Muffins Recipe (with variations for 20 different flavors)

Blueberry Muffins Recipe

Blueberry Muffins Recipe

Peach Muffins Recipe

Peach Muffins Recipe

Orange Chocolate Chip Muffins Recipe

Orange Chocolate Chip Muffins Recipe (my brother was amusing himself with Scrabble pieces, if you didn’t notice…)

What with school and all, I kept the baking pretty brief. Short and sweet. Literally, sweet. Anyway, muffins are always reliably easy, right? So that’s what I have been making for the past year of my life. Muffins. Oh, the adventures (note the sarcasm). It’s not that I don’t enjoy making muffins, it’s just that I need some time consuming projects every once in a while to quench my constant desire to bake something, ANYTHING. For example, the gingerbread house that I made at Christmas… That put me out of commission for a while!

Anyway, as you can imagine, eating blueberry muffins everyday can get kind of boring. One advantage of that boredom, though, is that I discovered a million different combos and flavors, as well as tweeked the recipe so that the muffins are always very moist, but not simultaneously dry and gooey. There’s a fine line, and I could never seem to find that line until I changed the recipe for the more awesome. :) But like I said, I have the base of the muffin recipe below and you can look under the Note: at the bottom of the post to find the flavor(s) that are a calling your name. Abut the actual muffin base, though… After my modifications, I feel confidant that it is a great one! As I already mentioned, it is perfectly moist (neither gooey nor dry), soft, fluffy, light, and pleasantly sweet (but not sweet to the point of becoming a cupcake).

I’m going through summertime guilt right now. I have summer homework to do, but I keep procrastinating, which is new for me. It just sits on my bedside table, reminding me that I should be doing it, and me stubbornly not wanting to do it. To be honest, there are many things that I want to do (like blog more often!!! I hadn’t realized that my last post was at the beginning of the summer- it feels like I just posted it a week ago!). However, I keep just enjoying, well… stuff. Mostly I’ve been playing the piano (I’m trying to make up for all the lack of practice throughout the school year), reading, training, helping around the homestead, and baking. Also, my brother reminded me to start practicing Mario Kart before he came home so that he would have a good competitor, so I’ve been doing a little bit of that too. :) I hope you all are having a great summer so far, too. More to come, I promise! I just need to put my “butt-eth to the seat-eth” as my sister once told me.

Muffins Recipe (adapted from Betty Crocker):

2 eggs

1/2 cup vegetable oil

12 oz. vanilla yogurt

1/4 cup milk

2 cups flour

1/3 cup sugar

1 Tbsp. baking powder

1 tsp. salt

1 tsp. vanilla

turbinado sugar for sprinkling (Optional)

Directions:

1. Preheat the oven to 350 degrees and set out two muffins tins (each holding six) or one muffins tin (that holds twelve). Line the tins with paper cups.

2. Mix all of the dry ingredients together. Add all of the wet ingredients together, and then mix. (Do not add some dry and then some wet ingredients. You may think that it won’t make a difference, but it does. Unless you want lumpy muffins, of course, be my guest.)

3. See the note below if you want a unique flavor! Change the recipe according to the directions given below for the flavor you want. Then simply fill the paper cups 3/4 way full and sprinkle them with turbinado sugar.  and bake the muffins for 15-20 minutes or until a toothpick comes out clean.

4. Take the muffins out of the pan immediately!!! Allow them to cool a little before serving warm.

5. Go, fight, win!

Note:

Flavors (alphabetical order):

1. Apple cider– substitute apple cider for the milk and add 1/3 cup applesauce. Mix these two ingredients into the muffins with the wet ingredients. Continue as instructed.

2. Apple cinnamon-Add 1 tsp. of cinnamon with the dry ingredients. Next, add 1/2 cup applesauce and 1/2 cup chopped applesauce with the wet ingredients. Continue as instructed.

3. Blueberry– add 1 cup fresh or frozen blueberries after all of the ingredients have been mixed together. Continue as instructed.

4. Blueberry lemon/orange-substitute the milk for 1/4 cup orange juice or lemon juice. Add the latter juice with the wet ingredients. Add 1 cup blueberries after all of the ingredients have been mixed. Continue as instructed.

5. Blueberry/Strawberry cinnamon– add 1 tsp. of cinnamon with the dry ingredients. After all of the ingredients have been mixed, add 1 cup of fresh or frozen blueberries or 1 cup of chopped, fresh strawberries. Continue as instructed.

6. Butter pecan– after all of the ingredients have been mixed, add 1/2 cup chopped pecans. Bake as instructed. Immediately remove the muffins from the pan and roll them in melted butter. Allow to cool and eat!

7. Cherry almond– add 1/2 tsp. almond extract with the wt ingredients and add 1 cup dried cherries. Continue as instructed.

8. Chocolate chip– after all of the ingredient been mixed, add 1 cup chocolate chips. Continue as instructed.

9. Cinnamon chip– after all of the ingredients have been mixed, add 1 cup cinnamon chips (Hershey’s is the brand). Continue as instructed.

10. Coconut pineapple– substitute the milk for pineapple juice (mix it in with the wet ingredients). After all of the ingredients have been mixed, add 1 cup coconut. Continue as instructed.

11. Eggnog– substitute the yogurt and milk for 3/4 cup eggnog. Continue as instructed.

12. Lemon poppyseed– substitute the milk for 1/4 cup lemon juice. Add 1 tbsp. poppy seeds. Continue as instructed.

13. Oatmeal raisin– add 1 cup oatmeal and 1/2 cup raisins with the dry ingredients. Continue as instructed.

14.  Orange chocolate chip– add 2 tbsp. orange extract or substitute the milk for orange juice (mix with the wet ingredients). Next, mix in 1 cup chocolate chips. Continue as instructed.

15. Peach– add 1 cup chopped peaches with the wet ingredients… Before baking, sprinkle the tops of the muffins batter with cinnamon along with the turbinado sugar. Bake as instructed.

16. Pumpkin– (click here for recipe)

17. Raspberry (lemon)– for raspberry lemon, add 2 tbsp. lemon juice with the wet ingredients. Increase the sugar to 1/2 cup. After all of the ingredients have been mixed, GENTLY fold 1 cup of raspberries into the batter (this is important, otherwise you will end up with purple muffins. This is a voice of experience talking… ).  Continue as instructed.

18. Rhubarb– increase the sugar to 1/2 cup. Add 1 cup chopped rhubarb. Continue as instructed.

19. Strawberry– add 1 cup fresh, chopped strawberries. Continue as instructed.

20. Strawberry Pretzel– add 1 cup fresh, chopped strawberries. Spoon the batter into the cups as instructed and set aside (do not bake, yet). In a separate bowl, melt 1/4 cup butter and mix in 2 tbsp. sugar. Add 1/2 cup crushed pretzels. Sprinkle this topping over the batter in the cups. Gently press it into the muffin, but don’t mix it in. It should still be on the top. Bake as instructed.

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