Muffin Mania
"Here's a basic muffin recipe that will make 8 different types of muffins with the addition of a few ingredients. This recipe is from Parade magazine."
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1⁄4 cup sugar
- 3⁄4 teaspoon salt
- 2 eggs
- 1 cup milk
- 1⁄2 cup canola oil
- 1 1⁄2 teaspoons vanilla extract
directions
- Preheat oven to 400°F Coat a 12-cup muffin pan with cooking spray, or line with paper liners.
- In a bowl, combine flour, baking powder, sugar, and salt. In a large bowl, beat eggs, milk, oil, and vanilla for 1 minute on medium. Add the flour mixture and beat just until no streaks of flour remain -- do NOT overmix!
- Spoon batter into muffin cups. Bake for 18-20 minutes or until tops of muffins spring back when pressed lightly. Transfer muffins to a rack to cool slightly.
- CINNAMON SUGAR MUFFINS: Sprinkle muffin tops with a mixture of 3 tbsp sugar and 1 tsp cinnamon before baking.
- BLUEBERRY STREUSEL MUFFINS: Stir 1 C blueberries into batter. Before baking top muffins with streusel: Combine 1/4 C flour, 1/4 C brown sugar, and 2 tbsp cold cubed butter.
- OATMEAL RAISIN MUFFINS: Stir 1 C raisins into batter and sprinkle muffin tops with rolled oats.
- RASPBERRY ALMOND MUFFINS: Fill muffin cups a third of the way with batter, then spoon 1 tsp seedless raspberry jam onto each. Top with more batter and sprinkle with slivered almonds before baking.
- BANANA CHOCOLATE CHIP MUFFINS: Stir 1 mashed banana and 1/2 C chocolate chips into batter, then bake.
- LEMON POPPYSEED MUFFINS: Substitute 1 tsp lemon extract for the vanilla and add 2 tbsp poppy seeds to the batter, then bake.
- APPLE PIE MUFFINS: Mix in 1 tsp cinnamon, 1/2 nutmeg, and 1/2 to 1 C chopped apple into the batter, then bake.
- PINEAPPLE COCONUT MUFFINS: Stir 1/2 C shredded coconut and 1/2 C drained, chopped, canned pineapple into batter. Sprinkle each muffin with 1 tsp coconut before baking.
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Reviews
-
Well, this is so simple and easy. Had the original page hanging from my stove since Oct 7, 2012 when it appeared in the Sunday newspaper supplement, Parade Magazine. I have made many of the variations many times. Since there are only 2 of us now, I always cut in half and make 6 cupcakes. Wife loves them all. Since original page now falling apart, time to make a "hard" copy on my computer. Chris Reynolds, thanks so much for preserving and posting this recipe.
RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>
