Basic Muffin Recipe for Making Any Type of Muffin

SUBMITTED BY: Miranda

MUFFIN RECIPE FROM THE TIGHTWAD GAZETTE

Quantities listed are for a single batch of 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 two thirds full. Bake in a preheated oven at 400 F (200 C) degrees for approximately 20 minutes.

  • 2 to 2-1/2 cups grain
  • 1 cup milk (or other liquid)
  • Up to 1/4 cup fat
  • 1 egg
  • Up to 1/2 cup sweetener
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • Up to 1-1/2 cups additions

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 cup of the white flour and decrease liquid to 1/2 cup.

Milk: Use 1 cup. Or substitute buttermilk or sour milk (add a tablespoon of vinegar to 1 cup milk). Or substitute fruit juice for part or all of the milk.

Fat: Use 1/4 cup vegetable oil or 4 Tsp. 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 Tsp. of soy flour and 1 Tsp. 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 Tsp. and 1/2 cup sugar. Or substitute up to 3/4 cup brown sugar. Or substitute up to 1/2 cup honey or molasses, and decrease milk to 3/4 cup.

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

Salt: Use 1/2 tsp., 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 cups total. If using more than 1 cup of wet additions decrease the milk to 1/2 cup.

Dry Additions: Nuts, sunflower seeds, raisins, coconut, etc.

Moist Additions: Blueberries, chopped apple, freshly shredded zucchini, shredded carrot, etc.

Wet Additions: Pumpkin puree, applesauce, mashed, cooked sweet potato, mashed banana, mashed cooked carrot, etc. If using 1/2 cup drained, canned fruit or thawed shredded zucchini, substitute the syrup or zucchini liquid for all or part of the milk.

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

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

Non-sweet Combinations: Use only 2 Tsp. sugar and no fruit. Add combinations of the following: 1/2 cup shredded cheese, 2 Tsp. grated onion, 1/2 cup shredded zucchini, 2 Tsp. parmesan cheese.


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5 responses to “Basic Muffin Recipe for Making Any Type of Muffin

  1. 400 degrees?
    my oven does not go that high

    Like

  2. You covered all the departments of ingredients perfectly.already e-mailing to friends….thanks so much, pat

    Like

  3. Can you substitute rice flour, instead of white flour? I am allergic to yeast, but would love to make these. They look delicious!

    Like

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