Muffins!

Now that i have the most fantastic oven on the planet and a full size freezer, I want to start baking muffins again.  I love muffins and I used to have one for breakfast every single morning.  I'd make big batches and freeze them.  Since I moved to the UK, I have had a crap oven and no freezer space hence no muffins. 

Do you have any favourite muffin recipes that you'd like to share?  I'm looking for new ideas!   

I've been using this book and it's quite good. And it's adapted to UK ingredients and weight measurements.

edited because I hit the wrong button!

Yum! Muffins! I should do that, too. Has anyone seen any American size muffin tins over here?

I usually do blueberry muffins but I also like carrot-cake type ones (I make them less sweet than a cake recipe). I haven't done it in ages though so don't have the recipes to hand.

Actually, I love a really good bran muffin as well.

Has anyone seen any American size muffin tins over here?

Regularly at TK Maxx.

I've been jonsing for some lemon poppy seed muffins.

My favorite muffin recipes...

Morning Glory Muffins
½ cup raisins
1 ¼ cups sugar
2 cups flour
2 tsp. cinnamon
2 tsp. baking soda
¼ tsp. salt
2 cups shredded carrots
1 apple (peeled and shredded)
½ cup pecans, chopped
3 eggs
1 cup vegetable oil
½ tsp. vanilla

Mix all dry ingredients in a large bowl; add all remaining ingredients.  Mix only until blended.  Fill paper lined muffin tins 2/3 full.  Bake for 20 minutes at 375 degrees.

Pear-Walnut Muffins
1½ cups flour
½ cup packed brown sugar
2 tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
1/8 tsp salt
1 slightly beaten egg
½ cup vegetable oil
½ cup plain low-fat yogurt
½ tsp vanilla
1 pear, cored, peeled, and finely chopped
3 tbsp finely chopped walnuts
2 tbsp brown sugar

In a medium bowl combine flour, the ½ cup brown sugar, baking powder, cinnamon, ginger, and salt.  Make a well in the center of the flour mixture.  In another bowl combine egg, oil, yogurt, and vanilla; add flour to mixture.  Stir just until moistened (batter should be lumpy).  Fold in pear.  Spoon batter into prepared muffin cups, filling each 2/3 full.  For topping, combine walnuts and the 2 tbsp brown sugar.  Sprinkle over batter.  Bake in a 400 degree oven about 20 minutes or until golden brown.  Makes 12.

Here is my fav.  I have tried many but I keep going back to this one.  I never tire of it. 

Spicy Oatmeal Muffins

1 cup buttermilk
2 eggs, lightly beaten
1/4 cup melted butter. 

Mix together and add:

1 cup oats

In another bowl combine:
1-1/3 cup flour
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda

1 cup raisins or chopped dates (I like dates and I usually add the grated rind from 1 orange)

Add wet to dry.  Mix until combined. 

Bake at 400F for 20 minutes.

All those recipes sound nice. I love experimenting with muffin recipes. I made ones last week filled with a mixture of cloudberry jam and cream cheese. They were dirty good!

I love muffins but never make them! My favourites are chocolate chip and blueberry.

These are a family favorite.  I use currants instead of raisins, mostly because I like them better.  Plus, they're egg- and dairy-free!

APPLESAUCE MUFFINS

1 cup sugar
1/3 cup shortening
1 1/3 cup applesauce
2 cups flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¾ cups raisins

Heat oven to 375°.  Grease muffin pan or use muffin cups.
 
Beat sugar and shortening until blended, add applesauce.  It will look like a curdled mess at this point.  Combine dry ingredients in separate bowl and add to applesauce mixture.  Fold in raisins last.

Bake 18-20 minutes, until toothpick is clean

I see American-sized non-stick muffin tins at Wilko.

Cranberry-Almond Muffins

1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
3/4 cup milk
2 eggs
1 teaspoon almond extract
1/2 cup dried cranberries
1/2 cup sliced almonds

Heat oven to 350*F (175*C). Grease and flour a 12-cup muffin tin or line with paper liners.
Combine flour, sugar, baking powder and salt in a small bowl; set aside.
In another bowl, whisk oil, milk, eggs.
Fill prepared muffin tins three-fourths full. Bake for 18 to 20 minutes or until muffins test done. Cool in pan on wire rack

Cranberry-Almond Muffins

Yum, I love cranberries and almonds.  I'll definitely be trying these!!

I've never been a big muffin person except for the few years when I lived in Santa Cruz as an adult (I grew up there, but immediately moved to San Francisco minus a year or two when I moved back). I was vegan at the time and discovered Rebecca's Mighty Muffins (http://www.rebeccasmuffins.com/products.html). If I could replicate a California Glory I'd be the happiest baker in England!!! 

When I first moved into my house it had a gas oven and I couldn't bake a thing in it, last year we spent a years salary (gasp...wasn't meant to cost that much, but did in the end) on a brand new kitchen with a Neff Convection Oven and it works brilliantly. So here is my contribution to the muffin talk:

Ina Garten's "The Barefoot Contessa"
Banana Crunch Muffin

 
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional

Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.