Course Competency #3: I am proficient in preparing a variety of breads
Muffin Method Recipes
Basic Muffin Recipe with Variations
Average Rating:
(total ratings: 12)
Servings: 10-12 muffins
Muffins are not just for breakfast anymore. They are great for an after school snack, as a dessert or
served with dinner. Flavors can be added to change the whole taste of the muffin. Toppings can be
added and ingredients can be mixed right into the batter. If you're having your muffin for dinner, try
adding something savory into the batter, not something sweet. With the basic muffin recipe, the
possibilities are endless! Try a little of this and a little of that until you find the muffin that's perfect
for you.
Ingredients:
1 3/4 cups all-purpose flour
1/4 cup granulated sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 large egg
3/4 cup milk
1/3 cup vegetable oil
Instructions:
Combine the flour, sugar, baking powder and salt. Add egg, milk and oil to dry ingredients. Stir until
just moistened. Do not over mix. Grease or line muffin tins with paper baking cups. Fill about 2/3 full.
Bake at 400 degrees F/200 degrees C for about 20-25 minutes.
Makes 10-12 muffins.
VARIATIONS:
Now comes the fun part! You can change this recipe to make hundreds of different variations. How
about blueberries in the batter with cinnamon topping? Maybe peanut butter chips in the batter and
jelly as a topping? Find an add-in or a topping you like from the lists below, and you're on your way to
creating an original muffin all your own. Maybe you would like a flavoring and a topping? How about
just an add-in? The choice is yours.
ADD-INS
SWEET:
1 cup blueberries, fresh or frozen
1 cup chopped dried apricots
1 cup chopped, peeled apples
3/4 cup chopped dates
1 cup mashed banana
1/2 cup canned pumpkin
1/2 cup pecans, walnuts or almonds
1 cup flaked coconut
2 tbsp. poppy seeds
1 cup chocolate chips
1 cup peanut butter chips
1 cup raisins
1 cup shredded carrot
1 cup drained canned pineapple
SAVORY:
1 can chopped green chiles, drained
Small can of whole kernel corn, drained
1 cup grated cheese (Cheddar, Muenster, Swiss, Monterey Jack)
1/2 cup cooked, crumbled bacon
1/2 cup chopped green onions
FLAVORINGS
1 teaspoon vanilla extract
1 teaspoon almond extract
Replace the milk in the recipe with pineapple juice or apple juice
1 tsp. finely grated orange zest
1 1/2 tsp. pure orange extract
TOPPINGS
SWEET:
Add 1 teaspoon of your favorite jelly to top of each muffin before baking
Finely chopped nuts
Cinnamon
Granola
Brown sugar
SAVORY:
Crumbled bacon
Grated cheese
Sunflower seeds
Tips to help you make the perfect muffin:
Don't over-mix! Stir the batter until the dry ingredients are just moist. The batter should be lumpy.
Over-mixing will result in a tough muffin.
Make sure to grease the muffing tins or use paper baking cups. This is especially important if you're
baking a low-fat recipe which tends to stick. Remove muffins from tins as soon as you take them out of
the oven. Remove the paper liners as soon as the muffin is cool enough to handle to prevent sticking
as well.
Muffins are best when they're hot out of the oven. If you're not using a topping, you can brush the tops
of each muffin with melted butter, if desired, to give a nice appearance.
About the Author: Donna Smith is an iParenting contributing writer and the Kids in the Kitchen Guide
for Suite101. Dianasdesserts.com
Crepes
Measure and place in a bowl:
2 cups milk
2 eggs
½ teaspoon vanilla
2 Tablespoons butter or margarine, melted
Into another bowl measure:
1 ½ cups flour
1 Tablespoon sugar
½ teaspoon baking powder
½ teaspoon salt
Make a well in the center of the dry ingredients. Add liquid ingredients all at once and beat with a
rotary beater until smooth. Lightly butter a 6” skillet; heat until butter is bubbly, using medium heat.
Pour scant ¼ cup batter into skillet. Immediately rotate pan until batter covers bottom. Cook until
brown. Turn. Serve with jam or applesauce.
Wacky Cocoa Cake
Measure and place in a bowl:
1
6
1
1
cup water
Tablespoons vegetable oil
Tablespoon vinegar
teaspoon vanilla
Into another bowl measure:
1 ½ cup flour
1 cup sugar
¼ cup cocoa
½ teaspoon salt
1 teaspoon soda
Make a well in the center of the dry ingredients. Add the liquid ingredients all at once. Stir until
batter is smooth. Pour into a greased and floured 9” x 13” pan. Bake 25 minutes at 350 degrees or
until the top springs back lightly. Cool. Frost if desired.
Banana Bread
1 ¾ c all-purpose flour
2/3 c. sugar
2 t. baking powder
½ t. baking soda
¼ t. salt
1 c. mashed ripe banana (2-3 medium bananas)
1/3 c. shortening, margarine, or butter, melted and cooled
2 T. milk
2 eggs
¼ c. chopped nuts
In a large mixer bowl combine flour, the sugar, baking powder, baking soda, and salt. In a separate
bowl combine the mashed banana; shortening, margarine or butter; and milk. Mix well. Then add 2
eggs to the liquid mixture and beat well. Make a well in the center of the dry ingredients and add the
egg mixture, stirring just until barely mixed. Add nuts, if desired.
Pour batter into greased 8x4x2 inch loaf pan. Bake in a 350 oven for 55 to 60 minutes or until a
toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack. Remove from
the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf (16
servings).