HT to Ruth at Christian Moms of Many Blessings for posting this a while back... I don't remember if she posted where she got it from but I saved it to a text file on my computer and now hope to have a chance to try some new muffin mixtures out this week :-)
Basic ingredients are a grain, milk or juice, egg, a fat, a sweetener, baking powder, and salt. These are usually combined with spices, fruits, vegetables, and/or nuts.
The 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° for 20 minutes (give or take 5 minutes).
The following ingredients are required:
GRAIN: Use 2 to 2 ½ c. 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 ½ cup of white flour and decrease liquid to ½ c.
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 ¼ c. vegetable oil or 4 T. melted butter or margarine. Or substitute crunchy or regular peanut butter for part of 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 tablespoon of soy flour and 1 tablespoon 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 tablespoons and ½ c. sugar. Or substitute up to ¾ c. brown sugar. Or substitute up to ½ c. honey or molasses, and decrease milk to ¾ c.
BAKING POWDER: Use 2 tsp. If using whole or cooked grains or more than 1 c. of additions, increase to 3 teaspoons. If using buttermilk or sour milk, decrease to 1 tsp. And add ½ tsp. Baking soda.
SALT: Use ½ 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 ½ c. total. If using more than 1 cup of the wet additions, decrease the milk to ½
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 ½ c. 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. 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 tablespoons batter.
TOPPING: Sprinkle cinnamon sugar on the batter in the tins.
NONSWEET COMBINATIONS: Use only 2 tablespoons sugar and no fruit. Add combinations of the following: ½ cup shredded cheese, 3 strips fried and crumbled bacon, 2 tablespoons grated onion, ½ c. shredded zucchini, 2 T. parmesan cheese. Spices could include a teaspoon of parsley and a pinch of marjoram.
All this may seem a bit complicated to follow first thing in the morning. So, once you learn the possible variations, copy the following list of ingredients into your personal cookbook.
2 to 2 ½ c. grain
1 c. milk
Up to ¼ c. fat
1 egg
Up to ½ cup sweetener
2 tsp. Baking powder
½ tsp. Salt
Up to 1 ½ c. additions.
I'll let you know if I come up with any new really yummy muffin recipes!! What do you want to try and make?
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In Christ,
Sallie
