Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: cathy79 on February 05, 2011, 09:54:42 pm
-
If you could only make one muffin recipe, what would it be, and what is so great about it? Could be a morning tea muffin, or perhaps a savoury lunch muffin.
And if you couldn't make it yourself, what would you pay for it?
-
Raspeberry and white chocolate, but only if it's got lots of raspberries and white chocolate!! I'd pay $4 for a fresh one :)
-
Raspeberry and white chocolate, but only if it's got lots of raspberries and white chocolate!! I'd pay $4 for a fresh one :)
Ditto!!! ;D ;D ;D
-
;D Double chocolate chip.
$3-$4 each.
my kids love them, and they are always a favorite of my friends when i bake them.
Robyn
-
Pumpkin choc-chip. They are so good, and I would totally pay for them. I don't make the often because I really dislike peeling, steaming and mashing the pumpkin (its based on an American recipe where they have canned pumpkin at the supermarket), but its always worth it when I do. :)
-
I have a FABULOUS raspberry, sour cream and coconut muffin recipe - it is my absolute favourite, and always gets rave reviews when I make it. I have tried a couple of times to convert it to TMX, but have not been totally happy with the result. If any raspberry muffin fans out there are interested, I am more than happy to post the conventional recipe, and see if someone has more luck with converting it to TMX
-
Thanks for the ideas.
KJH - I'd post the recipe, including how you've tried converting it and what wasn't quite right about it. Someone here will be able to help you nail it.
Sounds delicious. There seems to be a raspberry theme here.
-
LOL. I read it as what recipe base. Mine is a bastardisation of Nigella Lawsond banana bread. Makes a great base for all sorts of muffin adventures.
Specific recipe - I like Cindi O'Mearas berakfast gluten free Jam Muffins. Like a healthy donut.
I don't pay for muffins because I don't find they are as good as mine!
-
Either raspberry and white chocolate or fresh blueberry. I don't particularly like bought muffins as I have a DD who can make the most beautiful ones. I did enjoy a blueberry one in Bridge Road, Melbourne a couple of years ago at Stephanie Alexander's place.
-
I don't have a favourite muffin, I like them all and they are the easiest thing in the world to make aren't they. I never buy something I can make myself, besides that they are way too big as are most slices of cake etc.
-
Truly, I'm not too fond of muffins because, except for the mini-size, they are too large for me to eat at one time.
I'm a diabetic and even using part Splenda, an entire muffin is too much.
A few years ago I got a couple of the "Muffin Top" pans and I love them. There is also no "doughy" centers, which is another quirk I have about muffins or cupcakes.
There is more "crust to crumb" ratio with the muffin tops and they make terrific "sandwiches" for those that can eat that much and with the icing inside, these are less messy to wrap.
I prepare banana nut muffin tops with chocolate ganache filling for a neighbor who trims my trees. He won't accept money and he loves these things so I supply him with enough that he can take one in his daily lunch and have a few extras for evening snacks.
His wife works long hours and doesn't bake so she is happy with the arrangement. (I bake angel food muffins tops for her.)
-
Andie do you just use an ordinary muffin recipe for the muffin tops? I made some madeleines the other day and DH loved them because they were smaller and sort of crusty. I have a muffin top tin and could do those too.
-
I have to admit to being ignorant - what is a muffin top tin? I dont know what muffin tops are (apart from the type referred to in "Kath and Kim" :D a comedy TV show here for the non-Aussies on the forum)
-
Hehe - I was wondering the same thing KJH. ;D
-
I just saw them at woolies in their bakewear section so have a look and it'll give you a good idea-must be fairly widespread to be in woolies. The base part is the size of a mini muffin but then there's lots of yummy overhang or 'muffin top' (think of a mushroom shape!) I'm sure there was a Seinfield episode about it that I saw in my teenage years!!
-
Here's the link to a picture of one - I've seen them too but didn't have a clue what they were.
http://www.productreview.com.au/p/wiltshire-the-muffin-top-pan.html
-
The ones I have are similar to the one in judydawn's post.
Here's a larger pic Chicago Metallic (http://www.amazon.com/Chicago-Metallic-Non-Stick-Original-Muffin/dp/B003YKGRBY/ref=sr_1_3?ie=UTF8&qid=1297183314&sr=8-3) of the brand I have but I also have one by Norpro.
I also have a large one that fit in my commercial oven (which I no longer have) and I didn't sell with the oven because I find it useful for other tasks. (It held 24 muffin tops).
I also use these for baked plain yeast muffins or crumpets, when I don't want to griddle them but mostly I use them for the cake-type muffins.
These muffin tops work well for ice cream sandwiches too. I use a brownie recipe that is not quite as dense as most and omit the nuts. I put less batter in each section and spread it to the edges with a silicone spatula, leaving it a bit thinner in the center so it rises evenly when baked.
-
Oh it's ALL muffin top-yummo! :D
-
Like andie....I prefer muffin tops too.....I think that's the best part ;) and I also find a full muffin too filling, and the tops fit easier into the kids lunch boxes.
I made some orange choc chip ones, just using trudy's recipe? I think it was.
(http://i618.photobucket.com/albums/tt266/nachothecat/104_2679.jpg?t=1297204164)
(http://i618.photobucket.com/albums/tt266/nachothecat/104_2675.jpg?t=1297204379)
I did buy the tins from woolies, which were on special at the time for $5 each.
-
I'm inspired. It was going to be madeleines but now I think I'll make muffin tops to add to my muffin top! I'll only try a little bit.
-
WOW - the things you can learn on this forum! Thanks heaps - now I know what muffin tops are - and they look fabulous! Muffin-top tin on the shopping list ;D
-
Well Karen.....if we eat too many muffin tops.....we end up with this sort of muffin top
(http://auntiefashion.files.wordpress.com/2009/12/muffin-top.jpg)
(http://www.freesmileys.org/smileys/smiley-shocked001.gif) (http://www.freesmileys.org/smileys.php) (http://www.freesmileys.org/smileys/smiley-shocked001.gif) (http://www.freesmileys.org/smileys.php) (http://www.freesmileys.org/smileys/smiley-shocked001.gif) (http://www.freesmileys.org/smileys.php) (http://www.freesmileys.org/smileys/smiley-shocked001.gif) (http://www.freesmileys.org/smileys.php)
or altervatively wear jeans that fit! ;D
-
Ha ha, Maddy, that's what i immediately thought of when i saw "muffin top"!!!
I must admit, i have never heard of these. What a great idea, and a lot less calories than a normal muffin. I like!!! ;D
-
I'm sure there was a Seinfield episode about it that I saw in my teenage years!!
:D I remember that episode! Well I can't remember it exactly but definitely something to do with people only wanting to eat the top part of muffins! Definitely the best bit - you guys are amazing with what you teach me, will be looking out for a muffin top tin!
-
Yes, I've got a muffin top tin added to the shopping list too now. I know when I come home hubby will say "why did you need yet another tin?" But hopefully I can shove a muffin top in his mouth to silence him ;).
Love the pic :-))-anyone has a muffin top in jeans two sizes too small!! Don't these people look in the mirror ???? Who cares what size it says on the label, maked them comfy :D
-
Don't know if this one has been on the forum already, but I found a delicious sounding recipe for Blueberry Muffins on the UK Thermomix site that I'm going to try this weekend. Like most "difficult" things, I have never made muffins before but now with my TMX I'm going to give it a try and keep my fingers crossed.
PS. I love blueberry muffins (actually, I love most muffins - unfortunately!)
-
The muffin tops do not have to be sweet. Savory types are also good.
I don't have a TMX recipe for it but I make cornbread batter and bake it in the muffin top pans and these thinner corn muffins are perfect for layering with chili.
My chili con carne includes beans and with a topping of shredded cheese and shredded lettuce and a couple of tomato slices, it is a "complete" nutritional meal.
I only use about half a pound of ground beef (mince) to serve 4 people so this really stretches a small amount of meat.
-
I love savoury muffins the best, still looking for a good recipe though! Our local cafe makes the yummiest ones warm with butter mmmmm.
-
I love the photo Maddy. We had a young shapely lass at school -a teacher- whose tops and bottoms never met. We had to suggest some shops where she could buy tops that came down over her trouser tops. She was gorgeous.
-
Here's a couple of photos of cranberry/orange muffin tops I baked today. These were from a commercial mix.
(http://i63.photobucket.com/albums/h129/Basenjibabe91/Baking%20and%20cooking%20in%20the%20TMX/HPIM3876.jpg)
(http://i63.photobucket.com/albums/h129/Basenjibabe91/Baking%20and%20cooking%20in%20the%20TMX/HPIM3878.jpg)
-
i had never heard of muffin tops either ie as a tin..just imagined people only buying hte tops of muffins lol
will have to check it out..they look kind of a cake cookie???
-
i had never heard of muffin tops either ie as a tin..just imagined people only buying hte tops of muffins lol
will have to check it out..they look kind of a cake cookie???
The ones in the photos are just thick enough that they can be split horizontally and "filled" with whatever one desires.
(http://i63.photobucket.com/albums/h129/Basenjibabe91/Baking/HPIM3879.jpg)
Here spread with my homemade clotted cream.
(http://i63.photobucket.com/albums/h129/Basenjibabe91/Baking/HPIM3880.jpg)
-
thanks andie yum...ive seen similar type tins in france but they are smaller like for tartelettes so may have to go via the net internationally ..thanks for the photos and love the idea of cutting them and filling them ...mmmmmmm :)
-
I also use the pans for "Cornish splits" which are just a bit denser and chewier. (and made with yeast)
-
http://www.bestrecipes.com.au/recipe/Whole-Orange-Muffins-L10184.html
This is my latest favourite muffin. Yum yum.
-
Thanks for all the recipe ideas. Do you think there's a market for homemade muffins? Or do people either make them or buy them from anywhere (coles and woollies etc) and are happy with the quality and ingredients of bought muffins?
-
I think there is definitely a market for home made muffins – I am sure lots of small cafes would love to enter into some sort of agreement with you about this, however, the words “Commercial Kitchen”, “costs” and “time” loom large in my mind as an immediate response to your query.
If you wanted to go ahead with your idea (which I think is fabulous, by the way) you would have to be very sure of your circumstances and do a bit of research – in just the same way as you would if you were starting up any new business.
I am a small business owner so we have come up against most, if not all, of these problems over the years. I am not wanting to sound negative, I am just concerned that you go into this with your eyes open and realise that there is probably more involved than your love of baking (and of good muffins!).
There are so many factors, getting a commitment from one or more regular customers (i.e. cafés), ensuring that you put firm conditions in place to get paid on time, sourcing appropriate supplies, delivery of the muffins, health and safety, etc. Then there is pricing to consider and there may also be tax implications. If you haven’t already done some sort of commercial or cooking course it may well be a good idea to look into this as well as you will get heaps of help and useful information.
Hope I haven’t put you off – as I said, I am sure there is a good market out there and it’s a good idea, but do the research carefully first before you commit to anything and good luck. Let us know if you decide to go ahead.
-
There is nothing like a good home made muffin.
-
Thanks for the informative reply Cuilidh. I have been to the local council to find out a bit about it, and I was a little naive about the startup process. I had thought that there might be a scale of operation that doesn't require "commercial kitchen" etc, but that's not the case.
Am continuing to research this as I'd love to be able to do something along this line. I'm particularly interested in helping parents to feed their children less additives etc and educating in this area. If it's a time factor, then that would be something that I could help solve by supplying them what they'd prefer their kids to eat.
What would be perfect would be a commercial kitchen that is not being used in the early hours that could be rented at an economical fee. Anyway it's still a bit of a dream.
-
Cathy. Goodluck and dreams and ideas all start somewhere.. Great idea... A woman here did thé same thing with Homemade biscuits and it was a huge hit... People love homemade organic natural cooking... Well hère anyway....i think its important to alot of parents these days and would suggest some différent élément like organic and différent flavours to compete with other commercial muffins... Id also ne asking people whats important to them in something like a muffin...again good luck :)
-
Good luck from me too Cathy. I wasn't sure where you were heading with this thread but it all came out in the wash eventually. Take your idea and run with it if at all possible. Muffins are so easy to make and healthy ones would have to be popular.
-
I did have a certified commercial kitchen for several years when I did catering and contract baking but prior to that I made arrangements to use certified kitchens in private church schools. Their kitchens are not in use all the time and they were always glad to get the money. I paid for insurance to cover any damage to the equipment and insurance to cover my helpers, after I got busy enough and could afford them.
It is most important to get your sourcing for ingredients set so you can keep your costs in reason. Far too often people starting out forget to add in some expenses and that can mean the difference between success and failure.
You should be able to find plenty of information on all aspects.
I started out working part time as a personal chef and then catering on the client's premises so I didn't have to have a commercial kitchen. Only after I got some regular clients and was booked well in advance, did I begin renting kitchen space.
One of the cooks at the church school also wanted to start a small business selling packaged lunches so we got together on renting the space and would help each other when needed. We also were able to get better deals on supplies by buying in larger quantities.
-
Thanks for the informative reply Cuilidh. I have been to the local council to find out a bit about it, and I was a little naive about the startup process. I had thought that there might be a scale of operation that doesn't require "commercial kitchen" etc, but that's not the case.
Am continuing to research this as I'd love to be able to do something along this line. I'm particularly interested in helping parents to feed their children less additives etc and educating in this area. If it's a time factor, then that would be something that I could help solve by supplying them what they'd prefer their kids to eat.
What would be perfect would be a commercial kitchen that is not being used in the early hours that could be rented at an economical fee. Anyway it's still a bit of a dream.
Cathy79 Here in SA we have meals on wheels, who supply meals to people in their homes. They are usually within most council areas and they have kitchens that have been approved by council already. As they are only used for certain times during the day, they mabe interested in renting out the kitchen for a fee. Worth a try anyway. Good Luck
-
YAY! Got the muffin top tins finally and cant wait to try them out. Couple of questions for those that use them: do you cook the muffins for a shorter period of time because there is less batter in each hole? Also, do you reduce the quantity of the recipe since there is less batter in each hole, or do you just make more?
-
KJH I found that I got 13-15 muffin tops from a muffin recipe. I cooked them 8-10 minutes but my oven can be a bit hot. I took the muffin tops out of their tin and then waved the tin around in the air to cool it and then put the next 6 in the oven.
-
YAY! Got the muffin top tins finally and cant wait to try them out. Couple of questions for those that use them: do you cook the muffins for a shorter period of time because there is less batter in each hole? Also, do you reduce the quantity of the recipe since there is less batter in each hole, or do you just make more?
I bake mine, depending on the ingredients in the batter, for about 2/3 the time needed for regular muffins.
If the batter contains a generous percentage of wet stuff, such as bananas or other fruits, it can take longer.
Press down on the center of one and see if it resists or springs back, indicated doneness. If you can push down easily and it doesn't immediately spring back, it is not yet done and needs another five minutes.
I have noted that they take longer to bake on very humid days and less time when it is very dry.
-
Here is my all-time favourite muffin recipe - but I have had not much luck converting it to TMX. The muffins come out flat and tough. Maybe someone else can help ......
RASPBERRY COCONUT MUFFINS:
125 grams butter, softened
220g (1 cup) caster sugar
3 eggs
75g (½ cup) plain flour
35g (¼ cup) SR flour
¼ cup fine dessicated coconut
80g (⅓ cup) sour cream
150 grams frozen raspberries
ICING
30 grams butter, softened
80 grams cream cheese, softened
1 teaspoon coconut essence
1 ½ cups icing sugar
Preheat oven to 180 degrees (160 fan-forced)
Cream the butter and sugar.
Add eggs, one at a time, beating in well.
Add flours, coconut and sour cream. Beat in well.
Add raspberries and fold through mixture.
Place mixture into patty pans.
Bake 35-40 minutes in a moderate oven.
ICING: Beat together cream cheese, butter and coconut essence. Add icing sugar and beat in.
GARNISH: Remove paper cases and spread with icing. Sprinkle with toasted coconut. Place extra raspberries on top.
-
KJH, the nearest thing I could find to this recipe was this one for Passionfruit, mango & coconut muffins (http://www.recipecommunity.com.au/node/17274) on the Recipe Community so going by her directions you would put the flour, sugar, eggs, sour cream and butter into the TM bowl and mix for 10 seconds/speed 9 then add the coconut and raspberries which I would mix for 5 seconds/reverse/speed 2.
How do you thing that sounds compared to what you have tried? Is this too easy to work?
The icing is simple enough, just throw everything in and mix until combined.
-
KJH, they look amazing!
-
Thanks JD - that does sound to easy to be true - but I often think that of TMX recipes, and they turn out just great! I was trying to do the traditional cream butter and sugar method using the TMX, and ended up beating things a lot more than in your suggestion ......... maybe that is what I was doing wrong - overmixing things.
Have run out of time this weekend to try - but will try your method soon and keep you posted. These muffins really are sensational, and worth the effort of getting the conversion for TMX right - or even worth doing the conventional method!!
-
I've got my fingers and toes crossed that they work using the TM KJH - they certainly look like they are worth the calories :D
-
Was just searching for a recipe for Raspberry & Coconut muffins and came across this thread.
Karen, curious as to whether you ever found a good TMX conversion for your recipe?
-
Not really VieveMS - I still do these using a hand held beater, because I usually do a double batch which would be too much for the TMX anyway.
I have done them in the TMX using the method JD suggested earlier in this thread, and they are OK and still taste the same, just the texture is not quite as light.
I have also posted this recipe in the "non-TMX recipes" section because they were so popular at our recent get together!
-
Thanks Karen. I might try it in the TMX anyway.
Found your recipe in the Non-Thermomix section now. It didn't come up in my original search as my search criteria was "raspberry coconut". They do look delicious and raspberry & coconut together is a winning combination in my book!
I'm glad I found this thread as I'd never heard of "muffin top" tins either. It is amazing what you learn from this forum.
-
I make a double choc muffin
-
Apple tea cake in muffins would be DHs favourite, Girls love anything sweet or savoury, I only do savoury ones...tho I'm not a big muffin fan. :)
-
I don't like muffins, either. I prefer patty cakes. I do make muffin sized ones, but they're just lighter than actual muffins. That said, I'm going to try the Whole Orange Muffin Muffins from the Best Recipes link posted earlier in the thread.
I'll also have a go at Karen's Raspberry Coconut Muffins on the weekend for bowls afternoon tea.
JD, that link you posted doesn't work anymore. Perhaps the original poster has removed their recipes from the Recipe Community.
-
Thanks MJ, revisited the site and it is working now.