More sweet and savoury muffins

Press, 28 June 1983, Page 17

More sweet and savoury muffins

Since the arrival of our muffin baking container, I have had a lot of requests for more muffin recipes. The following sweet muffins are from a new microwave cook book by Betty Crocker which has an excellent baking section, and the savoury muffin recipe was given to me by a member of one of our cooking classes. All of the muffins have been cooked in a 600W oven. I hope vou enjoy them. BASIC'SWEET MUFFINS 1 egg, % cup milk, ’/z cup vegetable oil, 2 cups plain or wholemeal flour, ¥3 cup sugar, 3 tspn baking powder, 1 level tspn salt, cinnamon sugar (see below). Place circles of baking paper or greaseproof paper in the base of the muffin container. Beat the egg, stir in the milk and vegetable oil. Stir in the remaining ingredi-

ents, except the cinnamon sugar, until the flour is moistened (batter will be lumpy). Half fill the muffin containers. Sprinkle with cinnamon sugar. Microwave uncovered on high for IV 2 to 2% min., or until a toothpick inserted in the centre comes out clean. (Parts of the muffins will appear moist but will continue to cook while standing.) Let stand for 1 min., remove from container and place on a rack. Repeat with the remaining batter. CINNAMON SUGAR Mix 1 tblspn sugar with */z tspn ground cinnamon. APPLE NUT MUFFINS Stir in one cup of finelychopped or grated apple with the milk and add Vz tspn ground cinnamon with the flour. Substitute packed brown

sugar for the granulated sugar. Sprinkle the tops with a mixture of cup brown sugar, ¥4 cup chopped nuts and ¥2 tspn ground cin-‘ namon before cooking. Add an extra 30sec. to the cooking time. DATE-NUT MUFFINS Stir in ¥4 cup chopped dates and ¥2 cup chopped nuts with the milk. Increase the sugar to ¥3 cup. Sprinkle the tops with cinnamon sugar and ¥4 cup chopped nuts before cooking. PRUNE-APRICOT MUFFINS Stir in ¥2 cup cut-up prunes and ¥z cup cut-up apricots with the milk. Stir in ¥b tspn ground cloves with the flour. HONEY-ORANGE MUFFINS 1 egg, % cup milk, cup vegetable oil, 2 tblespn grated orange peel, 2 cups

plain or wholemeal flour, ts cup honey, 3 tspn baking powder, 1 tspn salt, orange marmalade (for topping). Same method as the basic recipe. Spoon 1 tspn of orange marmalade on to the top of each muffin and sprinkle with cinnamon sugar before cooking. (May require Vz min extra cooking time.) SAVOURY MUFFINS 2 cups flour, 3 tspn baking powder, 1 cup grated tasty cheese, 1 tspn sugar, 1 tspn Maggi onion stock, 2 finely chopped rashers of bacon, 4 tblspn chopped parsley, 75g butter, 1 cup milk, 1 beaten

eggLine the base of the muffin container with greaseproof paper. Sift the flour and baking powder. Add the cheese, sugar, stock, bacon and parsley. Mix well. Melt the butter and combine it with the milk and beaten egg. Make a well in the centre of the dry ingredients and add the liquid, mixing it lightly until just dampened. Half fill the muffin containers with the mixture and cook on high for 2-3 min., or until a toothpick inserted in the centre comes out clean.