More Muffins

A few weeks ago we were 'muffined', as I made dozens of muffins for our son's graduation reception. I have a couple more recipes to post. But I also have some information from a recent K-State Extension 4-H judges training session for possible foods judges. It's almost summer and many 4-H family ovens will be heating up for quick breads, cookies, and breads to practice for the county fair. Being a judge is harder that it looks, its not just about tasting lots of goodies! You also have to have knowledge about the standard for each product and what might have gone wrong if there's a problem.
Muffins not only have to be tasty, but have a uniform appearance with a rough, pebbled surface, golden brown, and slightly rounded tops. The texture should be tender with little resistance when bitten or chewed. Cells should be evenly distributed with no tunnels, and the flavor should be pleasing. One of the most common problems is over mixing, we cooks want to do a thorough job and get everything blended. But with muffins, it can cause peaks, toughness and tunnels. However, if the batter isn't blended enough there will be yellow spots and dry crumbs of flour. It is also important to have the oven temperature correct - test it with an oven thermometer.
One question I've always wondered is - cupcake wrappers/papers or not? It seems the answer is usually not. Muffins are a firm enough product they can hold together without the paper, unlike a cupcake which would crumble. But, for ease of transporting and serving to a group, I prefer to use the cupcake papers as we did for the reception.
Here are a couple of our family favorite - tried and true - muffin recipes:

PUMPKIN CHIP MUFFINS

4 eggs

2 cups sugar

1 can (15 oz.) solid-pack pumpkin

1-1/2 cups vegetable oil

3 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon salt

2 cups (12 oz.) semisweet chocolate chips

          In a large mixing bowl, beat eggs, sugar, pumpkin and oil until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to pumpkin mixture and mix well. Fold in chocolate chips

Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 16-20 minutes or until a toothpick comes out clean. Cool in pan 10 minutes before removing to a wire rack.

Makes 24 muffins

WHOLE GRAIN BANANA MUFFINS

 1 cup whole wheat flour

1 cup quick-cooking oatmeal

½ cup packed brown sugar

⅓ cup chopped pecans

2 teaspoon baking powder

1 egg

½ cup milk

1 cup mashed banana (2 med)

¼ cup canola oil

        Preheat oven to 400 degrees. Lightly spray muffin tin with nonstick spray. Mix flour, oatmeal, sugar, nuts and baking powder in large bowl.

      In another bowl, beat egg and mix in mashed banana, milk and canola oil. Stir in to dry ingredients and mix lightly. Bake 18-20 minutes or until muffin tops are browned. Loosen muffins and serve warm.

Makes 12 medium muffins.

The new Drs. enjoyed the muffins and other treats!