Basic Muffins Recipe
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 24) |
Ingredients
- 280 g flour
- 3 teaspoons baking powder
- 0.5 teaspoon ½ baking soda
- 1 pinch (s) salt
- 1 packet vanilla sugar
- 125 g suar
- 2 egg (s)
- 250 ml buttermilk, OR yogurt OR cream
- 90 ml oil
- 1 vanilla pod, some pulp OR:
- some vanilla flavor
Print Recipe
Pin Recipe Instructions
- This recipe is an all-rounder because you can vary it as you wish.
- Simply swap buttermilk for juice, fruit yoghurt, eggnog, etc. for example.
- Add a part of flour with cocoa, or nuts or fruits.
- Also a hearty pleasure, as cheese or carrot muffins
- There are no limits to your imagination.
- Put oil and eggs, buttermilk OR (vanilla) yoghurt OR cream, sugar, vanilla sugar and salt in a bowl and whisk everything together well.
- In another bowl, mix the flour with baking powder and baking soda and add to the liquid ingredients. Just stir until the solid ingredients have combined well with the liquid. The dough should be thick and almost on the tablespoon - the dough should never be too runny.
- Grease 24 muffin cases (or paper cases) well and add a generously heaped tablespoon of batter to each one.
- Place muffin trays or molds in the preheated oven and bake at 165 ° C for about 20-25 minutes.
- Please be careful - as every oven heats differently, the baking time can vary. Simply do a chopstick sample after 20 minutes. If only a little batter sticks to the stick, the muffins are ready.
- The batter was enough for me for 24 full-size muffins.
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