Jos Ultimate Muffins Recipes

JO'S ULTIMATE MUFFINS

Steps:

• Pre-heat the oven to 175c fan oven
• Sieve together the flour, sugar and baking powders in a large bowl.
• Mix together the butter, eggs, yoghurt and vanilla essence, then combine with the flour until mixed together.
• Mix in the chocolate followed by the berries until just combined, be careful not to over mix.
• Spoon into 12 Muffin cases then pop in the pre-heated oven and bake for 20 min.
• Remove from the oven and leave to cool in the tin for 5 min, then transfer to a wire rack to cool.

THE ULTIMATE MAKEOVER: BLUEBERRY MUFFINS

Steps:

• Heat oven to 200C/180C fan/gas 6. Use 1 tsp oil to lightly oil a 12-hole muffin tin (or use paper cases). Mix both flours with the baking powder and lemon zest. Reserve 1 tbsp caster sugar, then stir the rest into the flour with the muscovado.
• Mash the banana well. In another bowl beat the egg, then stir in the banana, buttermilk and oil. Using a large metal spoon, very lightly stir into the flour mix, just to combine. Over-mixing will make the muffins tough. Toss in the blueberries and give just a few turns of the spoon to carefully stir them in without crushing.
• Spoon the mixture into the tin - each hole should be very full. Bake for 20-25 mins until risen and golden.
• Mix the reserved caster sugar with the lemon juice. When the muffins are done, remove from the oven, then brush with the sugar and lemon mixture while they are still hot. Gently loosen the edges of each muffin with a knife, then leave in the tin for 15 mins to cool a little as they're very delicate while hot. Remove to a wire rack. Best eaten the day of making, but will keep for up to 2 days.

THE ULTIMATE HEALTHY MUFFINS

Steps:

• SOAK: oats, 12 grain cereal and cornmeal in yoghurt and apple sauce (or prune puree) for 1/2 hour. Add brown sugar, egg and mix well.
• MIX: flour, flax, baking powder, baking soda - Add to yoghurt mix. Combine just until moist. Batter should be fairly thick. Add a tablespoon or two more of flour if batter is runny.
• FOLD: fold in berries (or fruit) dried cranberries (or rasins).
• Grease muffin pan or use line with muffin cups.
• Makes 12 muffins (or 6 super muffins!).
• Bake at 350 F for 35-40 minutes or until toothpick inserted into muffin comes out clean.

ULTIMATE BANANA MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin.
• Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
• Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
• Divide batter evenly among the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

JO JO'S FAVORITE BANANA MUFFINS

Steps:

• In a medium bowl mix flour, baking powder, baking soda, salt, and cinnamon and set aside.
• In a separate bowl cream margarine and sugar, add eggs and mix until smooth. Stir in milk and mashed banana and mix well.
• Fold in flour mixture into the liquid ingredients until combined.
• Fill greased muffin tins two-thirds of the way full.
• Bake in a preheated 350 degree F (175 degrees C) oven for 25 to 30 minutes.

ULTIMATE CHEESE MUFFINS

Steps:

• Preheat oven to 375°; grease a 12-cup muffin pan.
• Divide the Parmesan cheese between the prepared muffin cups.
• Tap and shake pan so the cheese evenly coats sides and bottom of each cup.
• In a big bowl, whisk together the flour, baking powder, salt, and pepper; stir in the Cheddar cheese.
• In another bowl, whisk together egg, butter, and mustard until well blended.
• Whisk in milk and sour cream until blended.
• Add the egg mixture to the flour mixture and stir until just blended.
• Divide batter equally among prepared muffin cups.
• Bake for 20-25 minutes or until tops are golden brown and a pick comes out clean.
• Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.