Muffins Base

"This muffin batter will support the addition of berries, nuts,grains, seeds, pastes; such as peanut butter, pumpkin etc. Add your choice of spices to taste. Whole wheat Pastry flour may be substituted for all purpose flour."
 
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photo by buttercreambarbie photo by buttercreambarbie
photo by buttercreambarbie
Ready In:
40mins
Ingredients:
12
Yields:
12 muffins
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ingredients

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directions

  • Sift together flour, baking powder, salt and spices if using, into bowl and whisk together until well blended. Add berries and nuts if using at this time to flour mixture and stir to coat; set aside.
  • In separate bowl whisk eggs until very creamy and add the sugar in several additions whisking vigorously until thick. Add melted butter in 2 steps whisking again until well mixed. Add sour cream and optional pastes in several additions and again whisk vigorously till well combined.
  • With a large rubber spatula fold flour mixture into batter until just incorporated, you will see some small spots of flour, do not overmix. Batter may be refrigerated over night or for several hours, dough will develop more flavor.
  • Bake at 350°F for 25 to 30 minutes until light golden brown and toothpick test comes out clean. Suggest preheat oven at least 30 minutes to get maximum burst. Oven rack middle of oven.

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Reviews

  1. This recipe has not failed me yet. Even when I started using yogurt instead of sour cream. Even when I've used whole wheat flour or added some oats in place of some of the flour. Even when I was out of butter and used oil instead. I've added pumpkin, butternut squash, bananas, apples, apple sauce, oranges, walnuts...and on and on. Not a failure in the bunch thank you thank you thank you!
     
  2. so delicious warm. I used tofutti sour cream rather than real sour cream, cranberries dusted with sugar and a mashed banana,Best muffins ever
     
  3. This is great! I used whole wheat pastry flower and added raisins, sliced almonds, chopped walnuts, and berries- fabulous! I know there are tons of other combinations that I'll try. Thank you so much!
     
  4. Thank you! I love the freedom that I had with this recipe. I added one more teaspoon of baking powder and I used low fat margerine, but every thing else I did to the recipe instructions. Made mine with 1 banana, frozen berries, raisens and 3 different kinds of bran cereal that I had in the pantry. Wonderful for a quick breakfast!
     
  5. This was so easy to put together and we made several batches for a church bake sale. Thanks so much for sharing this recipe. We will be using it again!
     
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Tweaks

  1. This recipe has not failed me yet. Even when I started using yogurt instead of sour cream. Even when I've used whole wheat flour or added some oats in place of some of the flour. Even when I was out of butter and used oil instead. I've added pumpkin, butternut squash, bananas, apples, apple sauce, oranges, walnuts...and on and on. Not a failure in the bunch thank you thank you thank you!
     

RECIPE SUBMITTED BY

Training culinary:2 years culinary school Houston Community College (downtwn branch highly recommend) French pastry and artisan breads. I am immersed in family, spouse and everything homeside. it is now my time having retired, to do all the fun things I couldn't do while working. I believe life is most bountiful when we serve others. I also believe the best cooks are those who cook and bake with a love of making people happy. I especially enjoy sending cookies to our soldiers in Iraq. It is a joy to read their letters and emails of appreciation for a taste of home. I also love sewing, upholstery, gardening,church activities and remodeling take up the time not spent with family. I hope I can be as helpful to the cooks on Recipezaar as they have been helpful to me. When time permits I love to test and review recipes on this site that appeal to me. I am also a believer in power naps.
 
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