Muffins, the perfect treat for any time of day! Whether you have it for breakfast, as a snack or dessert, muffins are always a crowd-pleaser. Today, we will share with you three different muffin recipes that will satisfy any sweet craving you may have. First up, we have the classic Muffin recipe. These muffins are a staple in our kitchen and never disappoint. To start, preheat your oven to 180°C. In a bowl, whisk 2 cups of flour, 2 teaspoons of baking powder, ½ teaspoon of salt, and 1 cup of sugar. In a separate bowl, mix together 2 eggs, ¾ cup of milk, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract. Once mixed, add the wet ingredients to the dry ingredients and stir until just combined. Fold in any additions of your choice, such as chocolate chips, berries, or nuts, and spoon the batter into a muffin tray lined with muffin cups. Bake for 20-25 minutes, or until lightly golden on top. Sprinkle with powdered sugar before serving. Next, we have the Blueberry Muffins. These muffins are perfect for the Summer season when blueberries are in season. Preheat your oven to 190°C. In a mixing bowl, combine 2 cups of flour, 2 teaspoons of baking powder, ½ teaspoon of salt, and 1 cup of sugar. In a separate bowl, mix together 2 eggs, ¾ cup of milk, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract. Once mixed, add the wet ingredients to the dry ingredients and gently stir until just combined. Fold in 1 cup of fresh blueberries. Spoon the batter into a muffin tray lined with muffin cups and sprinkle with sugar. Bake for 20-25 minutes, or until a toothpick comes out clean. Last but not least, we have the Chocolate Chip Muffins. These muffins are any chocolate lover’s dream. To start, preheat your oven to 180°C. In a mixing bowl, combine 2 cups of flour, 2 teaspoons of baking powder, ½ teaspoon of salt, and 1 cup of sugar. In a separate bowl, mix together 2 eggs, ¾ cup of milk, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract. Once mixed, add the wet ingredients to the dry ingredients and stir until just combined. Fold in 1 cup of chocolate chips. Spoon the batter into a muffin tray lined with muffin cups. Bake for 20-25 minutes, or until lightly golden on top. No matter which muffin recipe you choose to make, they are all delicious and easy to prepare. Serve with a hot cup of coffee or tea for the perfect pairing. Happy baking! Ingredients: - For the classic muffins: - 2 cups of flour - 2 teaspoons of baking powder - ½ teaspoon of salt - 1 cup of sugar - 2 eggs - ¾ cup of milk - ½ cup of vegetable oil - 2 teaspoons of vanilla extract - For the blueberry muffins: - 2 cups of flour - 2 teaspoons of baking powder - ½ teaspoon of salt - 1 cup of sugar - 2 eggs - ¾ cup of milk - ½ cup of vegetable oil - 2 teaspoons of vanilla extract - 1 cup of fresh blueberries - For the chocolate chip muffins: - 2 cups of flour - 2 teaspoons of baking powder - ½ teaspoon of salt - 1 cup of sugar - 2 eggs - ¾ cup of milk - ½ cup of vegetable oil - 2 teaspoons of vanilla extract - 1 cup of chocolate chips Instructions: - Preheat oven to 180°C (classic and chocolate chip muffins) or 190°C (blueberry muffins). - In a mixing bowl, combine flour, baking powder, salt, and sugar. - In a separate bowl, mix together eggs, milk, vegetable oil, and vanilla extract. - Add wet ingredients to dry ingredients and stir until just combined. - Fold in any additions of your choice (chocolate chips, berries, nuts). - Spoon the batter into a muffin tray lined with muffin cups. - Bake for 20-25 minutes or until lightly golden on top. How to Prepare: - Preheat oven to 180°C (classic and chocolate chip muffins) or 190°C (blueberry muffins). - Follow instructions above for each individual muffin recipe. Preparation Time: - 30-40 minutes (including bake time) Servings: - Classic, blueberry and chocolate chip muffins yield approximately 12 muffins each. Nutrition Facts: - Calories per muffin (approximate): - Classic: 220 - Blueberry: 230 - Chocolate Chip: 250 Tips: - Add any additions of your choice such as chocolate chips, berries, or nuts. - Store muffins in an airtight container for up to 3-4 days. - Freeze muffins for up to 3 months. FAQs: - Can I use a different type of flour? - Yes, you can use whole wheat flour or a gluten-free flour blend. - Can I substitute the sugar for another sweetener? - Yes, you can use honey, maple syrup, or stevia. - Can I use a different type of milk? - Yes, you can use almond milk or any non-dairy milk. - Can I omit the eggs? - Yes, you can use a flax egg or applesauce as a substitute.
