Muffins are rarely store-bought at our house! This is one of many muffin recipes I've used. I got it from Aunt AraMae many years ago. I end up going back to it because it is so easily adaptable. I have been known to sneak vegetables into these muffins without the kids knowing.
For quick breakfasts make a triple batch and freeze in individual serving sizes. This has been a game changer for early morning seminary. It takes the place of all the granola bars I used to buy. The kids like them better anyway.
Basic Muffin Recipe
1 3/4 c flour
1/4 c sugar
2 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp cinnamon
Mix dry ingredients. Make a well then add:
1 beaten egg
3/4 c milk
1/3 c oil
Add-ins
Mix quickly. (Look below for add-in ideas.) Fill greased muffin pan cups 2/3 full. Bake at 400 degrees for about 20 min or 10 min for minis.
The Add-ins (Endless possibilities! Invent your own muffin. At our house this usually happens when I have something that needs to be used up...)
Blueberry Muffins
Add a cup of frozen or fresh blueberries, 1/2 c almonds, and a tablespoon of lemon juice. (Don't heavily stir the frozen berries in or your batter will be blue.)
Chocolate Chip Muffins
Add chocolate chips. Pretty self-explanatory. At least a cup or more. (Pumpkin purre and nuts are fantastic with chocolate chips as well.)
Zucchini Muffins
Add in 1 c shredded zucchini.
Carrot & Raisin
Add 1/2 c carrots, 1/2 c walnuts, and 1/2 c raisins.
Almond Poppyseed (Dad's favorite)
Add 1/2 c poppy seeds (can also sub 1/2 chia seeds)
2 tsp. Almond flavoring
Apple Muffins
Add 1 c chopped apples and sprinkle cinnamon on the tops before baking.
Jam Drop Muffins
Add a smaller amount of dough to muffin cups. Make a depression with a spoon in the batter and add a small bit of jam. Seal the top with another spoon full of jam.
Toppings
I've added sugar or cinnamon sugar to the tops of all my muffins. Especially if the sugar amounts were lowered it adds a touch of sweetness that kids love.
Wheat germ with some sugar is also good.
Streusel:
1/2 c flour, 1/2 c sugar, 1/2 tsp cinnamon, 1/4 c butter.
Mix well and add to the tops of any type of muffin. This topping is like when Cinderella's rags were magically changed into a ball gown. Tastes and looks AMAZING!
The Modifications
Flour
Use any type of flour. I usually use 1/2 whole wheat flour to use up some of our wheat supply. I also sub 1/2 c of the flour for ground flax, ground chia, or wheat germ.
Sugar
Change up sugar with any other kind of sweetener. Decrease the milk if you add a liquid sweetener to keep the dough consistent. I've also cut back on the sugar when I add fruit or jam.
Baking Powder
You NEED baking powder. I do lower the amount slightly when I double and triple the recipe.
Salt
Lower the salt amount as needed. I drop the salt when I use salted butter.
Eggs
I have used chia seed and flax seed as an egg substitute. Look up an example of how to do this.
Milk
I've often used dry milk in these muffins with no taste difference. I save time by adding the powder to the dry ingredients and then using water in the wet ingredients.
For canned milk use half canned and half water.
Buttermilk adds a fantastic flavor.
You can even use sour milk. I know it sounds bad but as long as it's not curdled, it's good for baking.
Sour cream and cream can also be used with half water and half cream.
Oil
Change out any type of oil. I usually use canola oil. Melted butter works well too. Make them healthier with mashed bananas, pumpkin puree, or apple sauce for half of the oil.
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