1> Beat the egg and sugar quite a bit so that you get lots ov air into the egg & it will make the muffins rise higher [works for all recipes] 2> Do not overmix the batter. Just mix enough so that all the ingredients are wet.Tools you will need: Two mixing bowls [medium to large] A fork, whisk or hand mixer A rubber spatula Any kind ov muffin tin [I use a bread tin that holds 8 mini-loaves – or a muffin tin that holds 6 large muffins ect…] A spoon Ingredients for the basic muffin: 2 ½ cups 100% whole-wheat flour [or ½ WW and ½ white – any mixture thereof] 4 tsp baking powder ½ tsp salt 1 tsp cinnamon ½ cup brown sugar [or white, or maple syrup: use your own preference as judgement] ½ cup margarine 1 egg 1 cup milk [this is a great place to use powdered milk reconstituted as you can’t tell the difference in flavour] 1 tsp vanilla 1. Preheat the oven to 375 degrees. 2. In one bowl, put in the flour, baking powder, cinnamon and salt and mix well. 3. In the other bowl cream the sugar, margarine and egg [beat well for extra-fluffiness!] 4. Add the milk and the vanilla to the wet bowl and mix well. 5. Slowly add the wet to dry and only mix until all the dry ingredients are moist. Scrape all the sides with your spatula and spoon the batter into your baking tin. Cook until a knife comes out clean when inserted into a large muffin: approx 20 mins. Tasty goodies! For berry muffins: Add 1 C ov blueberries, strawberries, raspberries or mixed berries as a step # 6 [I used 2 cups ov frozen mixed berries last night and they were GOOD!]. Remember just to mix until well-blended and not much more! For Carrot muffins: Add ¼ tsp allspice in step #2 Add 1 cup ov shredded carrots in step #4 Add 1 cup ov raisins as a step #6 For zucchini muffins: Add ½ tsp ov nutmeg in step #2 Add 1 cup shredded zucchini in with step #4 Add 1 cup sunflower seeds as a step #6 See, theoretically you could do something like take the sugar and cinnamon out and make a mixed-herb muffin for dinner. You could throw in just some chocolate chips or mixed fruit or whatever to the basic recipe as it is - It is a pretty forgiving recipe. I eat one ov these guys for breakfast and I am stuffed full until lunch [if you use 100% WW]. They are cheap to make, super tasty and their variations are endless. I plan to experiment with different things as I go along, but so far these recipes work really, really well. I can usually whip up a batch ov these in 10 – 15 minutes and then just go about my business until they are done. Nick and I usually eat these when we run out ov sale-purchased bagels and cream cheese. They are easy to carry and cost way less than the $1+ people seem to be charging for muffins in the shops around my work area.
Filling, nummy, decent-for-you muffins
I thought this may be ov interest to people who are looking for different, easy cheapie breakfast ideas. I posted a basic muffin recipe in my journal with variations and suggestions in it that you may find helpful. I originally got this idea from The Tightwad Gazette. The author wrote an article about a “Universal Muffin Recipe” using all sorts ov methods. Personally, I have found it easier to take one whole-wheat muffin recipe and just alter it to make the ingredients work. I found hers theoretically right, but never really worked well for me. This is a super-easy whole-wheat muffin to which you can change around to add different flavours. Since I always use 100% whole-wheat flour, the muffins tend to turn out really dense. To lighten up the batter quite a bit, there are two things that are really important: