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Archive for the ‘muffins’ tag

August 29th, 2014 at 1:18 pm

Muffin Recipes

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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

Ingredients:

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.

Directions:
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!

Different kinds:

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?

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