Prep 12 mins
Cook 18 mins
I developed this recipe because I wanted a great muffin recipe that used one bowl, was extremely quick, and that I could make with whatever fruit I had lying around. This is what I came up with! I've made it with blueberries, cranberries, strawberries, bananas (chopped or very ripe and mashed), apples and peaches, and it has been great each time. The name, of course, is a joke. :)
- 2 cups all-purpose flour
- 1⁄2 cup sugar
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla (optional)
- 1⁄4 cup unsalted butter, melted and cooled or 1⁄4 cup vegetable oil
- 1 egg, lightly beaten
- 1⁄2-1 cup chocolate chips
- 1 -2 cup fruit, chopped or mashed
- Preheat the oven to 375°F.
- Put little paper muffin cuppy things into 12 regular sized muffin cups (or, if you are really unfortunate, grease the pan).
- If you are using bananas in the muffins, use metal foil muffin cups so that the muffins won't stick.
- In a large bowl, stir together the milk, butter, vanilla (if applicable) and egg.
- Add salt, sugar, and baking powder; mix.
- Add flour, mixing only enough to combine.
- Add chocolate chips and fruit.
- Spoon batter into prepared cups until each one is about 4/5 full.
- There will be 12 muffins worth.
- Bake for 16-18 minutes.
- Sometimes these muffins don't brown on top, but they are still done.
- Stick one with a fork; if it comes out with only crumbs (and no batter) on it, you're all good.
- Remove muffins from pan and let cool.
- They are delicious hot, but they will stick to the wrappers.
- The choice is yours.
I was disappointed with this recipe. They turned out dry and heavy and lacking in flavor. The only real taste or texture came from the dried fruit I loaded in. I won't use this again. :(
I did not like this recipe. The muffins were too heavy and dry, almost like scones. Other than the quick preparation time and that they did rise nicely, I won't be making these again.
These were great hilarity, i made these with dried cranberries, and added a couple of tiny chocolate chips, the only change I made was I used 1 tsp almond extract instead of vanilla, DH and myself love the taste of almond in muffins, and I did not have any unsalted butter, so I used salted, and used just a pinch less salt.... They baked out so nice and moist, with a wonderful fluffy texture, this is a wonderful muffin recipe, I will be making these again...thanks for posting :-)