Whitewater Marvellous Muffins Recipes

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BETTER-THAN-BASIC MUFFINS



Better-Than-Basic Muffins image

Begin with our basic batter and add your choice of mix-ins from our list of variations below to make blueberry, chocolate chip, bran-raisin, cherry-pecan, or corn muffins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Yield Makes 12

Number Of Ingredients 10

3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
2 large eggs
1/2 cup whole milk
1/2 teaspoon pure vanilla extract
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
Mix-ins (see variations; optional)
2 tablespoons sanding sugar (optional)

Steps:

  • Preheat oven to 375 degrees, with rack in lower third. Butter and flour a standard 12-cup muffin pan, tapping out excess. Set aside.
  • In a small bowl, whisk together butter, eggs, milk, and vanilla; set aside. In a large bowl, whisk together dry ingredients; make a well in the center. Add egg mixture to well. With a rubber spatula, gently stir ingredients just until batter is moistened (do not overmix; a few lumps are fine). Add mix-ins, if desired.
  • Spoon batter into prepared muffin cups, filling each about two-thirds full; sprinkle with sanding sugar, if desired. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Loosen muffins, and tip them on their sides to cool in pan. Serve warm or at room temperature (muffins are best the day they are made).

WHITEWATER MARVELLOUS MUFFINS RECIPE



Whitewater Marvellous Muffins Recipe image

Provided by roxy21

Number Of Ingredients 12

1 cup soft margarine or butter
3 cups sugar
1 tbsp vanilla
6 eggs room temperature
1 1/2 cups buttermilk
7 1/2 cups flour
2 tbsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
2 cups sliced pears
1 cup chopped white chocolate
1/2 cup finely chopped crystallized ginger

Steps:

  • In a mixing bowl, cream together margarine, sugar, and vanilla. Beat in eggs and buttermilk. In a separate bowl mix together flour, baking powder, baking soda, and salt. Combine wet and dry ingredients. Quickly mix in the pears, white chocolate,many ginger, reserving a little of each to place on top of muffins before they go in the oven (makes 24 muffins). Grease muffin tins and fill 2/3 full. Top with reserved ingredients. Bake in a 350F oven until they are done (approximately 30 minutes). Try different combinations...dried cherry and chocolate, raspberry and hazelnut, cranberry and toasted almond, blueberry and lemon zest. Don't thaw if using frozen fruit.

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