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