Easy Muffins 3 To 4 Ingredients Recipes

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BASIC MUFFINS: SIMPLE AND EASY



Basic Muffins: Simple and Easy image

Our basic muffin recipe is perfect for when you want something simple, or as a blank canvas for adding nuts, berries, chocolate chips or other yummy things.

Provided by Danilo Alfaro

Categories     Brunch     Breakfast

Time 35m

Number Of Ingredients 10

2 cups/260 grams all-purpose flour (or 2 1/4 cups pastry flour; sifted)
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
1 cup whole milk
1 teaspoon pure vanilla extract
1 large egg
4 tablespoons butter (1/2 stick)

Steps:

  • Thoroughly grease and flour a 12-cup muffin pan (or use paper muffin liners).
  • Ensure that the melted butter is warm, but not hot. Pour a tiny bit of the butter into the egg-vanilla-milk mixture and stir it in. Repeat a few more times, adding a slightly larger amount of the liquid butter each time until it's all incorporated.
  • Let the batter rest for 10 to 15 minutes, to allow the glutens in the flour to relax, and some of those pockets of dry flour to dissolve.
  • Serve and enjoy.

Nutrition Facts : Calories 162 kcal, Carbohydrate 26 g, Cholesterol 28 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 256 mg, Sugar 9 g, Fat 5 g, ServingSize 1 dozen, UnsaturatedFat 0 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.

EASY AS 1-2-3 MUFFINS MIX



Easy As 1-2-3 Muffins Mix image

An easy make ahead dry muffin mix just add eggs, milk and fruit, nuts or other goodies to make your favorite muffins. Will last 12 weeks stored in an air tight container.

Provided by Steve P.

Categories     Quick Breads

Time 35m

Yield 10 Cups muffin mix

Number Of Ingredients 8

8 cups flour
2/3 cup sugar
1/3 cup baking powder
1 tablespoon salt
1 cup shortening
1 cup well drained blueberries (or substitute with equal amount of drained crushed pineapple, coconut, raspberries, chocolate chips,)
1 egg, beaten
1 cup milk

Steps:

  • For Dry muffin Mix: In a large bowl, combine dry ingredients and mix well.
  • Cut in shortening until evenly distributed.
  • Store in a large airtight container in a cool, dry place.
  • Use within 12 weeks as this contains no preservatives.
  • Makes 10 cups muffin mix.
  • For Baking muffins: Preheat oven to 400°F.
  • Grease muffin tins.
  • Put 2 1/3 cups muffin mix into a medium bowl.
  • Stir in blueberries or whatever fruit, nut etc.
  • you decided on and stir to coat.
  • Combine egg and milk in a small bowl.
  • Add all at once to muffin mix.
  • Stir just until moistened; batter should be lumpy.
  • Fill prepared muffin cups 2/3 full.
  • Bake 15-20 minutes or until golden brown.
  • Makes 12 large muffins.

Nutrition Facts : Calories 631.6, Fat 22.9, SaturatedFat 6, Cholesterol 24.6, Sodium 1299.1, Carbohydrate 94.7, Fiber 3.1, Sugar 15.1, Protein 11.9

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