Whatever’s left muffins (sweet or savoury)

When I was little I wanted to make muffins. I found a recipe, I followed it and they turned out great. Then I did another one, and another one and, well, a lot of them. And I realised that they were all basically the same recipe.

Baking is a game of proportions and adjusting for whatever ingredients you are using. That’s why people usually say that baking is a science: mess up the proportions and your lovely cake becomes a messy puddle or a teeth-breaking rock.

This recipe is based on the very old-fashioned pound-cake. No matter which ingredients you have, you will be able to make edible muffins. Some combinations of ingredients will work better than others, but they will all be nice over a cup of tea or coffee.

Keeping the recipe for muffins assures that they will cook throughly regardless of the ingredients used. Don’t switch to a loaf or a larger cake if you haven’t tried the particular combination your using before. And, write down (and share) those that you love.

Whatever's left muffins (sweet or savoury) | Cristina in the kitchen

Whatever’s left muffins (sweet or savoury)

Dump and mix muffins that can be customised to the ingredients available to you.

Amount will vary depending on case size and amount of flavouring ingredients used

  • 1 cup of flour (any kind that is generally used for baking)
  • if flour is not self-raising, 2 teaspoons of baking powder
  • 1/2 cup of liquid (milk, water, coffee, tea, hot chocolate, juice…)
  • 1/2 cup of fat (butter, oil, nut or seed butter, coconut milk, ice-cream)
  • 1/2 cup of egg (2 large eggs) or mashed banana, or 3 tablespoons of chia seeds/flaxseeds mixed with 5 tablespoons of water (mix and allow to rest for 10 minutes)
  • if sweet, up to 1/2 cup of sweetener (sugar, honey, syrup, apple sauce…)
  • up to 1 cup of any dry ingredients for flavour (fruit, vegetables, cheese, meats, nuts, seeds, herbs, spices…)
  • 1/2 teaspoon of salt
  1. Preheat oven to 180C/50F/gas mark 4.
  2. Mix all ingredients.
  3. Divide evenly into muffin moulds.
  4. Bake in middle shelf until the outside of the muffins is brown. Time will vary from 15 to 45 minutes depending on ingredients. If no fruit, vegetables or moist ingredients were used, you can test for doneness by inserting a toothpick ad it comes out clean.

Click here to read all the posts in the Spring cleaning the kitchen: a no-buy month challenge topic. And don’t forget to check my Instagram to see what I’m eating and cooking as I go through the challenge. Join me by tagging with #springcleanthekitchen

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