Overnight Muffins With Variations Recipes

OVERNIGHT MUFFINS WITH VARIATIONS

Overnight Muffins With Variations image

This recipe is from the 1993 Pillsbury Complete Book of Baking. This recipe can be assembled the evening before needed and set in the fridge overnight. It turns out beautifully. You can vary the flavorings, additions and oils. The original recipe calls for "oil" and I use coconut oil with great results.

Provided by chef 2 hearts

Categories Quick Breads

Time 30m

Yield 24 muffins, 12 serving(s)

Number Of Ingredients 10

Ingredients

4 1/2 cups all-purpose flour
1 cup brown sugar, firmly packed
1/2 cup white sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
3/4 cup oil
1 1/2 teaspoons vanilla
3 -4 eggs

Steps:

In large bowl, combine flour, brown sugar, sugar, baking powder, baking soda and salt; blend well.
Add buttermilk, oil vanilla and eggs; stir just until dry ingredients are moistened.
Batter can be baked immediately or stored in a tightly covered container in refrigerator for up to 5 days.
When ready to bake, heat oven to 375°F Grease bottoms only of desired number of muffin cups or line with paper baking cups.
Stir batter, fill greased muffin cups 2/3 full.
Bake at 375F for 20-25 min or until toothpick inserted in center comes out clean.
Immediately remove from pan. Serve warm.
Variations: Sub 1T lemon extract for vanilla and add 2T poppy seeds. Coconut oil can be used with excellent results. Can sub soured RAW milk (NOT putrid pasteurized milk) for buttermilk. If you live on a farm, you'll understand what I'm saying.

Nutrition Facts : Calories 429.5, Fat 15.6, SaturatedFat 2.5, Cholesterol 48.1, Sodium 486.5, Carbohydrate 64.6, Fiber 1.3, Sugar 28.3, Protein 7.8

BASIC MUFFINS WITH VARIATIONS

Basic Muffins With Variations image

Make and share this Basic Muffins With Variations recipe from Food.com.

Provided by MizzNezz

Categories Quick Breads

Time 35m

Yield 1 dozen

Number Of Ingredients 14

Ingredients

1 egg
1/2 cup milk
1/4 cup oil
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup sugar
1 cup well drained pineapple (optional)
1 cup chopped walnuts (optional)
2 mashed ripe bananas (optional)
1 1/2 tablespoons orange zest (optional)
1 cup coconut (optional)
1 cup raisins (optional)

Steps:

Beat egg; add milk, oil and vanilla.
Stir in dry ingredients.
Spoon into muffin pan.
Bake at 375* for 25 minutes.
Variations: After mixing add the Variation ingredients.
Mix and match to get your favorite!

Nutrition Facts : Calories 1717.7, Fat 65.6, SaturatedFat 11.7, Cholesterol 203.1, Sodium 2024.8, Carbohydrate 251.8, Fiber 5.1, Sugar 101, Protein 29.7

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