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
MASH & ONION MUFFINS
You could use potato, kumara/sweet potato or butternut pumpkin for these or a combination would be nice too.
Provided by Sonya01
Categories Lunch/Snacks
Time 40m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C/160°C fan forced.
- Lightly grease a 6-hole Texas muffin tray.
- Place potato, eggs and butter in a mixing bowl. Gradually add milk and mix, using a fork to break up lumps, until combined. Season with salt and black pepper. Stir in onion and dill. Stir in flour until just moistened (do not overmix). Spoon into prepared tray, filling almost full.
- Bake for 30-35 minutes or until muffins are cooked when tested with a skewer.
- Serve warm.
Nutrition Facts : Calories 289.5, Fat 10.7, SaturatedFat 6, Cholesterol 94.3, Sodium 676.9, Carbohydrate 38.9, Fiber 1.9, Sugar 3.5, Protein 9
SUPER MOIST MUFFINS
These are so good, you'll think you are eating something that can't possibly be good for you...but they are! I feel great about giving these to my kids. Easy to throw together, moist and not too sweet. Keep leftovers in the fridge or freeze them for up to a month.
Provided by Caryn Dalton
Categories Breads
Time 25m
Yield 12-24 mini or regular size
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- In a large mixing bowl and by hand, stir together the brown sugar, applesauce and oil until well combined.
- Add both eggs and vanilla and whisk until well combined.
- Set aside and combine dry ingredients well in a seperate bowl.
- Stir dry ingredients into previously set aside wet ingredients just until combined. Do not overmix.
- Stir carrot and pineapple into batter.
- Spray your muffin pan very well with nonstick spray. Get the sides good so your muffins release well -- yes, even if you use nonstick (I do too).
- Using a 1/4 cup measuring tin for mini muffin pan or 1/2 cup tin for regular muffin pan, fill holes almost full and bake approx 15 minutes for mini muffins or 20 minutes for regular. Your oven may vary, but a toothpick inserted into middle muffin hole should be moist, with a few crumbs, but not sticky wet.
- Feed your flock and enjoy!
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