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!
muffin base from recipe 32734 Food.com
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.
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.
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