blades
Senior Member
My normal basic muffin recipe was producing unsatisfactory results. The product was overworked and not soft enough. So I redid it using techniques designed to produce soft muffins that are more like cake than bread. I made three changes. Firstly I mixed the wet and dry ingredients separately before combining to make the batter. I increased the amount of milk. Finally I added 2 tbsp cooking oil. The result has been terrific. The muffins you see are almost cake-like in texture.
Dry Ingredients
2 cups AP or pastry flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
Wet Ingredients
1 cup milk
2 large eggs
2 capfuls vanilla extract
1 stick butter
2 tbsp cooking oil
1 handful fresh blueberries or whatever flavorful goodies you want to include
Instructions
Preheat oven to 350 F (175 C.). Melt the butter and set it out to cool. Get two bowls. Put the dry ingredients in one and the wet ingredients in the other and mix them thoroughtly. Combine the two bowls and mix carefully by hand so as not to overwork the flour. Fill a muffin pan with the batter and bake for 25 minutes or until a toothpick comes out dry. Hope you enjoy them as much as we do here.
Dry Ingredients
2 cups AP or pastry flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
Wet Ingredients
1 cup milk
2 large eggs
2 capfuls vanilla extract
1 stick butter
2 tbsp cooking oil
1 handful fresh blueberries or whatever flavorful goodies you want to include
Instructions
Preheat oven to 350 F (175 C.). Melt the butter and set it out to cool. Get two bowls. Put the dry ingredients in one and the wet ingredients in the other and mix them thoroughtly. Combine the two bowls and mix carefully by hand so as not to overwork the flour. Fill a muffin pan with the batter and bake for 25 minutes or until a toothpick comes out dry. Hope you enjoy them as much as we do here.
