Yield: 1 Servings
|1 cup||Brown sugar|
|4 teaspoons||Baking powder|
|1 teaspoon||Baking soda|
This recipe comes from a Pillsbury Breakfasts and Brunches book. I''ve had it quite awhile - I don't know how long since the cover is ripped off.
Combine flour, brown sugar, sugar, baking powder, baking soda and salt; blend well. In small bowl, combine buttermilk, oil, vanilla and eggs; mix well. Add liquid to dry ingredients; stir until just moistened. Cover tightly, refrigerate up to 5 days or bake immediately. To bake: heat oven to 375. Choose your variation given below. Greased bottoms of muffin cups or use paper baking cups. In small bowl, place 1⅓ cups batter. Fold in flavor ingredients. Fill cups ⅔ full. Bake 20-25 minutes.
Raisin Spice: Fold in ⅓ cup raisins, ½ t. cinnamon, ¼ t. nutmeg, ¼ t. allspice and ¼ t. cloves.
Maple Walnut: Fold in ⅓ cup chopped walnuts and ½ t. maple extract.
Pineapple Coconut: Fold in ½ c. drained, crushed pineapple and ¼ c.
Chocolate Chip: Fold in ⅓ c. miniature chocolate chips.
Mixed Fruit: Fold in ⅓ cup chopped mixed dried fruit.
Cinnamon Topped. After baking, dip top of muffin in melted butter and then in a mixture fo 2 tablespoons sugar, ½ teaspoon cinnamon and ¼ teaspoon nutmeg (we like to make raisin spice and then top with this, too) If I make the entire batch the same I triple what the variation calls for.
This may not be exactly correct but it works for me. These are very good muffins - made the chocolate chip ones today and the kids that were home today were eating them by the handful. (boys have big hands) Posted to KitMailbox Digest by Roberta Banghart <bobbi744@...> on Jul 15, 1997