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Let's make muffins today, tomorrow, or whenever. They are quick and easy to make and a good “go along” with coffee, tea or milk or just to eat as a snack when you're hungry. Don't over-mix the dry ingredients with the liquid ingredients as it can cause the muffins to have little air tunnels or holes in the batter and ruin the texture. A minimum of stirring (no more than 15-20 seconds) is enough to break down larger lumps; smaller ones dissolve during baking. The batter may look like you haven't combined the ingredients well enough but do what it says in the instructions....don't over-mix!

Todays recipes start with a basic mix.

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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?

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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.

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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.

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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.

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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.

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