Needed: Muffin recipe

[leera]

Hello all ! I am looking for a plain muffin recipe that I can use,and then add my own fruits/berries to.........

Any body have one?

I have lots of blueberries,strawberries,raspberries,that I would like to use in them.....

THANKS!!!!!!!!!

[Shamrock1121]

I was just reading this recipe in the Tightwad Gazette II last night. It's the ultimate alternatives recipe. Perhaps it will fit the bill. - Karen

Yield: 12 muffins

To make muffins, combine dry ingredients, and then mix in wet ingredients until just combined; the batter should be lumpy. Grease muffin tin and fill cups 2/3 full. Bake in a preheated oven at 400°F for 20 minutes (give or take 5 minutes:

Grain: Use 2 to 2-1/2 cups of white flour. Or substitute oatmeal, cornmeal, whole-wheat flour, rye flour, or flake cereal for 1 cup of the white flour. Or substitute 1 cup leftover cooked oatmeal, rice, or cornmeal for 1/2 c. of the white flour and decrease liquid to 1/2 cup.

Milk: Use 1 cup. Or substitute buttermilk or sour milk. Or substitute fruit juice for part or all of the milk.

Fat: Use 1/4 c. vegetable oil or 4 T. melted butter or margarine. Or substitute crunchy or regular peanut butter for part or all of the fat. The fat can be reduced or omitted with fair results if using a "wet addition."

Egg: Use 1 egg. Or substitute 1 heaping T. of soy flour and 1 T. of water. If using a cooked grain, separate the egg, add the yolk to the batter, beat the white until stiff, and fold into the batter.

Sweetener: Use between 2 T. and 1/2 c. sugar. Or substitute up to 3/4 c. brown sugar. Or substitute up to 1/2 c. honey or molasses[Karen note: or a combination of the two, or for a low-glycemic sweetener, use Agave Nectar.] , and decrease milk to 3/4 c.

Baking Powder: Use 2 t.. If using whole or cooked grains or more than 1 cup of additions, increase to 3 t. If using buttermilk or sour milk, decrease to 1 t. and add 1/2 t. bvaking soda.

Salt: Use 1/2 t., or omit if you have a salt-restricted diet.

The following ingredients are optional. Additions can be used in any combination, up to 1-1/2 c. total. If using more than 1 cup of wet additions, decrease the milk to 1/2 cup:

Dry Additions: Nuts, sunflower seeds, raisins, coconut, and so on.

Moist Additions: Blueberries, chopped apple, freshly shredded zucchini, shredded carrot, and so on.

Wet Additions: Pumpkin puree; applesauce; mashed, cooked sweet potato; mashed banana; mashed cooked carrot, and so on. If using 1/2 c. drained, canned fruit or thawed shredded zucchini, substitute the shrup or zucchini liquid for all or part of the milk.

Spices: Use spices that complement the additions, such as 1 t. cinnamon with 1/4 t. nutmeg or cloves. Try 2 teaspoons grated orange or lemon peel.

Jellies and Jam: Fill cups half full with a plain batter. Add 1 t. jam or jelly and top with 2 more tablespoons batter.

Topping: Sprinkle cinnamon sugar on the batter in the tins.

Nonsweet Combinations: Use only 2 T. sugar and no fruit. Add combinations of the following: 1/2 c. shredded cheese, 3 strips fried-and-crumbled bacon, 2 T. grated onion, 1/2 c. shredded zucchini, 2 T. Parmesan cheese. Spices could include a t. of parsley and a pinch of marjoram.

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OR

2 to 2-1/2 c. grain
1 cup milk
Up to 1/4 c. fat
1 egg
Up to 1/2 c. sweetener
2 t. baking powder
1/2 t. salt
Up to 1-1/2 c. additions

[leera]

Thanks!

That's what I was looking for! :)

[Shamrock1121]

Here's another one. I had to find the recipe box (3x5 cards) and blow the dust off of it. This one is from High School Home Economics Class (ancient, in other words ::)).

-Karen

Raisin, Nut or Chocolate Chip Muffins

1-3/4 c. sifted enriched flour (all-purpose)
2 T. sugar
2-1/2 t. salt (I'd reduce this.)
1 well-beaten egg
3/4 c. milk
1/3 c. melted shortening (or vegetable oil or butter)
2-1/2 t. baking powder
1/2 to 3/4 c. raisins, nuts, chocolate chips (cut dates or craisins, etc.)

Sift dry ingredients into mixing bowl; make well in center. Combine egg, milk & shortening. Add all at once to dry ingredients. Stir quickly only until dry ingredients are moistened. Fill greased muffin tins.

Bake in a preheated 400°F oven for 25 minutes.