Nothing says "hello autumn" like a batch of fresh muffins or cupcakes! :-) With this simple recipe, you gonna whip them up in no time, and they will be a perfect base for more fancy muffins with fruit (I love muffins with dried plum bits), chocolate chip muffins, caramel-stuffed ones or double-or-triple-chocolate ;-) Or savory ones: paprika, tomato, herbs, sunflower seeds, etc. It all starts with this recipe.
Step #1: Ingredients
- 300g of flour,
- 1 spoon of baking powder,
- 1/2 teaspoon of salt,
- 1 egg,
- 150g of sugar (for sweet version),
- 50g of unsalted melted butter,
- 300ml of water or milk,
- 2 spoons of corn or potato starch.
Step #2: Utensils
- mixing bowl,
- mixer or a balloon whisk,
- muffin baking tray with optional paper shells.
Step #3: Preheat the oven
Preheat your oven (no air circulation, best only the bottom heating) to 180 centigrades (355 Fahrenheit).
Step #4: Mix the batter (5 minutes)
Mix well all ingredients, except the baking powder, then add it at the end and mix it in.
You may add extra bits here, like candied fruit, nuts, aromas, chocolate, etc.
Step #5: Bake (25 minutes)
Place each paper shell in the muffin baking tray cup, or grease the muffin baking tray, and fill each cup to about 2/3 or 3/4 of the height to prevent spilling the dough when it rises.
Bake for 25 minutes in 180 centigrades (355 Fahrenheit).
When golden-brown, pierce each one with a toothpick — it should come back clean. Let them cool down for about 5-10 minutes, then sprinkle with powdered sugar if you like.