Basic Muffins Recipe

Ingredients: 2 cups all-purpose flour, or 2 cups pastry flour, sifted cup granulated sugar 1 Tbsp baking powder tsp salt 1 cup whole milk 1 tsp pure vanilla extract 1 large egg (or 2 medium) 4 oz butter ( stick) or shortening

Preparation: 1. Preheat oven to 400 F. Combine the flour, baking powder and salt. 2. Unwrap the butter and heat it in the microwave, in a microwave-safe bowl, for about a minute, until it's thoroughly melted. Set it aside at room temperature to cool, but don't let it solidify again. 3. Beat the eggs in a separate bowl and then add the sugar, milk and vanilla to the eggs. 4. Thoroughly grease and flour a muffin pan (or use paper muffin liners). 5. Pour a tiny bit of the melted butter into the egg-vanilla-milk mixture and stir it in. Repeat 3-4 more times, adding a slightly larger amount of the liquid butter each time until it is all incorporated. 6. Add the liquid ingredients to the dry ones and mix no more than ten seconds. The batter should be visibly lumpy, and you may see pockets of dry flour. That's OK! It's extremely important not to overmix the batter, or the resulting muffins will be too hard. 7. Gently pour the batter into the prepared muffin pan and bake immediately. 8. Bake 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Basic biscuit dough

Ingredients 250g butter, softened 140g caster sugar 1 egg yolk 2 tsp vanilla extract 300g plain flour Method Mix 250g softened butter and 140g caster sugar in a large bowl with a wooden spoon, then add 1 egg yolk and 2 tsp vanilla extract and briefly beat to combine. Sift over 300g plain flour and stir until the mixture is well combined you might need to get your hands in at the end to give everything a really good mix and press the dough together.

Classic Peanut Butter Cookies

Ingredients: 1 1/2 teaspoons baking soda, 1 cup unsalted butter 1 cup crunchy peanut butter 1 cup white sugar 1 cup packed brown sugar 2 eggs 2 1/2 cups all-purpose flour 1 teaspoon baking powder,1/2 teaspoon salt 1 1/2 teaspoons baking soda Directions 1. Cream together butter, peanut butter and sugars. Beat in eggs. 2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour. 3. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Banana Crumb Muffins

Ingredients: 1 1/2 cups all-purpose flour,1 teaspoon baking soda,1 teaspoon baking powder,1/2 teaspoon salt 3 bananas, mashed,3/4 cup white sugar,1 egg, lightly beaten,1/3 cup butter, melted 1/3 cup packed brown sugar ,2 tablespoons all-purpose flour ,1/8 teaspoon ground cinnamon 1 tablespoon butter Directions 1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. 2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. 3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. 4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Corn Dog Muffins

Ingredients 2 (8.5 ounce) packages 2 tablespoons brown sugar 2 eggs 1 1/2 cups milk 1 cup grated Cheddar cheese 9 hot dogs, cut in half Directions 1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins. 2. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin. 3. Bake in a preheated oven 14 to 18 minutes, or until golden brown.

Decorated Sugar Cookies Recipe

Ingredients for Sugar Cookies: 3/4 cup (1 1/2 sticks) salted butter 3/4 cup granulated sugar 1/4 teaspoon salt 2 teaspoons vanilla 1 large egg 2 cups unbleached all-purpose flour Icing/Glaze for One Dozen Sugar Cookies: 1/2 cup powdered sugar 1 tablespoon half n half (plus a few drops if needed for consistency) few drops vanilla (or other flavoring, optional) few drops coloring (if desired) 1. Lightly flour board and rolling pin. The less flour you use the more delicate your cookies will be. Place dough on board. Roll out dough to 1/4 inch thick. Cut into shapes. Place cookies on baking sheet. NOTE: If using colored sugars, sprinkle with sugars before baking. Bake in a preheated 325(f) oven for 13 minutes. Cookies will be pale on top and slightly golden on the bottom. Allow to cool before icing. 2. In a mixing bowl, run whisk through powdered sugar to remove lumps. Add half n half to powdered sugar. Whisk vigorously (no lumps!). Add coloring of choice, vanilla (if desired) and whisk again. Use the back of a spoon and carefully ice cookies. Add sprinkles for some extra bling.

Chocolate-Chocolate Chunk Muffins

Ingredients: stick (6 tablespoons) unsalted butter 4 ounces bittersweet chocolate, coarsely chopped, divided 2 cups all-purpose flour 2/3 cup granulated sugar 1/3 cup unsweetened cocoa powder, sifted 1 tablespoon baking powder teaspoon baking soda teaspoon salt 1 cups buttermilk 1 large egg 1 teaspoon pure vanilla extract Directions: 1. Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit with paper muffin cups. Place the muffin pan on a baking sheet. 2. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water. Remove from the heat. 3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Do not overmix the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups. 4. Bake for about 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Hot cross muffin buns

Ingredients 450g strong white bread flour, tsp salt,50g butter, cut into pieces,7g sachet easyblend dried yeast,2 tsp ground mixed spice,50g golden caster sugar,finely grated zest 1 lemon,275ml/9fl oz milk, plus extra to glaze,2 eggs, beaten,200g luxury mixed dried fruits, cherries halved Method 1. Put all dough ingredients, except the dried fruit, in the breadmaker, following the order in your manual. Set to dough programme. 2. Once the dough is ready, turn it out onto a lightly floured surface and punch down to deflate. Pat into a large flat circle, tip the fruit in the centre and enclose with the dough. Knead the fruit in, cutting through the mixture with a sharp knife, then re-knead a few times to distribute the fruit evenly. 3. Cut out nine 14cm squares of baking parchment and have ready a 12-hole muffin tin. Cut the dough into 9 even-sized pieces and roll each into a smooth ball. Push a square of the parchment into a tin hole and drop in a ball of dough. Repeat with the rest. Cover the tin loosely with lightly-oiled cling film and leave in a warm place for 30-45 minutes or until doubled in size. Preheat oven to fan 180C/ conventional 200C/gas 6. 4. For the crosses, blend the flour to a smooth paste with 5-6 tsp of cold water. Spoon into a small plastic food bag and cut a small hole off one corner or use a piping bag. Pipe crosses on the buns. Bake for 15 minutes or until golden. Lift onto a cooling rack. Brush with a little golden syrup while warm.

Pineapple Muffins recipe

Ingredients list:
8 oz crushed pineapple, including juice 2 eggs, beaten 2 c. flour 1 3/4 c. sugar 1/2 c. applesauce 2 tsp vanilla extract 1 tsp lemon extract 1/2 tsp baking soda 1/2 tsp salt Instructions: 1. Preheat oven to 325 degrees F. Grease muffin tin and set aside. 2. In large mixing bowl combine flour, sugar, baking soda, and salt. 3. In another egg combine eggs, applesauce, pineapple and juice, vanilla extract, and lemon extract. 4. Add wet ingredients to dry ingredients, and combine until just moistened. 5. Fill muffin tins 2/3 of the way full. Bake for 20 minutes or until center springs back when touched.

Butterscotch Cookies

INGREDIENTS 12 tablespoons unsalted butter, cut into tablespoon sized slices, 1 3/4 cups dark brown sugar,1/2 teaspoon salt,1 egg ,1 egg yolk, 1 tablespoon vanilla extract, 2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, Sugar Dredging Mixture, 1/4 cup dark brown sugar, 2 tablespoons sugar, METHOD 1 Preheat oven to 375F and line baking sheets with parchment paper. Vigorously whisk together the flour, baking soda, and baking powder and set aside. Mix together the sugar dredging mixture in another bowl and set aside. 2 Place 10 tablespoons of butter into a thick-bottomed skillet over medium heat. The butter will foam a bit before subsiding. Once the butter takes on a tan color and begins to smell nutty take it off of the heat. Add the other two tablespoons of butter and mix it in until it melts. (See tutorial on how to brown butter.) 3 Pour the brown butter into a mixing bowl fitted with a paddle attachment. Add the brown sugar and salt and mix. Add the egg, egg yolk, and vanilla extract and mix together, scraping down the sides and bottom of the bowl at least once. Add the flour mixture in three increments being sure to scrape down the sides and bottom once or twice. Mix just until the flour is incorporated. The dough will be very thick. 4 Take 1/2 to full tablespoon-sized pieces of dough (you can make them a bit bigger or smaller to your liking, just make sure the pieces of dough are all the same size) and gently roll them into ball shapes. Dredge them in the sugar dredging mixture until well-coated. Place on the baking sheet and sprinkle with a little bit of the sprinkling salt (be reserved with the salt as very little goes a long way). 5 Bake for 10-12 minutes or until the edges have browned a bit. Be careful not to over-bake. Allow to cool on the sheet for one minute before transferring to a wire rack to cool completely. Tastes best with a glass of milk for dipping.

Classic blueberry muffins

Ingredients:

2 1/2 cups self-raising flour 1 tablespoon caster sugar 3/4 cup milk 1 egg, lightly beaten 1/2 cup vegetable oil 3/4 cup brown sugar 1 teaspoon vanilla extract 1 cup frozen blueberries Procedure: 1. Preheat oven to 190C/170 fan-forced. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases. 2. Combine the flour caster sugar and brown sugar in a bowl. Make a well in centre. 3. Add milk, egg, oil and vanilla. Mix until just combined. Fold in blueberries. 4. Spoon mixture evenly between paper cases. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool.

Passionfruit and white chocolate muffins

Ingredients:

2 cups self-raising flour, sifted 1/2 cup caster sugar 100g white chocolate, chopped 125g butter, melted, cooled 1/3 cup milk 2 eggs, lightly whisked 1/4 cup passionfruit pulp 1 teaspoon vanilla extract Passionfruit icing 1 1/4 cups pure icing sugar 2 teaspoons hot water 1 1/2 tablespoons passionfruit pulp Procedure: 1. Preheat oven to 200C. Lightly grease a 12-hole 1/3-cup capacity muffin pan. 2. Combine flour, sugar and chocolate in a bowl. Make a well in the centre. 3. Whisk butter, milk, egg, passionfruit and vanilla in a jug. Pour into well. Gently fold until just combined. Three-quarter fill muffin holes with mixture. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack. 4. Make passionfruit icing: Stir icing sugar, water and passionfruit in a bowl until smooth. Spoon over muffins, allowing to drizzle down sides. Allow to set. Serve.

Blueberry Coffee Cake Muffins

Ingredients 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 1/2 cups sugar 3 extra-large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract 8 ounces (about 1 cup) sour cream 1/4 cup milk 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 half-pints fresh blueberries, picked through for stems Directions Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed. Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Blueberry Whole Wheat Muffins

Ingredients 1 1/2 cups whole wheat pastry flour or white whole wheat flour 1/2 cup rolled oats, plus more for sprinkling 1 teaspoon baking powder 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1/2 cup vegetable oil 1/2 cup reduced-fat sour cream 1/2 cup packed light brown sugar 1 teaspoon finely grated lemon zest 1 teaspoon pure vanilla extract 2 large eggs 1 cup blueberries Turbinado sugar, optional, for sprinkling Directions Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners. Combine the flour, oats, baking powder, salt and baking soda in a large bowl. Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries (don't worry if there are a few lumps). Divide evenly among the prepared muffin pan. Sprinkle with oats and turbinado sugar if using. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a
rack to cool completely.