Muffins are a classic preparation in baking with roots in British tradition, where they were originally made as a small, fluffy bread roll to accompany tea. In Latin America, muffins have gained popularity and their name is generally kept as "muffins," although in some countries they may also be referred to as "panquecitos" or "pastelitos." Their versatility and simplicity in preparation have made them a favorite for breakfasts and snacks, allowing for the incorporation of various ingredients and flavors that vary by region and personal taste.
In countries like Mexico, Colombia, Argentina, and Chile, muffins are recognized precisely for their soft texture and their ability to adapt to different fillings and toppings. Furthermore, the term "muffin" is commonly understood in most Latin American countries, representing a small baked product, similar to a sponge cake, which can be sweet or savory.
How to Prepare Basic Muffins and Variations
Ingredients: All-purpose unbleached wheat flour, baking powder, granulated sugar, salt, egg, milk, vegetable oil.
Grease 12 muffin cups, 2 1/2 inches in size.
Preheat the oven to 400 degrees F.
Sift flour, baking powder, sugar, and salt into a medium bowl.
Stir to mix well.
In a small bowl, beat the egg with a fork.
Add milk and oil.
Add all at once to the dry ingredients.
Stir the mixture only until the dry ingredients are moistened.
The batter will be lumpy.
Drop the batter with a spoon from a soup spoon into the prepared cups, filling each cup halfway or two-thirds full.
Bake for 15 to 20 minutes, or until golden brown.
Remove from the pan and serve hot with butter, jam, or marmalade.
Variations:
Ginger Muffins: Add 1/2 cup of finely chopped candied ginger to the flour mixture before adding the liquid.
Banana and Pecan Muffins: Prepare the muffin batter but use only 1/2 cup of milk. Add 1/2 cup of chopped pecans and 1/4 teaspoon of ground nutmeg to the sifted flour. Add 1 cup of peeled and mashed banana along with the egg, milk, and oil.
Blueberry Muffins: Mix 1 cup of fresh or frozen blueberries, well washed and drained, with the sifted flour mixture before adding the liquid.
Orange Muffins: Cut 2 peeled navel oranges into sections. When the batter is in the cups, place an orange section on top of each one and sprinkle lightly with granulated sugar.
Cheese Muffins: Incorporate 1/2 cup of grated sharp yellow cheese into the muffin mixture with the last stirs of the batter. Serve hot with scrambled eggs and bacon for a special breakfast.
Surprise Muffins: Fill the muffin cups with 1/3 of the batter. Drop 1/2 teaspoon of your favorite jelly into the center of the batter. Add more batter until the cups are 2/3 full. Children love these, just like you.
Coconut Muffins: Add 1 cup of shredded coconut with the last stirs of the mixture. For a snack, serve coconut muffins with butter and milk.
Chive Muffins: Incorporate 1/4 cup of chives into the batter during the last stirs and serve at dinner. Great with a steak and salad.
