If you are a beginner in baking, I think one thing that you should learn first is how to bake muffin. It contains no difficult technique, just mix and bake 🙂 This one is a variation I made from Blueberry Muffin
Makes 1 dozen muffins
1. Start the batter
Position a rack in the center of the oven and heat the oven to 350 degree F. Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tins (cup should be 2 3/4 inches across and about 1 inch deep) and line with paper or foil baking cups
1 pound (3 1/2 cups) unbleached all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/3 cup granulated sugar
5 ounces (10 tablespoons) unsalted butter, melted and cooled slightly
1 cup whole milk, at room temperature
1 cup creme fraiche or sour cream, at room temperature (I used sour cream while other time I used yoghurt and it worked beautifully)
2 large eggs, at room temperature
1 large egg yolk, at room temperature
In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, creme fraiche or sour cream, eggs, and egg yolk until well combined.
Pour the wet ingredients into the dry, and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)—there should still be quite a few streaks of dry flour.
2. Add your choice of flavorings, fruits, chocolate, and nuts (in my case chopped milk chocolate, do visit her blog to see other possibilities).
3. Fill the tin and bake the muffins
Use an ice cream scoop if you have one with a “sweeper” in it; otherwise, use two spoons to spoon the batter into the muffin cups, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 to 35 minutes. (The muffin tops will probably meld together.) Let the tin coll on a rack for 15 to 20 minutes.
Source: Eliza Adam
