1 2 3 Muffins Food

THREE INGREDIENT MUFFINS

Steps:

• Preheat your oven to 350° F. Spray a 6-count muffin tin with nonstick spray; set aside.
• Using a food processor, blend your oats, peeled bananas, and milk. You will want the oats to be ground up, but not like dust- leave some texture.
• Bake for 15-16 minutes, and allow these babies to cool. They will look a little rough, and they do not rise!
• Eat warm, or freeze. These taste the best when consumed the same day.

OLD FASHIONED MUFFINS

Steps:

• Preheat oven to 400 degrees.
• In medium bowl, combine dry ingredients and mix well.
• Cut in butter and shortening until mixture resembles fine crumbs.
• Combine milk, vanilla and eggs and blueberries.
• Add to dry mix until just moistened.
• Spoon into prepared pan filling each cup 3/4 full.
• Bake 30-35 minutes.
• Cool five minutes before serving.
• *Variation: leave out the blueberries and reduce cooking time to 20-25 minutes.

BEST EVER MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
• Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
• Bake for 25 minutes, or until golden.

ANY MUFFINS RECIPE

Steps:

• Heat oven to 400.
• Grease 12 muffin cups, or 24 mini muffin cups.
• Combine dry ingredients, including dry additions (like nuts, chocolate chips, etc -- ) and spices.
• Combine wet ingredients, including wet additions (like banana, berries, pineapple, etc -- ).
• Spoon batter into muffin cups, filling about 2/3 full (perfectly ok if you have leftover batter to fill cups to top.).
• Bake for 18-20 minutes.
• NOTES:.
• To make non-sweet muffins, such as bacon and cheddar, just cut back on the sugar to 1 tablespoon. You can make your own "jiffy" corn muffins by substituting 1/2 cup corn meal for 1/2 cup of the flour, and using 2 tablespoons of sugar. Substitute peanut butter for the oil to give your muffins a peanutty taste (I make Elvis Muffins by using 2 mashed bananas, 1/2 cup chopped peanuts and then peanut butter for the oil.).
• If your additions are very wet (such as crushed pineapple) then use up to 1/2 cup more flour, to equal up to 2 cups total flour.
• Play around with this! It's easy and quick!

TWIN MOUNTAIN MUFFINS

Steps:

• Preheat oven to 400* F. Grease a 12-cup muffin tin, or line with paper liners.
• Sift together flour, baking powder, salt, and sugar.
• In a second bowl, mix together egg(s), milk, and melted butter.
• Pour egg mixture over dry ingredients and stir just enough to dampen flour (should be lumpy, not smooth).
• Spoon into muffin cups, filling each about 2/3 full.
• Bake at 400* F for 15 minutes or until golden (adding fruit may increase time).
• Serve warm.

ENGLISH MUFFINS

Steps:

• Sift the flour and salt into a bowl and leave in a warm place.
• Dissolve the yeast and sugar in warm milk.
• Let froth, then mix in the butter.
• Stir all the liquid into the warm flour and beat well until smooth and elastic.
• Cover and proof in a warm place for 50 minutes or until doubled in bulk.
• Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.
• Round up the dough, roll into a thick sausage shape and slice into 8 to 10 portions, each about 1 1/2 to 1 3/4 inch thick.
• Shape each one into a round with straight sides.
• Put onto a greased baking sheet.
• Cover (use greased plastic wrap) and put in a warm place to proof for 30-40 minutes or until springy to the touch.
• Leave room for expansion and be careful not to over-proof, as the muffins will get flabby and lose their shape.
• Warm and grease the bakestone lightly.
• Lift the muffins carefully onto the bakestone and cook over very moderate heat (about 350-degrees) for 8-10 minutes until pale gold underneath.
• Turn and cook the other side.
• Wrap in a cloth and keep warm if cooking in batches.
• To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
• Apple butter ain't bad either.
• Enjoy.

EASY AS 1-2-3 MUFFINS MIX

Steps:

• For Dry muffin Mix: In a large bowl, combine dry ingredients and mix well.
• Cut in shortening until evenly distributed.
• Store in a large airtight container in a cool, dry place.
• Use within 12 weeks as this contains no preservatives.
• Makes 10 cups muffin mix.
• For Baking muffins: Preheat oven to 400°F.
• Grease muffin tins.
• Put 2 1/3 cups muffin mix into a medium bowl.
• Stir in blueberries or whatever fruit, nut etc.
• you decided on and stir to coat.
• Combine egg and milk in a small bowl.
• Add all at once to muffin mix.
• Stir just until moistened; batter should be lumpy.
• Fill prepared muffin cups 2/3 full.
• Bake 15-20 minutes or until golden brown.
• Makes 12 large muffins.