Basic Muffin

Top right : Corn muffin ; Bottom Right : Peanut Butter Choc Chip muffin

Sorry for not updating recently as dumb-baker was ill for a few days. To resume my blog posting, i'll start with a basic muffin recipe. I have this thick baking book by King Arthur Flour collecting dust in my cabinet. The reason why i didn't use this book is because i personally indulge more in home-baked-and-tested kind of desserts/snacks rather than the commercially written recipe in a book. But something just propelled me to look through this thick book of mine and try my luck on one of the recipe. As it was already past 8pm, i thought i should just resolve to bake something easy and simple....and no messy cleaning of course. And here it is, the All Star Muffin recipe. This muffin, oooo let me tell you...super soft in texture!!!! Its sweetness is just right for my tastebud and this basic muffin is really soft and fluffy.

Having baked the vanilla muffin for so many times, i decided to do a lil twist to the recipe. After making the basic batter of the muffin, i divided the batter into half. I added peanut butter with chocolate chips to one half of the batter and added creamy corn with extra frozen corn to the other half of the batter. The peanut butter muffin is such a kick! In every bite of the muffin, you'll be able to taste the flavorful peanut butter....not forgetting about the choc chips too! As for the corn muffins, ah ha...though it's not as good as Kenny Rogers corn muffins....but it's good enough to be graded as Yummy.....well...judging from my dad's quick chomped down muffin reaction after i had taken out the to muffin cool on the dining table. Anyway, to cut the story short, here's the recipe :

All Star Muffin (yields 8 muffins)

• 4 oz. butter
• 1 1/2 cup of sugar
• 2 medium size eggs
• 1 tsp of vanilla essence
• 1/2 cup of sour cream (i substituted with 1/2 cup milk + 2 tsp lemon juice)
• 2 1/2 cup of self raising flour
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• 1/4 tsp of salt

Method

1. Cream butter and sugar till light yellow in color.
2. Beat in eggs to the butter mixture, one at a time. Scrap down the sides of the mixing bowl to ensure well mixing of the ingredients.
3. Add in vanilla essence followed by the sour cream. Mix well. (pic 1)
4. Sift in the dry ingredients (self raising flour, baking powder, baking soda and salt) to the wet mixture. Mix well using low speed of the mixer for about 1-1.5 minutes. (pic 2)
5. Scoop mixture into the paper cups until 85% full. Bake in preheated oven of 175 DC for 20-25 minutes or until cooked.

Notes:

1. I divided my muffin batter into half.
2. For peanut butter choc chip muffin : I added about 100g of peanut butter (i used the crunchy peanut butter)and half cup of chocolate chip.(pic 4)
3. For corn muffin : I added about 1/2 cup of creamy corn + 3 tbsp of extra frozen corn. (pic 3)