Basic batter recipe (muffins with topping)
18 sm muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Skin milk; |
| 3 | tablespoons | Vegetable oil; |
| 1 | large | Egg; |
| 1¼ | cup | All-purpose flour; |
| ½ | cup | Whole wheat flour; |
| ¼ | cup | Rolled oats; |
| 1 | cup | Blueberries -=OR=- |
| 1 | cup | Frozen blueberries; thawed |
| 1½ | cup | Apple; peeled shredded |
| 2 | tablespoons | Walnut pieces; |
| 1½ | cup | Carrot; finely shredded |
| ⅓ | cup | Raisins; |
| 1½ | cup | Zucchini; finely shredded |
| ½ | cup | Raisins; |
| 1½ | cup | Peaches; finely chopped |
| ½ | cup | Milk (decreased from 3/4 c milk in basic recipe) |
| ½ | cup | Milk; (decrease from 3/4 c milk in basic recipe) |
| 2 | tablespoons | Pecan; |
| ¼ | cup | Whole-wheat breakfast cereal flakes |
| 2 | tablespoons | Almond slices; |
| 2 | tablespoons | Rolled oats; |
| 2 | tablespoons | White sugar; |
| ½ | cup | Brown sugar; packed |
| ¼ | cup | White sugar; |
| ¼ | teaspoon | Salt; |
| 2 | teaspoons | Baking powder; |
| ¼ | teaspoon | Cinnamon; drained |
| 1 | dash | Ginger; ground |
| 2 | tablespoons | Walnut pieces; |
| 2 | tablespoons | Walnut pieces; |
| ½ | cup | Banana; well mashed |
| 2 | tablespoons | Walnut pieces; |
| 2 | tablespoons | Walnut pieces; |
| 1 | teaspoon | Butter; |
| 1 | tablespoon | Brown sugar; |
| ½ | teaspoon | Butter; |
| 1 | tablespoon | Sugar; |
| ¼ | teaspoon | Cinnamon |
Directions
BASIC BATTER RECIPE
MUFFIN VARIATIONS
BLUEBERRY
APPLE
CARROT
ZUCCHINI
PEACH
BANANA
PUMPKIN
TOPPING VARIATIONS
PECAN TOPPING
ALMOND TOPPING
CINNAMON
BASIC BATTER RECIPE: (1) Preheat oven to 400 degrees. Spray muffin tins or loaf pan with cooking spray. In food processor or large bowl beat milk, oil and egg. (2). In separate bowl, mix remaining ingredients well. (3). Blend dry ingredients into wet until just moistened. Add variation ingredients, as desired. (4). Fill regular or miniature muffin cups half full or fill loaf pan. Bake muffins in a 400-degree oven 18 t0 20 minutes. Bake loaves in a 400-degree oven 25 to 30 minutes or until golden brown.
VARIATIONS: BLUEBERRY: Fold fresh blueberries or frozen blueberries, thawed and drained into batter. 114 calories per serving. APPLE: Fold in apples, walnut pieces and ginger into batter. 120 calories per serving. CARROT: Fold carrot, raisins and walnut pieces into the batter. 126 calories per serving: ZUCCHINI: Fold zucchini, raisins and walnut pieces into batter. 124 calories preserving. PEACH: Fold finely chopped peaches into batter. 115 calories per serving. BANANA: DECREASE MILK to ½ cup. Fold well-mashed banana and walnut pieces into batter. 119 calories per serving. PUMPKIN: DECREASE MILK to ½ cup. Fold in canned pumpkin, nutmeg and walnut pieces into batter.
117 calories per serving. TOPPING VARIATIONS: PECAN TOPPING: Blend pecan pieces, whole wheat breakfast cereal flakes, brown sugar and butter in a miniature food processor. Sprinkle on just before baking.
CRUNCH TOPPING: Blend almond slices, rolled oats, butter and sugar in a miniature food processor. Sprinkle on just before baking. CINNAMON TOPPING: Mix sugar and cinnamon together. Sprinkle on just before baking. Source: The San Diego Union-Tribune, Food Section, Feb. 23, 1995 Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 02-25-95