Refrigerator sweet muffins

Yield: 1 Servings

Measure Ingredient
4½ cup Flour
1 cup Brown sugar
½ cup Sugar
4 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
2 cups Buttermilk
¾ cup Oil
1½ teaspoon Vanilla
3 \N Eggs

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

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