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Basic Muffin recipe

May 19, 2013
tags:
how is this for picture perfect muffins?  (In my Pampered Chef muffin pan)

how is this for picture perfect muffins? (In my Pampered Chef muffin pan)

today's muffin was pecan cranberry-banana

today’s muffin was pecan cranberry-banana

 

 

 

 

 

 

 

 

 

 

Add the mix-ins of your choice!
Yield:  12 muffins

2 eggs
1/2 cup milk
2 tablespoons juice — your choice
1/2 teaspoon vanilla
3/4 cup unsalted butter — melted
1/2 cup sugar — minimum, 3/4 max
1 1/2 cups flour
1/2 cup wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup nuts
1 1/2 cups mixture of nuts, chocolate chips and/or fruit (dried/fresh/frozen)

Preheat oven to 350 degrees F. Use either a well greased muffin tin or use cupcake liners. (I use silicone which I spray with a flour cooking spray)

Beat eggs, milk, juice and vanilla. Slowly pour in butter. Mix in sugar.

Stir in flours, baking powder and salt, until barely combined. Stir in mix-ins. Batter will be thick.

Place in muffin cups. All 12 Cups will be FULL. Bake until they are golden brown and pass the toothpick test, 25-30 minutes.
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NOTES : I’ve never used frozen fruit in this dish but I would imagine that it would have to be defrosted first. This is a great recipe for using up small quantities of fruit. Adjust the sugar amount for the amount of sweet mix-ins. When I add a banana, I use 1/2 cup.

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