Any Muffins Recipes

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EASY OATMEAL MUFFINS



Easy Oatmeal Muffins image

A simple but delicious recipe for oatmeal muffins.

Provided by WHATCITY

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 8

1 cup milk
1 cup quick cooking oats
1 egg
¼ cup vegetable oil
1 cup all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon salt

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
  • In a small bowl, combine milk and oats; let soak for 15 minutes.
  • In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
  • Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 17.8 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 171.6 mg, Sugar 5.2 g

BEST EVER MUFFINS



Best Ever Muffins image

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

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
¾ cup white sugar
1 egg
1 cup milk
¼ cup vegetable oil

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

BASIC MUFFINS



Basic Muffins image

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

2 cups white flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg, slightly beaten
1 cup milk
1/4 cup melted butter

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.

RASPBERRY MUFFINS



Raspberry Muffins image

This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield about 1 dozen.

Number Of Ingredients 9

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/3 cup shortening
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla extract
1 to 2 cups fresh or frozen raspberries
Additional sugar

Steps:

  • Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

Nutrition Facts :

ANY MUFFINS RECIPE



Any Muffins Recipe image

This basic muffin recipe can make hundreds of different types of muffins,just by adding your choice of additions! Easy to memorize, you too can be called "The Muffin Queen" by your friends like I am! Comes from "The Tightwad Gazette."

Provided by Tornado Ali

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (or other liquid, such as drained pineapple juice, orange juice, etc...)
1/4 cup oil or 1/4 cup oil substitute
1 egg
1 1/2 cups fruit, additions (or vegetable, such as 1 cup mashed banana and 1/2 cup chopped walnuts)
spices, of your choice

Steps:

  • Heat oven to 400.
  • Grease 12 muffin cups, or 24 mini muffin cups.
  • Combine dry ingredients, including dry additions (like nuts, chocolate chips, etc -- ) and spices.
  • Combine wet ingredients, including wet additions (like banana, berries, pineapple, etc -- ).
  • Spoon batter into muffin cups, filling about 2/3 full (perfectly ok if you have leftover batter to fill cups to top.).
  • Bake for 18-20 minutes.
  • NOTES:.
  • To make non-sweet muffins, such as bacon and cheddar, just cut back on the sugar to 1 tablespoon. You can make your own "jiffy" corn muffins by substituting 1/2 cup corn meal for 1/2 cup of the flour, and using 2 tablespoons of sugar. Substitute peanut butter for the oil to give your muffins a peanutty taste (I make Elvis Muffins by using 2 mashed bananas, 1/2 cup chopped peanuts and then peanut butter for the oil.).
  • If your additions are very wet (such as crushed pineapple) then use up to 1/2 cup more flour, to equal up to 2 cups total flour.
  • Play around with this! It's easy and quick!

Nutrition Facts : Calories 148.8, Fat 5.8, SaturatedFat 1.2, Cholesterol 20.5, Sodium 173.5, Carbohydrate 21.4, Fiber 0.4, Sugar 8.4, Protein 2.8

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