Three kinds of tender, moist, perfectly shaped muffins -- Jam-Filled, Berry Streusel and Whole Wheat-Raisin -- are ready to be rushed to the table. - Cole Publishing Group/Distributed By Universal Press SyndicateMUFFINS WITH oddly tunnelled interiors and a heavy, tough texture are the result of confusion over the kind of mixing required for two different steps in the process of muffin-making: first, mixing the dry ingredients, and second, blending the dry and liquid ingredients.
Inadequate mixing of the flour, salt and spices with the baking powder or soda prevents the leavening from being evenly dispersed throughout the ingredients. Even though most flours are presifted after milling, sifting all the dry ingredients together several times guarantees they're well-blended, a technique that prevents uneven expansion of the batter or soapy-tasting clumps of baking powder or soda in the finished muffins.
Overmixing when combining the dry and liquid ingredients is an easy mistake to make. It may seem only natural to eliminate every last lump, as in sauce-making. But doing so can cause the muffins to be riddled with air tunnels and ruin the texture. A minimum of stirring (no more than 15 or 20 seconds) is enough to break down larger lumps; smaller ones dissolve during baking. The reward for a quick, light touch during this step is tender, moist muffins that look and taste wonderful from top to bottom.
SUCCESS TIP:
A large sieve with fine wire mesh is a good substitute for a flour sifter.
Strawberry Jam Muffins
A warm muffin with a hidden cache of jam in the centre brightens any morning. If you prefer, substitute orange marmalade or raspberry or blueberry preserves for the strawberry jam.
2 cups flour
1/4 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1 egg
1 cup milk
3 tbsps. butter (melted
and cooled) or oil
1/3 cup strawberry jam or
other variety of jam
METHOD
1. Preheat oven to 400 degrees. Lightly grease a standard muffin pan with 12 cups (or two 6-cup muffin pans). In a large bowl, sift or thoroughly stir together flour, sugar, baking powder and salt.
2. In a medium bowl, beat egg with milk and melted butter. Add egg mixture to flour mixture, stirring until dry ingredients are barely moistened.
3. Fill greased muffin pans one-third full, using half the batter. For each muffin, spoon in about 1 teaspoon jam. Using remaining batter, fill pans two-thirds full.
4. Bake until well-browned (20 to 25 minutes). Serve warm.
Makes 1 dozen muffins.
Streusel Berry Muffins
Crumbly cinnamon streusel tops muffins studded with strawberries or other fresh or frozen berries. Don't thaw frozen berries before adding them to the batter. Try substituting strawberry jam, but if you do eliminate or cut down on the amount of sugar.
2 cups unbleached flour
1/4 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1/8 tsp. ground nutmeg
1 egg
1 cup milk
3 tbsps. melted butter
or canola oil
1 cup fresh or frozen
blueberries
Streusel (recipe below)
METHOD
1. Preheat oven to 400 degrees. Lightly grease a standard muffin pan with 12 cups (or two 6-cup muffin pans). In large bowl, sift or thoroughly stir together flour, sugar, baking powder, salt and nutmeg. Make a well in the
centre.
2. In medium bowl, beat egg with milk and melted butter. Pour egg mixture into flour mixture, stirring just until dry ingredients are moistened. Gently fold in blueberries.
3. Fill prepared muffin pans about two-thirds full. Sprinkle tops evenly with Streusel.
4. Bake until well-browned (20 to 25 minutes). Serve warm.
Makes 1 dozen muffins.
Streusel
1/3 cup each unbleached
flour and sugar
1/4 tsp. ground cinnamon
2 tbsps. cold butter
METHOD
In medium bowl, combine flour, sugar and cinnamon. Cut in butter with pastry blender or two knives till mixture is crumbly.
Whole Wheat
Raisin Muffins
1 cup each whole wheat
flour and all-purpose flour
1/4 cup firmly packed
brown sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup raisins
1 egg
1 cup milk
3 tbsps. butter (melted and
cooled) or canola oil
1 tsp. grated orange zest
(optional)
METHOD
1. Preheat oven to 400 degrees. Lightly grease a standard muffin pan with 12 cups (or two 6-cup muffin pans). In large bowl, sift or thoroughly stir together flour, brown sugar, baking powder and the salt. Stir in raisins.
2. In medium bowl, beat egg with milk, melted butter and orange zest (if used). Add egg mixture to flour mixture, stirring until dry ingredients are barely moistened.
3. Fill greased muffin cups about two-thirds full.
4. Bake until well-browned (20 to 25 minutes). Serve warm.
Makes 1 dozen muffins.
