Basic Muffins
- Ready In:
- 40mins
- Ingredients:
- 15
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
-
DRY INGREDIENTS
- 354.88 ml flour
- 118.29 ml sugar
- 9.85 ml baking powder
- 2.46 ml salt
- 36.97 ml nonfat dry milk powder
-
WET INGREDIENTS
- 1 egg, well beaten
- 118.29 ml water
- 78.78 ml melted butter
-
ADDITIONS
-
BLUEBERRY
- 236.59 ml fresh blueberries or 236.59 ml canned blueberries, drained and dusted with
- flour
-
BANANA CINNAMON
- 1 overripe banana, mashed
- 4.92 ml cinnamon
-
LEMON POPPYSEED
- 29.58 ml fresh lemon juice (add with wet ingredients, and subtract 2 tablespoons water)
- 2 lemons, zest of, finely grated (add with wet ingredients)
- 14.79 ml poppy seed (add with dry ingredients)
directions
- Preheat the oven to 400 degrees.
- Line a 12-cup muffin pan with paper inserts.
- Combine the dry ingredients.
- In a small bowl, combine the wet ingredients.
- Make a well in the center of the dry ingredients and add the wet mixture all at once. Stir with a fork until just moist.
- At this point, add the additions for the type of muffin you want to make.
- Fill the muffin cups 2/3 full, and bake for 25-30 minutes.
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RECIPE SUBMITTED BY
I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits.
I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies...
When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!)
With that as a start, I set about systematically teaching myself how to cook.
Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat.
I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here.
Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent:
***** Fantastic as is. Wouldn't change a thing and will make it often.
0**** Fantastic tweaked a little to suit my tastes. Will make it often.
00*** Had to tweak it alot to get something I would make again.
000** Not very good. May try tweaking it again at some point.
0000* Not good. Probably won't try making again, even with tweaks.
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