August 29th, 2014 at 1:18 pm
By Kim Ross
Breakfast is one of my nemesis’. The boys get bored with the same thing, so I try to mix it up as much as I can. This muffin mix allows you to use one mix and change it up with different ingredients to make different types of muffins. These also freeze wonderfully!
Plain Muffin Mix
3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
10 tbsp unsalted butter, softened
1 cup minus 1 tablespoon sugar
2 large eggs
1 1/2 cups plain yogurt
Cupcake wrappers, vegetable cooking spray or butter for greasing tins.
Heat oven to 375 degrees. Mix flour, baking powder, baking soda, and salt together in medium bowl; set aside.
Cream butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in yogurt. Beat in remaining dry ingredients, until incorporated.
Spray 12-cup muffin tin or put wrappers in it. Spoon batter into tins and bake until muffins are golden brown, 25 to 30 minutes. Cool 5 minutes and serve. They freeze wonderfully!
Feel free to add chocolate chips, nuts or blueberries to main mix or follow some of the variations below.
Raspberry Almond Muffins
Follow the main recipe and add 3 tablespoons almond extract with butter and sugar. Spoon one-half of a portion of batter into each cup. With small spoon, make a well in center of each cup of dough. Spoon 1 to 1 1/2 teaspoons raspberry (or other flavored) jam into each well. Cover with remaining batter.
Lemon Poppyseed Muffins
Follow the main recipe and add 3 tablespoons poppy seeds to the dry ingredients, and 1 tablespoon grated lemon zest to the butter-sugar mixture. While muffins are baking, heat 1/4 cup granulated sugar and 1/4 cup lemon juice from 2 small lemons in small saucepan until sugar dissolves and mixture forms light syrup, 3-4 minutes. Brush warm syrup over warm muffins and serve.
Banana Walnut Muffins
Follow the main recipe adding 1/2 teaspoon grated nutmeg to dry ingredients, substituting 1 cup packed light brown sugar for granulated sugar and folding 1 1/2 cups finely diced bananas (about 3 small) and 3/4 cup chopped walnuts into finished batter.
What’s your favorite kind of muffin?