Everreadymuffins Recipes

BEST EVER (AND MOST VERSATILE) MUFFINS!

Steps:

• Preheat oven to 400°F (205°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. DO NOT OVERMIX. This will create tough/heavy muffins.
• 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.

BEST EVER MUFFINS

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.

EVER READY MUFFINS

Steps:

• Combine dry ingredients.
• Combine other ingredients and add to dry ingredients.
• Mix with spoon just to moisten.
• Fold mixture.
• Put in refrigerator overnight.
• Spoon into greased muffin pans, being careful to take batter from sides and not mix batter anymore.
• Bake on bottom rack at 400 degrees for 5 minutes; then bake on top rack 15 minutes.

EASY ENGLISH MUFFINS

Steps:

• Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt, egg white, remaining 1 3/4 cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours.
• Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured rolling surface. Work in just enough flour until dough is easily handled and can be cut into 6 pieces, about 1 minute. Cut dough into 6 equal portions. Form a seamless ball of dough, adding a pinch of flour to keep it from sticking. Flatten to make thick disks. Transfer dough onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 1/2 hours.
• Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled).
• Split cooled muffins with a fork, inserting tines all the way around edges so the 2 sides can be pulled apart. Toast and serve with jam.

CHEDDAR AND HERB STUFFIN' MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
• Add 1 cup shredded cheddar and the rosemary to the stuffing base and stir to combine. Fold in the eggs until incorporated.
• Spoon about ¼ cup of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets. Sprinkle the remaining ½ cup shredded cheddar over the muffins, then finish with a sprinkle of the McCormick® Rubbed Sage.
• Bake the muffin cups for 25-30 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
• Serve warm.
• Enjoy!