The short version..take the tightwad gazette recipe, mostly double, adjust for health, and flavor as desired...
To be more precise.....err well bear with me, I am not a precise baker...though one thing I have learned, measure baking powder right (level off and all)
All muffins are done when a finger pressed lightly in them bounces back quickly.
Cakes require a dry toothpick..they never bounce well, to moist.
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The muffin recipe was designed using the molasses cookie one roughly tripled in flavor (since the muffins have around triple the flour) the cookie recipe I will have to work on for you.
Molasses Muffins:
Pre-heat oven to 425
In a large bowl combine:
2 cups white flour
3 cups whole wheat flour
3/4-1 cup brown sugar
couple pinches of salt
5 teaspoons of baking powder
1 1/2 teaspoons ginger
1 1/2 teaspoons cloves
2 1/2 teaspoons cinnamon
In a large measuring cup mix:
2 cups of milk
1/2 cup oil
1/2 - 3/4 cup molasses
2 or 3 eggs
Place liners or grease pans....check if oven is hot (mine has a light)
Pour wet into dry, stir lightly
spoon into muffin cups (I use a small scoop for the mini muffins and one large scoop for big muffins.
bake 15 minutes..give or take (take em out right after you notice how wonderful the house smells!
Makes about 3dz mini and 1 1/2 dz large (that happens to be about how many I own...)
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I have two recipes for pumpkin, one is sweet and 'the good kind' the other is healthy...The sweet kind is mostly out of the joy of cooking, but kinda doubled.
The Good Pumpkin Bread
Preheat oven to 350
Cream:
2 2/3 cup sugar
2/3 cup soft butter
2 eggs
Mix in: 1 can pumpkin (15oz)
add in:
2 cups white flour
1 1/4 cup whole wheat flour
1/2 tsp baking powder
2 tsp baking soda
1/2 tsp ground cloves
1 tsp cinnamon
Add in:
2/3 cup milk
1 tsp vanilla
Bake in 3 mini loaf pans and one regular (20 min mini, 60 min regular) or for muffins around 15 minutes
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This comes from the back of a Hershey's cocoa box..with a few health changes.
Chocolate muffins
Preheat oven to 350 (empty as needed!)
In a large bowl combine:
1 1/2 cup brown sugar
1 cup white flour
3/4 cup whole wheat flour
3/4 cup hersheys cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
salt
Put the kettle on
In a large liquid measuring cup mix:
1 cup milk
1/2 cup vegetable oil
2 eggs
2 tsp vanilla
Prepare muffin cups
combine wet and dry ingredients
Add one cup boiling water (it will be very thin!)
Pour into muffin cups bake around 15 minutes.
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Hope you like em.
Muffin recipies, by request.
October 8th, 2007 at 06:10 pm
October 8th, 2007 at 06:43 pm 1191865403
October 9th, 2007 at 01:58 am 1191891539
October 9th, 2007 at 05:38 pm 1191947894
October 9th, 2007 at 06:27 pm 1191950856
It just so happens for these I didn't eyeball it..which means I wont be able to next time!
That and the 'science' of baking requires portions to be mostly the same...but changing by one egg means a change in flavor..one person may like it another may not..both result in an edible substance..
Suppose you add one spice and not another...taste will change, but the amount of 'dry' compared to 'wet' is mostly the same, the resulting science is mostly the same..never fiddle with baking powder before an important event though!
My edible substances get rave reviews regardless of my science
(though I do turn out some monstrosities as well-which is why I am reserving the molasses cookie recipe, haven't done enough testing to get the wheat flour portions and sugar right)