Make a Muffin Variety Pack In One Muffin Tin

How to make a Muffin Variety Pack in one muffin tin!

This post ought to be titled, “Hello, I’m delicious!” because that’s the experience I had this morning with these muffins.

I don’t know why I never thought of this before but why not use a muffin base and add toppings that each person will like to the tin?  Yep.  Thought of that one last night.  Thank you hungry brain!

Make a Muffin Variety Pack

JoysLife.com

Breakfast, Dessert

muffins

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Ingredients

  

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup white sugar
• 1 egg
• 1 cup milk
• 1/4 cup vegetable oil

Instructions

 

• Preheat oven to 400°F
• Stir together the flour, baking powder, salt and sugar in a large bowl.
• Make a well in the center.
• In a small bowl or 2-cup measuring cup, beat egg with a fork.
• Stir in milk and oil.
• Pour all at once into the well in the flour mixture.
• Mix quickly and lightly with a fork until moistened, but do not beat.
• The batter will be lumpy. DO NOT OVERMIX. This will create tough/heavy muffins.
• Pour the batter into paper lined muffin pan cups.
• (I made chocolate chip, banana, banana/cinnamon/pecan, banana/cinnamon, cranberry/pecan and cranberry.)
• To create a variety pack of muffins, I added the base to each of the cups, then added the toppings and stirred them gently.
• Variations: Blueberry Muffins: Add 1 cup fresh blueberries.
• Raisin Muffins: Add 1 cup finely chopped raisins.
• Date Muffins: Add 1 cup finely chopped dates.
• Cheese Muffins: Fold in 1 cup grated sharp yellow cheese.
• Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
• Bake for 25 minutes, or until golden.

Course Breakfast, Dessert

Keyword muffins

I used this recipe and instead of choosing to make one kind of muffin I made SIX kinds of muffins in the SAME tin.  Oh yeah!   I simply added the base to each of the cups, then added the toppings and stirred them gently.  They turned out great!  I made chocolate chip, banana, banana/cinnamon/pecan, banana/cinnamon, cranberry/pecan and cranberry.

Aren’t they pretty?  I thought so!  I decided to take them outside and enjoy the early morning on my back porch.  Ahhhh…me time!

I made the cranberry muffins for me!  I’m enjoying them with some Brummel & Brown yogurt spread.  I love the way it tastes.  It’s made with nonfat yogurt, which gives it a smooth, creamy taste.

I like knowing that Brummel & Brown contains 50% less fat and calories than butter and there’s no cholesterol per serving because I’m working hard to get healthy and stay healthy.  It also has 0 grams trans fat per serving and no partially-hydrogenated oils.

What toppings will you try with your muffin variety pack?

This is a sponsored post written by me on behalf of Brummel & Brown.