Muffin Recipes The Big Muffin Serious Band took its name from a line in a Frank Zappa tune. We know this is of little consolation or interest to those who arrived at our site expecting something to eat, or at least cook, so, each of us has chosen our favourite muffin or other recipe which you’ll find below. Some have been tried and certified edible and easy to make, and some haven’t. That’s extreme baking for you.
Sift together 1.5 cups flour, 1 Tbsp cocoa and 1 small cup sugar . Then, in a saucepan melt 125 gm butter or marg with 2 Tbsp golden syrup. Add to this 1 cup milk and 1tsp baking soda. Combine this to the previously sifted ingredients. Pop in greased muffin tins and bake 15-20 minutes at 180°C.
Jim’s Eggless chocolate muffins- best recipe ever
Baz and Nardene’s Environmentally-friendly Wheat-free, Gluten-free Chai honey mini muffins Ingredients 1/2 cup low fat milk (organic) 3 tea bags of chai tea (unbleached tea bags) 1 cup gluten-free flour mix 1/2 cup brown rice flour 1/2 cup sugar(organic/vegan) 2 tsp baking powder pinch baking soda 1 tsp salt 6 1/2 Tbsp. butter or canola margarine, melted 2 egg whites and 1 egg yolk (free range) 1/4 cup honey (free range) splash vanilla (fair trade) pinch of nutmeg (non-denominational) pinch of snuff ( for consuming while you prepare other ingredients) Directions Prepare one mini muffin tin by spraying with GF nonstick (non GE) cooking spray. Preheat oven to 175 degrees. Heat the milk and steep your bags of chai tea while you prepare the other ingredients. Make sure you use the correct teapot ( made from renewable resources using locally sourced adult labour). Mix the dry ingredients- flour, sugar, baking powder, baking soda, and salt in a large bowl. In a medium bowl, whisk the wet ingredients, including your chai infused milk. Strain all the milk out of the chai tea bags and then dispose of the tea bags (thoughtfully). Slowly add the wet ingredients to dry and gently combine, folding. When batter is combined, pour into each mini muffin tin so that it reaches the top. Bake for 15 minutes at 175˚ C or until brown and firm to touch.

Warm Sticky Stuff:

1 Tbsp golden syrup (or honey/ molasses)

1/2 cup milk ( or water)


Cold Wet Stuff:

1 cup milk (or water)

1 tsp baking soda


Fruity Vegetably Stuff:

1 cup (approx) grated carrot

1 cup (approx) of either feijoa, apple,

tamarillo, banana, finely chopped.



Jolly Nice Never Fail Hippy muffins.

Graeme’s very own favourite muffin recipe tested and proven under a variety of social circumstances, over the last three decades.

Dry Stuff:

1 cup wholemeal flour

1 cup white flour

1/4 cup coconut

1 Tbsp carob powder

1 tsp mixed spices (esp. cinnamon)

1.5 tsp baking powder

1/2 cup: any of raisins, sultanas, dates, dried apricots or sunflower seeds

Official procedure

  1. Bullet Heat Warm Sticky Stuff gently in small saucepan

  2. Bullet Assemble dry stuff in large bowl and stir to mix up

  3. Bullet Add Fruity Vegetably Stuff, and stir through as well

  4. Bullet Stir baking soda into the cup of milk and pour Cold Wet Stuff into Dry Stuff in centre of bowl

  5. Bullet Tip Warm Sticky Stuff in as well

  6. Bullet Stir together gently to make a stiff wet dough. If too dry add tiny amounts milk or water, and stir

    as little as possible.

Spoon large dollops into oiled/battered muffin tins

  1. BulletBake 180°C. for about 15 minutes

  2. Bullet When cooked, turn oven off and leave muffins in an extra 5 minutes before removing

Ingredients
Nick and Adrienne’s fave muffin recipe   Ingreeds   2 cups self-raise flour 3/4 cup sugar   75.6 grams butter 1.1 cup moo juice 1 egg grated rind of 1 gargantuan or 3 weedy lemons   1/5-1/4 cup lemon juice 1/4 cup sugar   Put flour and sugar in bowl and toss to mix. Melt butter, add milk, egg and lemon rind... assault with a fork to combine. Add liquids. Introduce dries and wets but don't insist they marry. Put the resulting stuff in some MUFFIN tins that have been well coated with some sort of non stick compound. Bake the heck out of them at 201°C for ten and 1/7 minutes. Stir together the remaining lemon juice and sugar, only just avoiding dissolving the sugar and drip the resulting goo over the hot MUFFINS. Leave in the MUFFIN tins for a wee while and then scoff the lot in one sitting.  
Aunty Paula's Feijoa Muffins    Stew the feijoas (about 20) with 1Tbsp sugar Strain so most of the liquid has gone   50g butter 125g (4 Tbsp?? 1/2 cup? ) brown sugar 1 egg 2/3 cup wholemeal flour 2/3 cup flour 1 tsp baking power 1/2 tsp bicarb soda 2/3 cup milk sprinkle of chocolate chips if desired   Cream butter and sugar. Beat in egg. Dump in the stewed feijoas. Add in milk and dry ingredients alternatively. Make sure everything is JUST mixed.   215 deg C or 425 deg F   12-15 minutes
Spiced Date and Walnut Muffins - recipe by Alison Holst but tried and approved by Nardene. 1/2 cup chopped dates 1/2 cup boiling water 1/2 cup canola oil 1/2 cup milk or orange juice 1 large egg 1 cup plain flour 1 cup wholemeal flour 1/2 cup brown sugar, lightly packed 3 tsp baking powder 2 tsp cinnamon 1 tsp ground cardamon 1/2 tsp salt 1/2 cup chopped walnuts Heat oven to 200 degrees C for fan-bake.  Place rack just below middle of oven. Place the chopped dates in a large bowl and cover with the boiling water.  Leave to stand for about 5 minutes, then add the oil milk (or orange juice) and egg and stir to mix. Measure all the remaining ingredients into another bowl and toss them together until well mixed. Add them to the liquid mixture and fold together until just mixed.  Using two large spoons, spoon the mixture into 12 regular sized muffin pans sprayed with non-stick spray. Bake for 12 - 15 minutes or until golden brown and the centres spring back when pressed gently and a skewer comes out clean. Leave to stand for 3-4 minutes or until muffins lift out easily.  Cool on a rack, then put into plastic bags, freezing any muffins you're not planning to eat within two days. Taken from Alison Holst and Simon Holst Healthy and Delicious Muffins cook book.  
The Deadly Muffin, by Charlie Hudson (8 yrs).   Hello my name is Charlie and I'm going to tell you all about my muffin and how to make it. This muffin is called the Deadly Muffin.  I called it that because it has got some sharp things in it and something that can dissolve your insides. If you don't want to hear how to make my muffin well I don't care.  It's important. And this is how you make it. Ingredients: 1.    5 million tonnes of bleach 2.    2 tablespoons of sharp metal 3.    5 hundred teaspoons of cow poo (ooooh) 4.    5 pans of glass 5.    6 jars of shampoo 6.    6 tonnes of eyeball veins Let's get onto the steps. Step 1    Put the bleach in a bowl and stamp on it with the metal for one hour Step 2    Add the cow poo and smack down for two minutes Step 3    When that is done, leave it where it is and get a goldfish bowl. Make sure there are no   fish in it and no water or reeds either. Put the shampoo and the glass together and mix it              with the piece of metal. Stir it for half an hour  Step 4   Cook over a volcano and sprinkle with eyeball veins and serve in cold skin cups   Now you know how to make my muffin I will tell you some facts.  If you already know them, too bad. Did you know that the English style muffins which are yeast raised and cooked on a griddle have been made since way back on the 10th or 11th century in Wales?  Wow.  Muffins have been around for ages! And there is one more thing that I have to ask you.  Do you want to make my Deadly Muffin? If you do, don't forget to wear a gas mask, because it is smelly - and put on a bomb proof suit because it might explode and most of all.......BEWARE!!! ***Please try this only under adult supervision once you have engaged the services of a good lawyer and your medical insurance policy is up to date
Adeline and Cedric’s crepes from Bretagne. Officially tested and approved. Crepes - Recipe from Bretagne - 15 to 20 pieces  250g of wheat flour 4 eggs 1/2 L milk one or two fingers of bier a pinch of salt a pinch of sugar (no, not more) Optional: vanilla In a bowl, pour the flour et eggs. Then progressively add the milk while mixing with a whisk. Add salt and sugar. Avoid lumps/clots. Cook in an oily pan by pouring a very thin layer of liquid (take off the excess, it is not a pancake). Cook both sides. Rhian’s Vegan Muffin Recipe from Melbourne  Cup Orange Juice 1/2 Cup Oil 1/2 Cup Dark Brown Sugar (packed down) 1/2 Teaspoon Salt 2 Cups Plain Flour 1 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1/2 Cup Rolled Oats 1/4 Cup Cocoa Powder 1/4 Teaspoon Cinnamon 1 Cup Fresh (or frozen) Mixed Berries 1 Cup 70% Dark Chocolate (roughly chopped) Preheat your oven to 190 degrees and lightly grease 12 muffin cups. To assemble the muffins, begin by combining the orange juice, oil, brown sugar, and salt together in a large bowl. Stir to combine, and set aside. In a separate bowl, sift together the plain flour, baking powder and soda, oats, cocoa, and cinnamon. Throw all of your berries and chocolate chunks into the dry mixture, and toss gently to coat. Pour the wet ingredients into the bowl of dry, and stir carefully so as not to break up the berries. Once just combined, spoon the batter into your prepared muffin cups, filling them up about 3/4 of the way to the top. Bake for approximately 20 minutes, or until a toothpick inserted into the centre comes out clean. Let rest in the pans for 10 minutes before turning the muffins out and cooling them completely on a wire rack.