January 2, 2011
Back in October of 2009 I posted te Muffin Master Mix and add ins recipe I use. This recipe can be viewed at: http://cjpattersonontheranch.blogspot.com/2009/10/productively-distracted.html. Since then I have found other variations at other locations, plus dreamed up a few more myself. So here are some suggestions to stretch your muffin variety even further:
Surprise centers. A great way to use up that little bit of jelly or jam that is leftover in the bottom of the jar is to fill your muffin cup 1/2 way with batter, add a teaspoon of the jelly or jam and then finish filling the muffin tin with batter.
Or add a bit of leftover cooked bacon and egg, scrambled sausage and egg or any other leftovers for a surprise.
OR add a bit of canned pie filling, nutella, or other similar foods. The variety for surprise fillings is endless.
Carrot with currants or raisins. Shred 1 cup of carrots and them along with 1/2 cup dried currants or raisins after you add the egg. Want to go 1 step further for even more carrot flavor and value? Substitute half the milk in the recipe for carrot juice. Want more of a carrot cake recipe? Add 1 tsp of cinnamon and perhaps throw in some chopped pecans. Warning the more ingredients you add the more muffin tins you will need.
Seasame Muffins: Add 2 tablespoons of toasted sesame seeds with the dry ingredients. Use oil when making and replace approximately 2 tablespoons of the vegetable oil with sesame oil.
Toasted Coconut and Chocolate Muffins: Toast 1 1/2 cups of shredded coconut. Grind 1/2 cup of the coconut in a food processor until the consistency of flour. Reduce flour to 1 3/4 cups plus 2 tablespoons. Fold both the shredded and ground coconut into the flour mixture. Add 1/8 teaspoon almond extract when adding vanilla. Fold in 1-cup mini chocolate chips at the end. before baking.
Vegan Apple-Walnut Muffins: Combine 1 tablespoon ground flaxseeds with 3 tablespoons of water and whip until well combined and gelatinous. Use this mix to replace the egg. Use walnut oil instead of melted butter. Fold one peeled and grated Granny Smith apple (about 8 ounces) into the wet mix. Fold 1/2 cup coarsely chopped walnuts into the dry mix and bake.
Varieties for the Apple-Walnut Muffins substitute just about just about any fresh fruit and nut combo that suits your fancy for the apples and nuts. adjust your oil accordingly too.
Chocolate-Cherry Chunk Muffins: Soak 1 cup dried cherries in milk until tender; drain reserving milk. Fold cherries, 3/4 cup chopped chocolate and 1/2 cup chopped cashews into mix at end.
change up the Chocolate-Cherry Chunk Muffins by using any dried fruit, nut and "chocolate" combo. By "chocolate" I mean, white chocolate, butterscotch chips, peanut butter chips, cinnamon chips again the variety you can achieve here is endless.
Peanut Butter Muffins: Replace butter with 1/4 cup creamy peanut butter and 2 tablespoons peanut oil, whisking to combine. Increase sugar to 1/2 cup. Fold 3/4 cup of coarsely chopped lightly salted peanuts into the batter at the end.
Triple Berry Muffins: Prepare batter and fold in 1/2 cup dried cranberries and 3/4 cup each fresh raspberries and blueberries. Sprinkle tops with granulated sugar before baking.
Farmer's breakfast on the go: Add 3/4-1 c of any combo of breakfast meats and cheese you like to the dry batter. If the meat is a little greasy cut your oil/butter slightly. You can also saute onions, bell pepper or any other veggie to fold in as well. Remember to cut the oil/butter if you are using oil/butter when you sautee.
Leftover hot cereals? Add that cold oatmeal or mush with the dry ingredients and cut the liquid just slightly.
Spicy cheese muffins: fold in a cup of shredded cheddar or jack cheese and your favorite chili powder/chipotle to taste (usually about 1/8 teaspoon to 1/4 tsp) with the dry ingredients.
As you can see the way you use the muffin mix is entirely up to you!
Jan who is off to make a big batch of muffin mix in OK
