Whiteout Muffins Recipes

WHITE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tray with paper liners.
• Mix flour, white chocolate chips, sugar, baking powder, and salt together in a large bowl.
• Mix milk, oil, egg, and vanilla extract together in a medium-sized bowl. Add to flour mixture and mix well.
• Fill 2/3 of each prepared muffin cup with batter.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
• Remove from the oven and let cool for 2 minutes. Serve warm.

EASY WHITE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine flour, sugar, and cocoa in a large bowl.
• Combine milk, butter, and eggs in another bowl. Stir into flour mixture just until moistened. Fold in white chocolate chips.
• Fill each prepared muffin cup 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.
• Remove from the oven and let cool for 5 minutes before removing from the muffin tin. Serve warm.

WHITEWATER MARVELLOUS MUFFINS RECIPE

Steps:

• In a mixing bowl, cream together margarine, sugar, and vanilla. Beat in eggs and buttermilk. In a separate bowl mix together flour, baking powder, baking soda, and salt. Combine wet and dry ingredients. Quickly mix in the pears, white chocolate,many ginger, reserving a little of each to place on top of muffins before they go in the oven (makes 24 muffins). Grease muffin tins and fill 2/3 full. Top with reserved ingredients. Bake in a 350F oven until they are done (approximately 30 minutes). Try different combinations...dried cherry and chocolate, raspberry and hazelnut, cranberry and toasted almond, blueberry and lemon zest. Don't thaw if using frozen fruit.

FREEZER-FRIENDLY EGG WHITE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Grease a 12-cup muffin pan with cooking spray.
• In a large bowl, whisk together the egg whites, spinach, tomatoes, mushrooms, cheese, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide the mixture evenly among the 12 muffin pan cups.
• Bake the muffins until the egg whites are fully cooked, for 20 to 25 minutes. Let the muffins cool for 5 minutes in the pan before using a knife to loosen them from the cups.
• Top each muffin with diced avocado and serve immediately.
• If freezing, transfer the fully cooled muffins to a resealable freezer bag and store them in the freezer for up to 3 months. To reheat, microwave the muffins until thawed, about 45 seconds. Then top them with the avocado and serve.

WHITEOUT MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Grease or line muffin tins with paper cups.
• Cream butter until fluffy with an electric mixer.
• Slowly add sugar, continuing to beat.
• Add eggs one at a time beating after each.
• Add vanilla and half-and-half.
• Beat until evenly blended.
• In another bowl, mix together 2 flours, baking powder, and salt.
• Add to liquid mixture and beat just until flour disappears.
• Gently stir in nuts and chips.
• Fill muffin cups to the top, and bake 25 minutes or until slightly golden on edges and a tester comes out clean.
• Note: I have made these using only all- purpose flour when I did not have cake flour on hand and they turned out great.