FoodHealth & Fitness

How to make muffins in Microwave Oven?



4 cups all-purpose flour

1 1/2 tbsp. baking powder

3/4 cup packed brown sugar

1 cup butter flavored Crisco

2/3 cup instant nonfat dry milk-granules

3/4 tsp. salt

Mix all ingredients in the mixing bowl. Keep processing until the mixture resembles crumbs. Then, store in a tightly covered container and keep at room temperature.

Make almost 6 cups of mix.

Easy Muffins:

2/3 cup water

1 egg

1/4 tsp. nutmeg or cinnamon

2 cups muffin mix

Beat egg in a mixing bowl, nutmeg, and/or cinnamon, and add water. Spoon into silicone muffin cups filling almost 2/3 full.

Toppings and Additions:

Add 1/4 cup chopped nuts, chopped dates, chopped apples, raisins, etc., before baking, if you like. For stressful topping, combine 2 tablespoons of brown sugar, 1 tablespoon softened butter, 1 tablespoon chopped nuts, 1/4 teaspoon cinnamon, 1 tablespoon flour; spoon over muffin batter before you microwave it. Or glaze muffins with 1/3 cup powdered sugar blended with 1 or 2 teaspoons of milk or orange juice.

See Microwave Directions down there.

Note – If you prepare such meals in Morphy Richards OTG, the outcomes will be highly satisfying.

Lemon Blueberry Muffins:

1 egg

2 cups muffin mix

2/3 cup water

1/2 cup fresh or frozen blueberries

1 or 2 tsp. grated lemon peel

Now, in a mixing bowl, beat eggs, add water. After that, add 2 cups of muffin mix and fresh lemon peel. Stir until moistened, and fold in blueberries gently. Fill your greased silicone muffin cups almost 2/3 full, and Microwave Directions are listed below.

Microwave Directions:

Microwave 6 muffins at one time until no longer it gets doughy in the center and entirely cooked through (around 2-3 minutes, but this differs according to the oven you use).



2 cups yogurt or buttermilk

2 cups All-Bran Cereal

1 1/2 cups brown sugar, packed

3/4 cup cooking oil

2 eggs

2 tsp. baking soda

1/2 tsp. Salt

2 cups unsifted all-purpose flour

In a huge mixing bowl, mix cereal, oil, and buttermilk. Allow to stand for almost 5 minutes, or until you find that cereal has softened.

Beat in eggs and brown sugar. Stir in flour, salt, and baking soda.

Store this batter in an airtight container till the time it’s ready to use. It may be stored for as long as 2 weeks.

Makes around 36 muffins.

Microwave Directions for the process: Spoon batter into your greased silicone baking cups and bake 6 muffins at a time till the time the center doesn’t stay doughy any longer and is cooked through (almost 2-3 minutes, but this differs according to the microwave you use – you may need to make adjustments in your oven).

One muffin takes a minute to bake. However, the best convection microwave oven can help you prepare the most impressive muffins ever.

Conventional Oven Directions for the process: Bake in greased or paper-lined muffin cups filling 2/3 full in an oven preheated to 375F until a toothpick is inserted in the muffin’s center comes out clean (around 25 minutes).

Cooks extra Note: If baking in a conventional oven, you can add 1 tsp. vanilla to the batter, if you like.

(Vanilla doesn’t bake-off in a microwave – if you prefer a vanilla flavor and you have a microwave, you should use vanilla flavored yogurt instead.



1/2 cup brown sugar, packed

1 egg

1/3 cup vegetable oil

1/2 cup water

1/2 cup mashed ripe banana 

1/4 cup yogurt (plain, vanilla, or banana)

1 tsp. baking powder

1/4 tsp. baking soda

1 1/2 cups unsifted all-purpose flour

1/4 cup chopped nuts, optional

1/4 tsp. salt

Beat together brown sugar and oil; beat in egg.

Blend in water, mashed banana, and yogurt. Add flour, baking soda, salt, baking powder, stir in nuts.

Line a dozen microwave-safe muffin cups with common paper muffin cup liners (or you can use silicone muffin cups that you have oiled).

Now, spoon batter into muffin cups, and fill 2/3 full.

Microwave 6 muffins at a time on the highest setting, uncovered (about 2 to 2:30 minutes) or until your muffins are no longer wet or doughy in the center (varies as per the microwave you use). Continue to microwave until it’s fully cooked. Repeat with remaining muffins the same way.

Makes 12 muffins.

Variation: you can use maple-flavored yogurt. Chopped nuts can be used instead of fresh or frozen blueberries.

Most importantly, best otg oven in India reviews will make sure the model you select performs the best for you.



1 egg

3/4 cup milk

3 slices bacon

1 cup unsifted all-purpose flour

1/4 cup sugar

1/3 cup vegetable oil

1/2 cup sharp grated Cheddar cheese (shredded )

1/4 tsp. salt

1-2 tbsp. jalapeno peppers

1 tsp. baking powder

Place bacon between paper towels and then microwave until crisp ( 3 minutes maximum).

Food Processor: Take your food processor’s bowl and add all dry ingredients. Now, pulse until mixed.

Add egg, milk, and oil—process for 20 seconds. Finally, add bacon, peppers, and cheese. Process 10 seconds maximum.

Mixer Method: Beat together egg, oil, and milk in a 2 cup measuring cup. Blend cheese, sugar, baking powder, flour, and salt.

At low speed, slowly pour in your milk mixture. Crumble bacon and then add and stir in chopped peppers.

Microwave in oiled silicone muffin cups. Other microwave-safe muffin pans that are lined with paper can be an alternative here.

Keep it in the microwave until fully cooked through and no longer doughy (around 2-4 minutes, but it again depends upon your microwave). Fill the muffin cups until 2/3 full.



This is a make-ahead batter that can be stored in your refrigerator for two weeks even.

1 c. boiling water

2 eggs, lightly beaten

3 c. whole bran cereal

2 c. buttermilk

1 c. raisins/other dried fruit

1 c. salad oil

2 1/2 c. all-purpose flour

1/2 tsp. salt

1 c. sugar

2 tsp. baking soda

In a huge bowl, boil water with v and stir thoroughly. Let it cool, then stir in buttermilk, oil, fruit, and eggs; blend well.

In another huge bowl, mix together salt, sugar, flour, and baking soda; then stir in bran mixture. Now, cover tightly and store in your refrigerator. Before using, stir batter so that the fruits distribute evenly.

Place cupcake paper liners in 6-ounce custard cups to bake. Spoon batter into the desired number of cups, and fill each half full.

After that, place them on a flat plate and arrange them in a circle (or you can use a turntable). Cherish the table below to understand the baking process—Bake at 100%.

Muffins time:

45 seconds to 1 min

1 to 1 1/2 mins

1 1/2 to 2 mins

2 to 2 1/2 mins

2 1/2 to 3 mins

3 to 4 mins

4 to 5 mins

NOTE: Remove muffins from custard cups immediately and place them on the rack. Otherwise, they’ll “sweat.” Do not over-bake, or else you’ll have a rock.

In case the muffin tests are completed, but some moist spots are still present on top, don’t worry. These will dry out when muffins cool.

Read more : 5 Types of Delicious Cakes for your Children.

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