My Basic Muffin Recipe 3 Ways
I have been making muffins for so long that I can bake them with my eyes closed. I don’t even measure ingredients out, so these are approximate ratios. Muffins are the perfect addition to school lunches and nutritious breakfasts. Below are a few ideas, but I also like to make savoury muffins where I decrease the amount of sugar and add cheese, herbs and veggies like grated carrot or zucchini.
Basic Muffin Base
2 cups flour
¾ -1 cup brown sugar
Large pinch of baking powder
Small pinch of baking soda
1-2 eggs (see below)
¾ – 1 cup of milk of choice
¼ cup melted butter or oil of choice
You can top the basic muffin with frozen berries.
Alternatives
Pumpkin Muffins
Use 1 egg and 3/4 cup of pumpkin puree
Add mixed spices: ground cloves, cinnamon, nutmeg
Apple Muffins
Use 1 egg and 3/4 cup of apple sauce
Add cinnamon
Banana Muffins
Use 1 egg and 3/4 cup mashed banana
Add cinnamon and/or mini chocolate chips
Mix dry ingredients until combined
Whisk eggs (and optional puree/mash), and add milk and melted butter or oil.
Mix wet ingredients into dry ingredients
When everything is combined, you should have a wet and smooth batter that is slightly thicker than a pancake batter.
Spray muffin tins and spoon batter in
Bake at 350F/180C for 20-25 minutes until cooked through
Enjoy!
I have been making muffins for so long that I can bake them with my eyes closed. I don’t even measure ingredients out, so these are approximate ratios. Muffins are the perfect addition to school lunches and nutritious breakfasts. Below are a few ideas, but I also like to make savoury muffins where I decrease the amount of sugar and add cheese, herbs and veggies like grated carrot or zucchini. https://www.instagram.com/meaganrosewilson/
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