Muffin (wo)Man

I love muffins and cupcakes; cakes and cookies are great and all but nothing tops a really yummy and cute muffin (sweet or salty) for me! However, I have to say that I don't really like the boxed ones, sure they are super easy to make and taste good but I find them a bit to average, a made from scratch muffin or cupcake is just a million times better, plus you can save some money by making your own mix!

These recipes for muffin mix are quite simple, nothing fancy to them and you can make it in advanced and storage it in a tight closed container for quite some time, that way you'll always have the basis for some really nice little treats. You can even make the mix and pour it in a glass jar together with some flavor ingredients like chocolate chips or nuts and spices and have it all ready or give it as a nice gift!

I've also added a couple of sweet and salty muffin/cupcake recipes using the basis mix, enjoy!

Muffin Mix
Ingredients: (makes 12 muffins)

• 2 cups all-purpose flour
• 1/2 cup sugar (I use light brown sugar)
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Wet Ingredients: (you add these the moment you are ready for some muffin action!)

• 1 egg
• 3/4 cup milk
• 1/3 cup vegetable oil or butter (I prefer oil for the texture but butter is better for the taste: it's up to you)

Banana Oat Muffins/Cupcakes

This are really moist and full of flavor! My son loves them and I really understand why: The banana-chocolate combo is just a winner! I add a teaspoon of nuttela or any other nut or chocolate spread on top before baking, it is -lick-your-fingers good!! 

Ingredients: (apart from the muffin mix & wet ingredients)

• 1 cup rolled oats
• 1/2 teaspoon vanilla extract
• 1 cup mashed bananas
• 1/4 cup chocolate chips or rasp
• 12 teaspoons Nuttela (optional)

Directions:

1. Preheat the oven to 200 C.
2. Whisk the egg lightly, add the oil, milk and vanilla and mix together.
3. Add the mashed bananas and combine good.
4. Add the dry ingredients and mix. (basic muffin mix plus oats and chocolate chips)
5. Line a muffin tin with paper bake cups and divide the batter among them.
6. Place a teaspoon nuttela on top of the muffins.
7. Bake for 15-20 minutes.

Cheddar Muffins

Usually when we think of muffins our mind immediately goes to some chocolate covered cake or some beautiful blueberry steamy little mushroom shaped treat, but salty ingredients make a great combo for muffin mix as well! My favorite ones are spicy cheddar muffins, they are so tasty and gooey you just can't say no to them!!

Ingredients:

• 1/4 cup butter (this replaces the oil in the mix recipe)
• 1 teaspoon paprika powder
• 1 cup cheddar cheese grated
• 1/4 cup jalapeño  peppers chopped (you can use chives or spring onions instead)

Directions

1. Preheat the oven to 200 C.
2. Whisk the egg lightly, add the butter and mix together.
3. Add the dry ingredients and mix. (basic muffin mix plus cheese and peppers)
4. Line a muffin tin with paper bake cups and divide the batter among them.
5. Bake for 15-20 minutes.

Cupcake Mix

Ingredients: (makes 12 cupcakes)

• 150g sugar
• 150g self-raising flour

Wet Ingredients:

• 3 medium eggs
• 150g butter softened
• 2 tablespoons milk
• Few drops of vanilla extract

Cream Filled Cupcakes

In Mexico we can get this little devils in every corner shop, they are called Pinguinos (Penguins) and there is no mexican who does not love them!! But I am far far far away from my lovely pinguinos so obviously I had to find a way to make them! They are rather easy to make and the cream filling is great!

Ingredients: (apart from the cupcake mix and wet ingredients)

• 1 tablespoon and 2-1/4 teaspoons unsweetened cocoa powder
• 1/3 cup milk (instead of the 2 tablespoons)
• 1/3 cup water
• 1/3 cup vegetable oil (to replace the butter)
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Filling:

• 1/4 teaspoon vanilla extract
• 1 tablespoon and 1 teaspoon shortening (crisco)
• 1 tablespoon and 1 teaspoon butter
• 2/3 cup powdered sugar
• pinch salt
• 1/4 teaspoon vanilla extract
• 3 tablespoons of milk

Directions:

1. Preheat the oven to 200 C.
2. Mix together the cupcake mix with the cocoa, baking soda and salt. Make a well in the centre and pour in the eggs, milk, water, oil and vanilla and mix well.
3. Fill each muffin form half full with the batter.
4. Bake for 15 to 20 minutes or until golden. Allow to cool.
5. For the filling beat the butter and shortening together until smooth. Blend in the powdered sugar and salt.
6. Gradually beat in the vanilla and milk until light and fluffy.
7. Fill a pastry bag with a small tip, push tip through either top or bottom of cupcake to fill it up with the cream. If this doesn't work for you, you can use an apple corer to take a bit of the cupcake out and fill it with the cream.
8. For the frosting you can use chocolate ganache or just dip the tops in meted dark chocolate and for the decorating loops use the left over of the cream.

Tip: You can freeze the muffins/cupcakes BEFORE icing them and they'll stay good for up to 3 months. Allow them to fully defrost before decorating them however.