Raising Agents for Muffins

Avoca Tea Time

Baking Classes & Workshops

I love Baking and I hope some of these recipes will interest you!  Along the way, I hope to provide little bits of information that I hope will be of interest and help you to make a success of your Baking projects!

Todays Tip Tip: Raising Agents or Leavens

Raising agents (or leavens) contribute to the lightness and porousity of food mixtures – we introduce air, steam and carbon dioxide. For example, in a creamed cake mixture we introduce air by sifting the flour; creaming the fat and sugar together and beating in the egg; carbon dioxide is released from the baking powder when it is mixed with the liquid in the recipe and during cooking; and steam is formed from liquids in the recipe during cooking.

When we bake, we can use either Cream / Plain Flour or Self-Raising Flour: Cream / Plain Flour does not have a raising agent added. The use Self Rising Flour avoids measuring raising agents and the problems of uneven blending are overcome.  The available carbon dioxide yield of this flour during baking is laid down by regulations.  In practical terms, to every 400g of flour 4 x 5ml teaspoons of baking powder are added. So if you don’t have any Self-Raising Flour in your kitchen, you can use Cream Flour with baking powder added in. Sometimes you will need to add extra baking powder – just like we do in this recipe – as there is not enough in the basic flour mix.

Check out this Marvellous Muffin recipe, it is the easiest recipe ever.  Its from the Avoca Tea Time book which is great.  Try this! You can use this recipe for individual Muffins – in large or mini muffin cases or bake as a Loaf or Cake: perfect for school bake sales and in your home: delicious every time.

Fairy Hill Crafts provides Baking classes for all age groups – you can start at any time. Phone Regina at 0868330264 to schedule a class to suit you and bring your friends.

www.fairyhillcrafts.com

 

 

Raising Agents for Muffins

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 15-20 muffins
  • Difficulty: easy

Ingredients:

  • 450g Self-Raising Flour;
  • 225g Caster Sugar;
  • 1 level teaspoon baking powder;
  • 225ml milk; 225g butter – unsalted if possible but use regular butter if you have it;
  • 2 medium sized eggs beaten.
  • You can add various additions to change the mixture to suit the occasion! Choose one of the following:
  • 200 g raspberries and 1 nectarine chopped – nectarine optional (or any suitable berry)
  • 1 pear, trimmed and diced
  • Chocolate buttons and Almonds – chopped / slivered – 1 tablespoon of each.
  • Triple chocolate: 1 tablespoon each white, milk and dark chocolate buttons.
  • 1. Preheat the oven to 180 degree C / Gas mark 4: Prepare 15 muffin tins / paper cups.
  • 2. Mix the flour, caster sugar and baking powder together in a large bowl and make a well in the centre.
  • 3. Heat

Directions:

  1. Sifting flour adds air to your mix1. Preheat the oven to 180 degree C / Gas Mark 4:

  2. 2. Prepare 15 muffin tins  or paper cases.

  3. 3. Mix the flour, caster sugar and baking powder together in a large bowl and make a well in the centre.

  4. 4. In a saucepan, heat the milk and butter together until the butter melts. Allow to cool.

  5.  

  6. 5. Add the cooled milk/butter mix and the eggs to the dry mixture. Do not beat, just stir in gently.

  7. 6. Add in any fruit or chocolate additions now.

  8. 7. Spoon into the muffin cases and bake for 20 mins. If you are using mini-cases, bake only for 6-8 mins.)  You can also bake the mixture as a loaf or cake, in which case bake for 50 mins – all are perfect for cake sales and taste delicious!

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