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
- 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
- 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.
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.