Overnight Muffins With Variations Recipes

BASIC MUFFINS WITH VARIATIONS

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!

MUFFINS BASIC AND VARIATIONS

Steps:

• Grease 12 2 1/2-inch muffin cups.
• Heat oven to 400 degrees F.
• Sift Flour, baking powder, sugar and salt into a medium-sized bowl.
• Stir to mix well.
• In a small bowl, beat egg with a fork.
• Add milk and oil.
• Add all at once to dry ingredients.
• Stir mixture only until dry ingredients are moistened.
• Batter will be lumpy.
• Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full.
• Bake 15 to 20 minutes, or until golden brown.
• Remove from pan and serve hot with butter, jam or marmalade.
• VARIATIONS:
• GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid.
• BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk.
• Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour.
• Add 1 cup mashed, peeled banana with the egg, milk and oil.
• BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid.
• ORANGE MUFFINS: Cut 2 peeled navel oranges into sections.
• When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar.
• CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter.
• Serve hot with scrambled eggs and bacon for a special breakfast.
• SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter.
• Drop 1/2 t of your favorite jelly in center of batter.
• Add batter to fill cup 2/3rds full.
• Kids just love these as you will.
• COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing.
• For a snack have coconut muffins, butter and milk.
• CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner.
• Great with a steak and salad.

OVERNIGHT MUFFINS WITH VARIATIONS

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.