Big Batch Muffins Food

MASTER BAKERY STYLE MUFFIN RECIPE

Steps:

• Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
• Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
• Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the add-in(s).
• Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
• Allow to cool for 10 minutes in pan before serving.
• Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

BIG BATCH MUFFINS

Steps:

• Mix oil, sugar, eggs and cereal. In a separate bowl, mix the flour, salt and baking soda. Alternate adding these to the cereal mixture with the buttermilk. Mix to incorporate well.
• Pour batter into greased muffin tins (or line with cupcake papers) until about 2/3 full. If batter seems too thin, let it rest for a few minutes and it will thicken.
• Bake at 400°F for 20 to 25 minutes.

BIG BATCH BRAN MUFFINS

Steps:

• Preheat oven to 400, prep a muffin tin.
• Reserve 1/2 cup of skim milk and 1/2 cup buttermilk.
• Mix remaining buttermilk and skim milk with cereal. Allow to sit through following steps.
• Sift together sugar, brown sugar, flours, baking soda, baking powder, spices. Make sure everything is evenly mixed and distributed.
• Beat together eggs, molasses, vanilla, oil, and the reserved milk from step one. Change the amount of oil as desired - these work well as both lowfat muffins and as high-rising, moist, munchy indulgent muffins with the full amount. 2/3 cup is a good compromise.
• Add the flour-sugar dry mixture to the soaked bran flakes. Stir.
• Add the oil-egg-milk wet mixture to the batter. Stir.
• Add more raisins to taste, more whole wheat flour or milk to adjust consistency of batter.
• Bake for 16-20 minutes per batch in the 400 degree oven.

BIG BATCH BRAN MUFFINS

Steps:

• In a bowl, combine the bran, cereal, boiling water and let sit for 30 minutes.
• Combine the sugar, buttermilk vegetable oil, molasses, eggs in another bowl.
• In another bowl, combine the flour, baking soda, salt and the raisins. Add the bran and cereal; stirring well to combine.
• Add the dry ingredients to the flour mixture.
• Bake in a 375°F oven for 25 minutes or until cooked.

BIG BATCH BANANA MUFFINS

Steps:

• Mash bananas, stir in baking soda & vanilla.
• Mix melted butter, oil & sugar together.
• Add eggs & mix well.
• Stir in bananas.
• Add flour & baking powder.
• Mix till combined.
• Scoop into lined muffin pans.
• Bake at 350° for 20 minutes.

ZUCCHINI MUFFINS (LARGE BATCH)

Steps:

• Cream eggs, sugar and oil. Add zucchini, pineapple, and nuts then mix.
• In a separate bowl combine flour, baking soda, baking powder, nutmeg, cinnamon and salt. Mix well.
• Pour liquid mixture over dry ingredients and mix just until ingredients are combined.
• Bake at 350 degrees for approximately 25 minutes.

BIG BATCH BRAN MUFFINS

Steps:

• In a large bowl, combine bran, flaxseed, buttermilk, sour cream, oil, syrup, extracts and spices. Cover and let sit overnight in the fridge.
• Stir in the sugars and salt until well blended.
• Gently mix in the flours and baking soda, then fold in the dried fruit and granola (if using).
• Use immediately or portion into lined muffin cups (fill ¾ of the way full), top as desired and freeze up to 6 months. (You can also store the batter, covered, in the fridge up to 1 month).
• Heat oven to 375°F.
• Bake for 30 minutes (fresh) or 35-40 minutes (frozen).

LARGE BATCH CARROT PINEAPPLE MUFFINS

Steps:

• Combine the carrots, pineapple oil, eggs and sugar in a large bowl. Mix well.
• In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, salt and rasins. Mix well then add to the wet ingredients. This batter can stay in the fridge for up to 4 weeks.
• To bake: Pre-heat oven to 350. Place the mixture into muffin tins. Cook for 25 minutes.