or put them under the grill until they are nicely browned and eat them hot with butter.   As always muffins need the minimum of mixing to keep them light.  If you over-mix them they become heavy and stodgy.

Cheese Muffins

80 ml oil

1 egg

milk (see below for quantity)

300 ml flour

3 ml salt

12.5 ml baking powder

dash cayenne pepper

dash hot English mustard powder

250 ml cheddar cheese

Put oil in a measuring jug, add the egg and add enough milk to make up 300 ml of liquid.  Mix lightly.

Sift dry ingredients into a bowl, add the cheese and mix together.  Add the liquid and mix only until the flour has been absorbed.

Spoon mixture into a greased muffin pan and bake at 225 C for 7 – 10 minutes.

Makes 9 or 10

Berry Muffins

These muffins are filled with mulberries which are in season at the moment and freshly picked from the garden but any other berry would work well or, if there are no berries available, I pop some apricot jam in the centre.  They are perfectly good plain as well.


Berry Muffins

400 ml flour

10 ml baking powder

2 ml salt

1 ml ground cinnamon

pinch ground nutmeg

125 ml sugar

1 extra-large egg

180 ml milk

80 ml oil

50 g pecan nuts, coarsely chopped (optional)

250 ml mulberries or other berries

Preheat the oven to 200 C.  Grease a muffin tin with 12 hollows.

Beat together the egg, milk and oil and set aside.  Sift the flour, baking powder, salt, cinnamon and nutmeg together, add the sugar, nuts and berries and mix.  Add the egg mixture to the dry mixture and fold in with a metal spoon only until the flour is moistened.  Do not overmix or you will have heavy muffins.

Fill each muffin hollow three quarters full with the mixture.  Sprinkle a little sugar on top to give them a bit of a crunch if you wish.

Bake for about 20 minutes

Makes 10 – 12



Cheesy Corn Muffins

The secret to a successful muffin is not to over-mix it.  Gently fold the ingredients together only until the flour has been moistened and you will get a light soft muffin.  Over-mixing will cause it to become heavy.

Cheesy Corn Muffins

10 ml oil for frying

half a large onion, chopped

500 ml flour (or 375 ml flour and 125 ml oat bran for a healthier option)

15 ml baking powder

2 ml salt

2 ml hot mustard powder

250 ml cheddar cheese, coarsely grated

2 eggs

80 ml sunflower oil

125 ml milk

250 ml cream-style sweetcorn

paprika for dusting (optional)

Heat the oil in a frying pan and fry the onion until soft.

Sift the flour, baking powder, salt and mustard powder together in a bowl and then add the grated cheese.

Beat eggs, oil and milk and add this to the dry ingredients together with the onion and sweetcorn, and mix until just combined.

Spoon the mixture into a greased 12 hole muffin pan until two-thirds full and dust with paprika if desired.

Bake at 180 C for about 20 minutes until they start to turn golden.

VARIATIONS:

Add parsley, ham or bacon, chives or spring onion and garlic.

Makes about 12 muffins.