How to bake Basic Muffins from scratch

If you are new to baking cakes and muffins, you should try to bake Basic Muffins first before you head for the big one.

When I first tried my hands on baking muffins, I started from scratch, learned to bake them online without any guidance from my mom or mother-in-law.

Sometimes, you had to depend on your own in order to succeed without relying on anyone around you.

Initially, baking muffins was a tough learning process but through trials and errors, I managed to grasp the secret to baking a perfect muffin .

You will be surprised that baking muffins isn’t a difficult phase at all after you had mastered the basic skills.

How to bake a perfect muffin

Flour

You can use plain flour or wheat flour whichever that you prefer.

However, you MUST sieve the flour before use in order to lighten and loosen the flour texture to produce light and fluffy muffins.

As for me, I used wholemeal wheat flour which was just a few cents pricer than the plain flour. At least, wholemeal wheat flour is packed with more nutrients compare to the latter.

Baking Powder

Add in 1-2 tsp of baking powder to the wholemeal wheat or plain flour in order for the muffins to puff up.

If you are using Self-raising flour, you can omit the baking powder unless you want an extra puffy muffins.

Milk

There are 2 options for the milk.

You could either use:

• fresh milk ( cold )
• Powdered milk ( mixed with warm water )

Always use low fat milk, for low fat muffins and low calories.

If you are planning to bake muffins for your kids, you might as well use your child’s powdered formula milk instead.

Taste the same, even if you use Soya milk , fresh or powdered.

Basic Muffin Recipe

Ingredients:

• 2 cups of pain flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tbsp white fine sugar
• 2 Grade A eggs, beaten lightly
• 1 cup fresh milk
• 1/2 cup melted butter ( unsalted)
• 1 tsp vanilla essence

Method of baking:

• Line a muffin tray of 12 holes with muffin paper cups.
• Preheat the oven 190C.
• Sieve the flour and baking powder in a mixing bowl.
• Stir in salt.
• Set aside.
• In another bowl, place the sugar, eggs, fresh milk, cooled butter and vanilla essence together. Beat until creamy.
• Pour in the sieved dry ingredients into the butter mixture.
• Beat until the batter is well blended.
• The batter should be soft and loose.
• Spoon the muffin batter into the prepared muffin cups 2/3 full. Do not fill until to the brim because it will overflow later.
• Bake in the pre heat oven for 20min.
• Use a skewer or toothpick to poke into the centre of the muffin.
• If it comes out clean, the muffins are ready.
• If it comes out wet or sticky, further bake 10min and leave in the oven for another 10min.
• Remove the muffins from the muffin tray, serve warm.

Tips:

For the remainder muffins, keep in air-tight container for a couple of days.

You can also keep in the fridge and warm up in the microwave oven the next morning.

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