Cooking Lab #1: Muffins

Please read the entire recipe before starting!

Ingredients: Prepare and measure your ingredients before you start the instruction.

• 250 mL (1 cup) flour

• 125 mL (1/2 cup) sugar

• 10 mL (2 tsp) baking powder

• 2 mL (1/2 tsp) salt

• 125 mL (1/2 cup) milk

• 65 mL (1/4 cup) oil

• 1 egg

This should yield 6 muffins: double the amounts to produce 12 muffins.

Method

• Preheat the oven to 200°C (400°F).

• In a large bowl, mix all dry ingredients together; make a well in the centre.

• In a small bowl, mix egg, milk, and oil.

• Pour all liquid ingredients into the well, and mix 15 to 20 times using a wooden spoon. Do not over-mix...your batter should be lumpy.

• Using two spoons, fill paper muffin cups 3/4 full.

Muffin Variations. Add ingredients to make the variation of your choice.

Add extra ingredients carefully without over-mixing the batter.

Fruit Muffins: (blueberry, cranberry, apple, pineapple, ...)

• 6 muffins

  • Add additional 10 mL (2 tsp) flour.

  • Add 125 mL (1/2 cup) of your choice fruit, cut up in small bite size pieces. .

• 12 muffins

  • Add additional 20 mL (4 tsp) flour.

  • Add 250 mL (1 cup) your choice of fruit.

If Streusel Muffins are desired, sprinkle the top with brown sugar and cinnamon before baking.

Raisins or Chocolate Chip muffins

• 6 muffins

  • Add additional 10 mL (2 tsp) flour.

  • With the last few mixing strokes, add 50 mL (1/4 cup) of raisins or chocolate chips.

• 12 muffins

  • Add additional 20 mL (1 Tbsp) flour.

  • With the last few mixing strokes, add 100 mL (5 Tbsp) raisins or chocolate chips.

Muffin Surprise

• Fill muffin cups half full.

• Add 10 mL (2 tsp) jam to each muffin and spoon additional batter on top of the jam.

Final Steps for all muffin variations:

• Fill any empty muffin cups in the muffin pan about half full with water. This will help to distribute the heat evenly.

• Bake for 15 to 20 minutes or until golden brown.

• Place the muffins on a wire rack to cool or tip muffins to the side so the bottoms do not get soggy from the steam.

Please read the recipe before starting!

Ingredients. Prepare and measure your ingredients before you start the instructions.

• 375 mL (1 1/2 cup) flour

• 175 mL (3/4 cup) sugar

• 10 mL (2 tsp) baking powder

• 7 mL (1 1/2 tsp) lemon zest or orange zest (the colourful outer layer of the peel)

• 5 mL (1 tsp) cinnamon

• 1 mL (1/4 tsp) salt

• 125 mL (1/2 cup) milk

• 125 mL (1/2 cup) oil

• 5 mL (1 tsp) lemon juice

• 1 large egg

Optional

• Add 375 mL (1 1/2 cups) blueberries or chocolate chips.

• Add an additional 10 mL (2 tsp) of flour.

Topping

Mix together and apply to the top of muffins when removed from the oven.

• 45 mL (3 Tbsp) lemon juice

• 10 mL (2 tsp) sugar

Method

• Preheat the oven to 190° C (375° F).

• Prepare your muffin tray. Line muffin cups with muffin liners. Or, grease muffin cups with butter or shortening or Pam spray.

• In a large bowl, mix all the dry ingredients.

• In a small bowl, combine egg, oil, and milk; mix completely.

• Make a well in the dry ingredients and pour all the liquid ingredients into it.

• With a wooden spoon, mix 8 to 12 times. Do not over mix.

• Fold in berries or chocolate chips if desired.

• Fill muffin cups two-thirds full.

• Fill any empty cups in muffin tins half-full of water. This will help to distribute the heat evenly.

• Bake for 15 to 20 minutes. Check at the 15 minute mark.

• Top with lemon juice mixture if desired.

• Place the muffins on a wire rack to cool or tip muffins to the side so the bottoms do not get soggy from the steam.