Recipes: Muffin makeovers

What came first? The muffin or the cupcake?

The flat, yeast-based English muffin that is toasted dates back to 11th century Wales.

However, the origin of the quick-bread style of muffin cooked in a tray using 'cups' to hold the mixture appears to be North American.

The first reference to these muffins was in the late 1700s when the original chemical raising agent pearlash - a refined form of potash that gives off carbon dioxide during baking - was developed.

Today's phosphate baking powder wasn't commercially developed until the mid-1800s.

Cupcake recipes appeared at the same time, but many recipes were for cup cakes, not cupcakes.

The spelling makes the difference. Some recipes were for cakes cooked in cups or mugs, others were for cakes using cup measurements.

I've used two sizes of pan for my muffins today - a silicone one with holes that hold half a cup of mixture, and a non-stick metal pan with holes holding one-third of a cup.

Texan muffin pans hold about three-quarters of a cup. All pans should be lightly buttered or oiled before baking.

GREEN CURRIED APPLE MUFFINS

Excellent served with chicken soup. For a milder muffin, halve the amount of curry paste.

INGREDIENTS

2 cups self-raising flour
1 tsp baking powder
1 Granny Smith apple, cored & diced
2 Tbsp each: brown sugar, green curry paste
50g butter, melted
1 egg, lightly beaten
1 cup plain yoghurt

METHOD

Preheat the oven to 200C. Lightly butter 9 x -cup muffin holes.

Sift the flour and baking powder into a bowl. Add the apple and brown sugar.

Combine green curry paste with the butter then stir into the egg and yoghurt in a bowl.

Spoon into the prepared muffin holes.

Bake for about 20 minutes, until golden. Cool for a few minutes in the pan then remove to a wire rack to cool completely. - Makes 9

CORNED BEEF & PICCALILLI MUFFINS

Reserve a little of the green of the diced spring onions to garnish the tops.

INGREDIENTS

cup each: fine instant polenta, milk
1 cup self-raising flour
tsp baking powder
150g corned beef, diced
2 small spring onions, thinly sliced
cup each: shredded tasty cheddar cheese, piccalilli
50g butter, melted
1 large egg, lightly beaten
cup milk extra

METHOD

Combine the polenta and milk. Cover and stand for 15 minutes to allow the polenta to soften.

Preheat the oven to 180C. Lightly butter a 9 x third-cup muffin holes.

Sift the flour and baking powder into a bowl. Stir in the corned beef, spring onions and cheese. Combine the piccalilli, melted butter, egg, the polenta mixture and extra milk.

Add to the flour combo and mix until just combined. Spoon into the prepared muffin holes. Top with the reserved spring onion.

Bake for 15-20 minutes. Stand for 5 minutes then remove from the muffin pan to a wire rack. - Makes 9

FENNEL, CHEESE & BACON MUFFINS

Savoury muffins are great with soups and salads, or for mid-afternoon snacks.

INGREDIENTS

4 medium (100g) rashers rindless bacon, chopped
2 cups plain flour
3 tsp baking powder
tsp each: fennel seeds, salt
freshly ground black pepper to taste
1 Tbsp sugar
1 cups shredded tasty cheddar cheese
3 Tbsp finely chopped fennel fronds
1 large egg, lightly beaten
1 cup milk
cup canola oil

METHOD

Preheat the oven to 200C. Lightly grease 8 x half-cup muffin holes.
Pan-fry the bacon until cooked. Cool.

Combine the flour, baking powder, fennel seeds, salt, pepper and sugar in a large bowl.

Add 1 cup of the cheese, the bacon and fennel fronds and mix well.

Combine the egg, milk and oil in another bowl. Pour into the centre of the flour mixture and mix until just moistened.

Spoon into the prepared muffin holes until almost full.

Bake for 20 minutes. Can be topped with small fennel sprigs. - Makes 8