Thursday, July 24, 2008

Strawberry Ginger Muffins

Strawberry Ginger MuffinsStrawberry Ginger Muffins

Muffins are a quick treat that I've made so often for so long I can make them in my sleep. The best part about muffins is that once you know the basic batter, you can add whatever you want to make a unique flavour.

Basic batter:

2 cups self-raising flour
1 cup granulated sugar
1/2 tsp salt
1 tbsp vanilla extract
1/4 cup vegetable oil
1 cup to 1.5 cups of soy or cow milk to make batter the right consistency. (This changes depending on the time of year)

Mix that all together, but don't over beat it until smooth. A few lumps are ok.

What I prefer to do is rather than putting the fruit in the batter and then adding to the pan, I fill the pan with plain batter and then put the right amount of fruit in each cup. This way you won't end up with soggy muffins from too much fruit over wetting the cake, or a muffin devoid of fruit.

I finely cut a few strawberries and one ball of stem ginger. I then added a teaspoon of ginger syrup to each cupcake and then rolled the batter over the top of the fruit so it doesn't sit on the top, or sink to the bottom. I also prefer to fill the pan almost to the top because I like a proper muffin top.

With a silicone pan you don't need such a hot oven, so I these baked for about 17 minutes at 170C/335D or until the stick pulled out clean from the middle.

Muffins are a recipe you can play with and get very few fails. Another favourite is to slice up a granny smith apple and add that to a batter that's had added cinnamon, nutmeg and mixed spice with half the white sugar substituted with brown sugar. You could substitute a half cup flour with cocoa and add chocolate chips for chocolate chip muffins. I added half a tin of pumpkin to basic batter with pumpkin spice, recently and those were wonderful. You really have a grand choice of things to try. Plus they can be vegan just by changing to soymilk. My recipe requires no eggs.

If you find that the batter doesn't rise very well, you can add 2 tbsp of white vinegar to the batter and that will react to the baking soda and create bubbles. The vinegar taste cooks off and you're left with fluffy muffins. The trick with this is to get the muffins into the oven as fast as possible once you've added the vinegar.

Try making some! Create your own Family Favourites.

Strawberry Ginger Muffins

1 comment:

Anonymous said...

... Wow. WOW!