BASIC BUTTERMILK MUFFINS
This is a great basic muffin batter that can be adapted to almost anything.
Provided by DCKatie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
- Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
- Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.5 g, Cholesterol 26.5 mg, Fat 4.7 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 2.7 g, Sodium 338.1 mg, Sugar 9.5 g
BUTTER MUFFIN MIX
Lois Stiteley from Sun City West, Arizona uses a basic muffin mix to create both sweet and savory treats. The mild almond and apricot muffins are great for breakfast, while the savory beef and onion muffins make a nice dinner accompaniment.
Provided by Taste of Home
Time 15m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. Store in an airtight container in the refrigerator for up to 3 months. Yield: 3 batches (about 7 cups mix). , To prepare Apricot Muffins: Contents of muffin mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, combine 2-1/3 cups muffin mix and sugar. Combine the egg, milk and extract; stir into dry ingredients just until moistened. Fold in apricots and almonds. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 10-13 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen., To prepare Beef and Onion Muffins: Contents of muffin mix may settle during storage. When preparing recipe, spoon mix into measuring cup. Place 2-1/3 cups muffin mix in a bowl. Combine egg and milk; stir into mix just until moistened. Fold in beef and onions. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 10-13 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , ,
Nutrition Facts : Calories 163 calories, Fat 6g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 287mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
BASIC MUFFINS
What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, particularly since the ingredients are only lightly mixed, not beaten smooth.
Provided by Marion Cunningham
Categories Bread Milk/Cream Egg Breakfast Brunch Bake Quick & Easy Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each.
- Blueberry Muffins.
- Use 1/2 cup sugar. Reserve 1/4 cup of the flour, sprinkle it over 1 cup blueberries, and stir them into the batter last.
- Pecan Muffins.
- Use 1/4 cup sugar. Add 1/2 cup chopped pecans to the batter. After filling the cups, sprinkle with sugar, cinnamon, and more chopped nuts.
- Whole-Wheat Muffins.
- Use 3/4 cup whole-wheat flour and 1 cup white flour.
- Date or Raisin Muffins.
- Add 1/2 cup chopped pitted dates or 1/3 cup raisins to the batter.
- Bacon Muffins.
- Add 3 strips bacon, fried crisp and crumbled, to the batter.
BEST EVER MUFFINS
Start with this basic recipe, and add one of several different ingredients for a variety of different muffins.
Provided by Lori
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
- Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
- Bake for 25 minutes, or until golden.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 29.7 g, Cholesterol 17.1 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 233.4 mg, Sugar 13.5 g
ALL-STAR MUFFIN MIX
I like to keep this basic muffin recipe mix in a handy place, like the pantry or cupboard, so I can mix up muffins quickly for dinner or if a friend is stopping by for coffee. -Nancy Mackey, Madison, Ohio
Provided by Taste of Home
Time 40m
Yield 1 dozen per batch.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk first 6 ingredients until well blended. Store in airtight containers in a cool, dry place or in the freezer up to 6 months. Yield: 4 batches (11 cups mix)., To prepare plain muffins: Preheat oven to 400°. Whisk together egg, milk and melted butter. Add 2-3/4 cups muffin mix, stirring just until moistened. Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. , For Blueberry Muffins: Prepare muffins as directed, folding 1 cup fresh or frozen blueberries into prepared batter. , For Rhubarb-Orange Muffins: Prepare muffins as directed, adding 1/3 cup orange marmalade to egg mixture and folding 3/4 cup diced fresh or frozen rhubarb into prepared batter., For Banana Muffins: Prepare muffins as directed, adding 1 cup mashed ripe bananas to egg mixture. , For Cranberry-Pecan Muffins: Prepare muffins as directed, tossing 1 cup chopped fresh or frozen cranberries, 1/2 cup chopped pecans and 3 tablespoons sugar with muffin mix before adding to egg mixture. , For Apricot-Cherry Muffins: Prepare muffins as directed, tossing 1/2 cup each chopped dried apricots and dried cherries with muffin mix before adding to egg mixture. , For Cappuccino Muffins: Prepare muffins as directed, tossing 1 cup miniature semisweet chocolate chips and 2 teaspoons instant coffee granules with muffin mix before adding to egg mixture. , For Carrot-Raisin Muffins: Prepare muffins as directed, tossing 3/4 cup shredded carrots and 1/3 cup golden raisins with muffin mix before adding to egg mixture. , For Apple-Cheese Muffins: Prepare muffins as directed, tossing 1/2 cup each shredded peeled apple and shredded Colby-Monterey Jack cheese with muffin mix before adding to egg mixture.
Nutrition Facts : Calories 208 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 244mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
ONE BATTER, FOUR MUFFINS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 dozen muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with paper liners. Set aside.
- Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 3/4 cup sugar until light and fluffy. Add egg and egg yolk, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in berries (or other mix-ins) using a rubber spatula.
- Divide batter evenly among prepared cups. In a small bowl, stir together remaining 1/4 cup sugar and mace. Sprinkle evenly over batter. Bake until light golden brown, about 25 minutes, rotating halfway through baking time. Cool in pan on a wire rack 15 minutes before turning out muffins. Serve warm or at room temperature.
BASIC MUFFINS
This is a recipe for basic muffins. You can make them as is or add any combination of fruit or even cocoa to make chocolate muffins. You could also just try grating in some orange or lemon zest. The possibilities are endless.
Provided by Sackville
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a small saucepan or in the microwave on low heat.
- Sift, measure and then place the flour in a large bowl.
- Add the baking powder, salt and sugar.
- Beat the egg well in a small bowl.
- Add the milk, vanilla and melted butter and mix thoroughly.
- Put the above wet ingredients into the large bowl of dry ingredients.
- Stir just until the flour mixture is moistened.
- Fill greased muffin tins 1/2 to 2/3 full.
- Bake at 400 F or 200 C for 20-25 minutes.
- The muffins should be golden brown in colour and spring back when touched.
Nutrition Facts : Calories 138.5, Fat 5.2, SaturatedFat 3.1, Cholesterol 28.5, Sodium 237.8, Carbohydrate 19.3, Fiber 0.6, Sugar 2.2, Protein 3.4
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