This recipe also makes savory muffins as well, just by decreasing the sugar and adding whatever savory ingredients you prefer. You can use all purpose or self-rising flour, oil or shortening, which ever you prefer or happen to have on hand. It's a make ahead mix you can store in a jar, etc. for those times when time is limited or you just don't feel like mixing and measuring. This recipe also includes suggestions for a variety of muffins including some that contain meat, since I live with and am surrounded by meat eaters, lol. Some I have made and some I haven't. I will be posting photos at the bottom as I make different versions. Enjoy!
First we have the flour. I used all purpose, simply because I have baking powder that needs to be used.
Next I add the sugar, baking powder and salt.
I used a spoon mostly to cut the shortening into the flour, then used my fingers to sift through and break up any remaining large clumps.
It should resemble Bisquick once the shortening is combined. Now it's ready to be stored or used.
Here I had added walnuts for the Banana Nut muffins and a last minute addition of 1/2 tsp. of cinnamon, which I didn't get a shot of.
If you are making the Banana Nut Muffins, 2 average bananas should be enough for 1 cup.
See....
This is the wet mixture...milk, egg and the banana & vanilla, if making banana nut muffins. If using oil instead of shortening, add it to the wet ingredients, of course.
After mixing the wet and dry ingredients together, I got exactly 12 muffins, this time. Sometimes I get more or less depending on the ingredients added.
The muffins turned out perfectly.
Banana Nut Muffins
Basic Muffin Mix (Makes 10 to 12 muffins.)
Ingredients
1 3/4 c All-purpose flour | 1 Beaten egg |
1/4 c Sugar | 3/4 c Milk |
2 1/2 tsp Baking powder | 1/3 c shortening or cooking oil |
3/4 tsp Salt |
Instructions for Basic Muffin Mix
This is the basic muffin recipe and dozens of flavors can be added. Recipes follow: In large mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center . Combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just till moistened: batter should be lumpy. (You may need a splash more milk if using shortening) Spoon into greased or paper bake cup lined muffin cups, filling each about 2/3 full. Bake in 400 degree (F) oven for 18 to 22 minutes or till golden. Remove from pans: serve warm. (I baked mine at 375 for about 20 min., but ovens very so unless your oven runs hot, try the 400 degree and check 5 minute before the timer goes off.)
Self rising muffins: Prepare Basic Muffin batter as above, EXCEPT substitute 1 3/4 cups self-rising flour for the all-purpose flour: omit baking powder and salt.
Blueberry Muffins: Prepare Basic Muffin batter as above. Combine 3/4 cup fresh or frozen blueberries, thawed, and 3 tablespoons additional sugar. Add 1 teaspoon finely shredded lemon peel, if desired. Carefully fold in batter.
Note: The recipe originally called for only 2 Tbsp. of additional sugar, but I felt they needed just a little extra, so I increase the amount to 3 Tbsp. I also added 1Tbsp. of ground flax and 1/4 c. of old fashioned oats, which is optional. You can adjust the sugar to suite yourself.
Cranberry Muffins: Prepare Basic Muffin batter as above. Coarsely chop 1 cup fresh or frozen cranberries; combine with 1/4 cup additional sugar. Carefully fold into batter.
Note: The recipe originally called for only 2 Tbsp. of additional sugar, but I felt they needed just a little extra, so I increase the amount to 3 Tbsp. I also added 1Tbsp. of ground flax and 1/4 c. of old fashioned oats, which is optional. You can adjust the sugar to suite yourself.
Cranberry Muffins: Prepare Basic Muffin batter as above. Coarsely chop 1 cup fresh or frozen cranberries; combine with 1/4 cup additional sugar. Carefully fold into batter.
Apple-Raisin Muffins: Prepare Basic Muffin batter as above, EXCEPT stir 1/2 teaspoon ground cinnamon into the flour mixture. Carefully fold 1 cup chopped peeled apple and 1/3 cup raisins into batter.
Jelly Muffins: Prepare Basic Muffin batter as above. Spoon 1 teaspoon jelly atop batter in each muffin cup before baking.
Date-Nut Muffins: Prepare Basic Muffin batter as above. Fold 2.3 cup coarsely chopped pitted dates and 1/3 cup chopped walnut or pecans into the batter.
Garlic Cheese Muffins: Prepare Basic Muffin batter as above. EXCEPT decrease sugar to 1/8 cup, increase salt to 1 tsp. & milk to 1 cup if using shortening, stir in ½ - ¾ tsp. each black pepper & garlic powder, and add 1 cup shredded Swiss or Cheddar cheese to flour mixture. (I got 10 muffins when I made them.)
Ham n Cheese: Prepare Basic Muffin batter as above EXCEPT stir 1/2 cup finely chopped, fully cooked ham into the egg mixture. Stir 1/2 cup shredded cheese (2 ounces) and 1/2 teaspoon dry mustard into the flour mixture.
Bacon Muffins: Prepare Basic Muffin batter as above, EXCEPT cook 4 slices bacon till crisp; drain and crumble, reserving drippings. Combine bacon drippings with enough cooking oil to make 1/3 cup total mixture; use in place of the 1/3 cup cooking oil. Carefully fold bacon into batter.
Banana-Nut Muffins: Prepare Basic Muffin batter as above, EXCEPT decrease milk to 1/2 cup. Stir 1 cup mashed banana &1/2 tsp vanilla into wet ingredients and 1/2 cup chopped nuts & 1/2 tsp cinnamon into dry ingredients. Try 2/3 cup milk if using shortening.
Pumpkin Muffins: Prepare Basic Muffin batter as above, EXCEPT increase sugar to 1/3 cup. Add 1/2 cup canned pumpkin to the egg mixture. Stir 1/2 teaspoon each: ground cinnamon and ground nutmeg into flour mixture. Stir 1/2 cup raisins into batter.
Apple-and-Spice Muffins: Prepare Basic Muffin batter as above, EXCEPT stir 1/2 teaspoon ground cinnamon into flour mixture. Add 1 cup chopped, peeled apple with the egg mixture: stir just until moistened. Mix 2 tablespoons sugar and 1/2 teaspoon ground cinnamon; sprinkle mixture over muffins before baking.
Tropical Muffins: add 1 c. pineapple tidbits, drained, 1 tsp vanilla, ¼ c. each, chopped pecans and shredded coconut and 1 Tbsp sugar. Note: ¾ c. 2% milk worked well with this version. These taste almost like cake.
Banana Chocolate Chip Muffins: add 1 medium banana, mashed and ½ c. each chocolate chips and chopped pecans or walnuts plus 1-2 Tbsp. Sugar.
Apple-Cranberry muffins: Prepare Basic Muffin batter as above, EXCEPT stir 1/2 teaspoon ground cinnamon plus 1 Tbsp. sugar into the flour mixture. Mix in 1 cup chopped peeled apple, 1/3 cup dried cranberries, and ¼ cup chopped pecans. Increase milk to 1 cup if using shortening.
Strawberry Oatmeal Muffins:Prepare basic muffin batter as above EXCEPT substitute ½ c. of oatmeal for ½ c. of flour, add 1 c. diced fresh strawberries, ¼ c. slivered almonds, and ½ tsp. of almond extract. This only made 10 muffins for me. You may try using all the flour plus the oatmeal. I also forgot the oil, but they turned out fine. Don't forget extra sugar for a sweeter muffin if you prefer. I would have sprinkled course granulated sugar on top if I'd had any.
Dry ingredients can be mixed ahead and stored in a jar, container, etc. I usually date it by the expiration date on the baking powder, flour whichever is sooner or flour if using self-rising.
Let me know which variety you try or want to try and how you like it, or if you have any questions.
Blueberry Muffins
