Monday, July 23, 2012

Muffins..the quick breakfast food

I thought that I would talk about muffins. Buying muffins could get really expensive. At THE COFFEE shop, they are really pricey, and even at Costco, they are not cheap, and full of calories. Muffins are really easy to make. If you are short on time you can put the same batter in a loaf pan and save on cleanup . There are silicone liners that save on paper cup liners;and as a added bonus, you can sneak veggies into an picky eater. Lol

Taste of Home's ultimate freezer cookbook has two recipes for muffims that are really either inexpensive or full of good ingredients. Monkey muffins ( what a fun name for kids) have ripe bananas and peanut butter and morning muffins have nit muffins could be adapted to be really cheap too without loosing flavor. (Costco has it on their magazine rack for 30 per cent off)

You can vary any basic muffin recipe or Bisquick base by adding ingredients. Change orange juice for coffee or another juice that sounds good to you. Add or subtract nuts. Replace blueberries with chopped apple.

Cheddar muffins

2 cups flour
2 tsp baking powder
1/2 tsp salt
1 egg
1cup buttermilk or substitute
1/4 cup vegetable oil
1T honey or substitute
4oz shredded cheddar cheese or substitute other cheese.

Combine dry ingredients and wet ingredients in separate bowls. Fold the wet ingredients into the dry ingredients. To avoid tough muffins, don't over mix. The dough can be lumpy, but there should be no dry spots.

Fill muffin cups 2/3 full. Bake at 400 18-22 minutes or until a toothpick inserted in middle comes out clean. Top of muffin will spring back when touched.

Raspberry muffins

2 cups bisquit mix
2 T sugar
1/4 cup butter, cold
2/3 cup milk
1/4 cup raspberry jam ( you could substitute any other jam too. )

Confectioners sugar glaze if desired.

Combine bisquit mis and sugar. Cut in butter. Add milk and stir until combined. Spoon about a tablespoon into each muffin cup. Top with a tsp jam. Spoon another tablespoon of batter over jam. Bake at 425 degrees 12-14 minutes. Glaze if desired.

Rhubarb oatmeal muffins

1cup flour
3/4 cup oatmeal
1/2cup brown sugar
2tsp baking powder
1/2tsp baking soda
1/4 tsp salt

1/3 cup vegetable oil
1/3 cup of orange juice
1tsp orange peel
1cup diced rhubarb. ( you can use frozen)

1/4 cup oats
1/4 cup brn sugar
2T chopped nuts
2T butter
1/8 tsp cinnamon

Combine dry and wet ingredients in separate bowls. Combine wet ingredients into dry ingredients until mixed without dry spots. Don't over mix. Put batter in muffin
Cups 2/3 full. Combine topping ingredients, sprinkle on top of batter in the cups.
Bake at 350 18-20 minutes until done.

Any muffin basic dough can have a variety of ingredients added. Nuts, dried fruit( cranberries, raisins, cherries etc).

Muffins can be frozen and quickly thawed. Or keep in a plastic container for a few days.

Thanks for stopping by


the substitute for buttermilk is 1 T vinegar or lemon juice plus enough milk to equal one cup. 
Let stand 5 minutes before using. 

The substitute for honey is (for 1 cup) use  1 1/4 cups granulated sugar with 1 cup of any liquid called for in the recipe.  If recipe calls for a tablespoon, use I tablespoon of product.  1Tablespoon honey equals 1 1/4 tablespoon sugar with 1T Milk. 

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