www.TheMuffinPlace.co.uk

Cost Centre Services FSB

Tastes of Anglia

Baking Know How

2The mixes have been carefully prepared to provide a quick base to add whatever ingredients you choose. The following simple tips will help you (these are directed at commercial users as well as novices so excuse the detail). Print this page out and also the recipe page and get baking!

Muffin Cake
Why not try the muffin mix as a tray baked cake?  Use the same recipes and simply butter some parchment paper lining a suitable baking tray (a 1 kg mix will fill a 30cms x 30 cms baking tray).  Bake at 180º C for 15 minutes then turn and bake for another 7 minutes. Cover and seal with cling film to hold the steam and allow to cool. 

Turn out and decorate with a suitable topping. Use a flavoured icing sugar or melted chocolate or fruit puree for sweet, and all manner of cheeses, tomatoes, fresh herbs, olives etc. for savoury  (flash under a grill to melt and colour in the style of a pizza).

Alternatively, generously sprinkle the parchment paper with brown sugar, lay thick slices of fresh apple to cover the tray base, then pour in the Apple Cinnamon mix and bake.  Turn out like an upside pudding.  Substitute banana, pear, lemon and orange slices   (depending on the recipe).

Anyhow, back to muffins!  Remember to eat them after baking or reheat for 30 seconds in a microwave.

Equipment
6 or 12 (7 x 4cm hole) muffin tray (silicon is best), or 12 hole mini muffin tray.
We recommend Jamie Oliver baking trays made by Tefal and available in Lakeland shops and on line.
Kitchen scales, large mixing bowl, measuring jug, Ice cream scoop (spring type) or spoon.
Flat baking tray (optional - use under muffin tray to support / catch spills)

Preparation
Set oven to 200º C (fan assisted) / 220º C (other) / Gas Mark 6
If using a non-stick or metal muffin tray, lightly grease top and holes
Weigh and prepare recipe ingredients(including toppings)
If you want sweet muffins to have a longer shelf life and taste a bit richer, include Golden Syrup in the base recipe (see below). Otherwise just subsitute water for Golden Syrup
Check recipe if a WET or DRY dough is required
Once you have mixed the dough LET IT STAND for 20 minutes (sweet mix) or 30 minutes for savoury mix. Then add the recipe ingredients.

Adding the Recipe Ingredients
Carefully combine recipe ingredients with dough - be careful though - frozen ingredients will start to defrost (so ensure frozen ingredients are fully frozen)
These are generous quantities and yield 12 or 6 muffins when baked in Jamie Oliver deep hole muffin trays           
Spoon mixture into muffin trays and add any pre-bake toppings
If the mixture needs a bit more binding (depending on ingredients the mixture can be a tad crumbly if small eggs are used) - just add more eggs (2 for 12 muffins and 1 for 6).

Baking Sweet Muffins

 Sweet 12 muffins 6 muffins
Muffin Mix
1kg
500g
Large Eggs
2
1
Vegetable Oil
200ml
100ml
Golden Sryup  100ml  50ml
Water - Makes a Wet Dough
450ml
225ml
Water - Makes a Dry Dough
300ml
150ml

Bake on middle shelf for 12 - 15 minutes, then turn tray (for even cooking)
Add recipe toppings and bake for another 8 - 10 minutes
Allow to cool for 15 minutes
Mini muffins take about 10 - 12 minutes (depending on muffin tray)

Baking Savoury Muffins

 Savoury 12 muffins 6 muffins
Muffin Mix
1kg
500g
Large Eggs
2
1
Vegetable Oil
200ml
100ml
Water - Makes a Wet Dough
550ml
275ml
Water - Makes a Dry Dough
450ml
225ml

Bake on middle shelf for 12 - 15 minutes, then turn tray (for even cooking)
Add recipe toppings and bake for another 10 - 13 minutes
Allow to cool for 15 minutes
Mini muffins take about 10 - 12 minutes (depending on muffin tray)

Muffin Baking Knowledge

  • Wash both hands and use food preparation gloves
  • Make sure you have selected the right mix (they look very similar)
  • Don't mix more than 1kg of dough (12 muffins) in a single bowl
  • Do not overmix dough – treat it gently!  Lightness of touch is the key
  • Work quickly to mix dough and let stand for 30 (sweet) or 40 minutes (savoury)
  • The dough may appear too wet to start but will firm to hold its shape when spooned
  • The Wet and Dry recipes are only a guide to consistency
  • The amount of ice glaze on frozen fruit will change the dough consistency
  • Scrape clean mixing bowl sides and bottom  
  • Keep one hand 'clean' at all times (or dough will be everywhere)
  • Wash your mixing hand - you now have two clean hands!
  • Use scoop or spoon to transfer dough into muffin trays
  • Clean tray of spillages and make sure muffins are evenly sized prior to baking
  • Position pre- bake toppings and press down slightly (they can slip off during baking). Ensure each topping is carefully placed in an identical pattern (use your artistic abilities)
  • If you have a wet mix, put a flat tray on the oven shelf below to catch any spillages.
  • Place muffin tray in oven for 12-15 minutes and then turn/reverse so that muffins cook evenly. Be careful with some silicon trays as they wobble.
  • We say “when you can smell them they are ready” - which is pretty much true
  • Don’t overcook or colour too much - tops should yield slightly when pressed
  • Cool for at least 15 minutes. Top them straightaway (while hot) with any post bake toppings (like chocolate buttons). If the tops have merged together, cut between each muffin to separate them while they are still soft (use the back of a knife)
  • Be careful because they can still be very hot inside (especially chocolate recipes)
  • Use the mixing bowl again (if its scraped clean) - saves washing up
  • Leave recipes with strong flavours or colours (and the savoury ones) until last
  • Keep frozen ingredients frozen until last possible moment (including toppings)
  • Fruits should be cut into small chunks and frozen -  then dice (its easier - especially bananas / strawberries / gooseberries)
  • Blueberries can be fresh (rather than frozen) as they come in the right size and are relatively robust
  • Finely chop or dice items (pea size) - don't use big pieces
  • Recipe ingredients for mini muffins need to be mini!
  • Experiment with your own recipes - use good quality ingredients
  • Chop and whizz in a blender a whole (washed) lemon / orange / apple (skin, pips everything) for an intense and completely natural flavour
  • Use cheese powder (from catering suppliers) or else a strong cheese like Parmesan
  • Muffins keep for 18hrs at ambient temperature, or else wrap and refrigerate for 2-3 days (but refresh in the microwave)
  • They can also be frozen but allow to defrost before heating in a microwave
  • Try eating savoury muffins with butter or spread
  • EAT muffins warm after baking or reheat for 30 seconds in a microwave