June 20, 2019 at 1:22 p.m.
Todays recipes start with a basic mix.
+++++
ALL-STAR MUFFIN MIX
8 c. flour
3 c. sugar
3 T. baking powder
2 t. salt
2 t. cinnamon
2 t. nutmeg
Additional Ingredients:
1 egg
1 c. 2 % milk
½ c. butter, melted
In a large bowl, combine first 6 ingredients. Store in airtight containers in a cool dry place or in the freezer for up to 6 months.
To prepare basic muffins: Put 2-3/4 cups muffing mix in a large bowl. Whisk the egg, milk and butter together; stir into dry ingredients until just moistened. Fill paper-lined muffin cups three-fourths full. Bake at 400 degrees for 19-23 minutes or until a toothpick inserted in center comes out clean. Cool muffins for 10 minutes before removing to a wire rack. Serve warm.
For each of the following variations, add additional ingredients.
Oh, oh....this recipe has rhubarb in the ingredients. What can I say?
+++++
RHUBARB-ORANGE MUFFINS
2-3/4 cups basic muffin mix
¾ c. rhubarb cut in 1-1/2 in. pieces
1/3 c. orange marmalade
1 egg, slightly beaten
1 c. 2 % milk
½ c. melted butter
In a large bowl, combine 2-3/4 c. muffin mix, rhubarb and marmalade. Whisk together milk, egg and butter just until moistened. Continue with basic muffin preparation. Makes 12 standard-size muffins.
+++++
APPLE CHEESE MUFFINS
2-3/4 c. basic muffin mix
½ c. peeled shredded apple
½ c. shredded colby/Monterey cheese
In a large bowl combine2-3/4 c. muffin mix, apple and cheese. Whisk together egg, milk and butter;stir into dry ingredients just until moistened. Continue with basic muffin preparation. Makes 12 standard size muffins.
+++++
CARROT-RAISIN MUFFINS
2-3/4 c. basic muffin mix
¾ c. shredded carrots
1/3 c. golden raisins (dark raisins can be substituted)
In a large bowl, combine 2-3/4 c. basic muffin mix, shredded carrots and raisins. Whisk together egg, milk and butter; stir into dry ingredients just until moistened. Continue with basic muffin preparation. Makes about 12 standard-size muffins.
+++++
BERRY CREAM MUFFINS
2 c. flour
1 c. sugar
1 t. baking powder
½ t. baking soda
½ t. salt
1-1/2 c. fresh raspberries or blueberries
2 eggs, lightly beaten
1 c. sour cream
½ c. canola or vegetable oil
½ t. vanilla
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Add berries and toss gently to coat berries. In a medium bowl, combine eggs, sour cream, oil and vanilla; gently mix well. Stir into dry ingredients just until moistened Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees for 20-25 minutes or until muffins test done. Makes about 12 standard-size muffins.
Thought for the Day: Computers can now keep a man's every transgression recorded in a permanent memory bank, duplicating with complex programming and intricate wiring a feat his wife handles quite well without fuss or fanfare.
Comments:
Commenting has been disabled for this item.