Mini Muffins
Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Mini muffins are the perfect solution for a quick snack or a delightful breakfast. Their bite-sized nature makes them ideal for parties, lunchboxes, or simply enjoying with a cup of tea. With endless flavor possibilities, including blueberry, chocolate chip, or banana nut, these muffins are sure to please everyone. Let’s dive into this simple recipe that brings joy in every bite!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup of your favorite mix-ins (e.g., blueberries, chocolate chips)
Servings and Cooking Time
This recipe makes about 24 mini muffins. Preparation time is approximately 10 minutes, and cooking time is around 15-20 minutes.
Nutritional Value
Each mini muffin (approximately 1 muffin) contains about 100 calories, 3g of fat, 15g of carbohydrates, 1g of protein, and 8g of sugar.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the egg and mix in the milk, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in your chosen mix-ins, being careful not to overmix.
- Using a spoon or a small scoop, fill each muffin cup about two-thirds full.
- Bake in the preheated oven for 15-20 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.
- Enjoy them warm or store them for later!
- Consider glazing them with a simple icing for an extra touch!
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Non-dairy milk can replace regular milk, and coconut oil can be used instead of vegetable oil for a different flavor profile.
Serving and Pairings
Mini muffins pair wonderfully with coffee or tea and can be served alongside yogurt or fresh fruit for a complete breakfast. They’re also great for brunch spreads or as party snacks.
Storage and Reheating
Store mini muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer bag for up to 3 months. Reheat in the microwave for a few seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Cooking Mistakes
- Overmixing the batter can lead to dense muffins.
- Not preheating the oven can affect the rise.
- Filling muffin cups too full can cause overflow.
- Using expired baking powder can prevent proper leavening.
- Skipping the cooling step can yield a gummy texture.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Experiment with different mix-ins like nuts or dried fruits.
- Check muffins a few minutes before the baking time is up.
- Let muffins cool completely before storing to avoid sogginess.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used, but it may result in denser muffins. You might want to mix it with all-purpose flour for lightness.
How do I know when the muffins are done?
Insert a toothpick in the center; if it comes out clean or with a few crumbs, they are ready.
Can I make these muffins ahead of time?
Absolutely! Mini muffins can be made a day in advance and stored in an airtight container.
What are some good mix-ins for mini muffins?
Popular mix-ins include blueberries, chocolate chips, nuts, or dried fruits. Feel free to mix and match!
How do I prevent muffins from sticking to the pan?
Greasing the muffin tin well or using paper liners will help prevent sticking.
Conclusion
Mini muffins are a delightful addition to any meal or snack time. Their versatility allows for endless flavor combinations, making them a favorite for people of all ages. Whether enjoyed fresh from the oven or saved for later, these bite-sized treats are sure to bring a smile to your face!
Mini Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup mix-ins e.g., blueberries, chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the egg and mix in the milk, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in your chosen mix-ins.
- Fill each muffin cup about two-thirds full.
- Bake in the preheated oven for 15-20 minutes.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Enjoy them warm or store for later!
- Consider glazing them for an extra touch!
