` MUFFINS `

Muffins are generally classified as quick breads, quickly made and quickly eaten. They can be served for breakfast or lunch, with morning coffee or tea. Muffins can be sweet or savoury, high-fibre and healthy.

Muffins are surprisinglyeasy to make, even easier than scone. Simply follow the 'muffins method' : add the combined liquid ingredients to combined dry ingredients with a few quick stroke. Use a fork for best result. The mixture should in fact should be lumpy and the result will be light, fine textured muffins. Overmixing causes muffins to rise into a peak, producing long tunnels and a tough texture. If you're using fruit, cheese or bacon in a basic muffin mixture stir them ito flour to avoid overmixing.


For baking use deep American-style muffin tins. Buy the deepest straight-sided tins with a non stick finish. Drop the muffin mixture from a metal spoon only, as unoiled sides allow batter to climb and from rounded tops while baking. Remember not to stir the muffin mixture again as you fill the tins.


After baking, leave the muffins to cool in their tins for 3-4 minutes, and then carefully remove them to finish cooling an a wire rack.


Muffins are best eaten on day they are made, served warm with butter. They can be stored in an airtight container for up to 2 days. Muffins freeze well for up to 3 months, frozen muffins can be wrapped in foil and heated in moderate oven for 10-12 minutes. 


That a little story about muffins ... and now how to make muffins? ceck this out guys ... 




MUFFINS 


Ingredients : 


-  1 3/4 self raising flour 
-  2 tablespoons caster sugar
-  1 teaspoon baking powder
-  1 egg, lightly beaten
-  3/4 cup milk
-  80 butter, melted




*  Preheat oven to 200°C 
*  Brush oil into bottoms only of twelve 6cm tins

Sift flour, sugar and baking powder in a bowl. In a small bowl combine egg, milk, and melted butter. Mix well and add liquids all at once to flour mixture.
Stir gently with a fork until all dry ingredients are just moistened. Batter should look quite lumpy.
Spoon batter evenly intp each muffin tin, filling two-thirds full.
Bake 20-25 minutes until golden brown.
Loosen muffins with a spatula and remove at once to a wire rack.
Serve warm.

Good luck with the recipe ^_^ 


♥Anna