Overnight Muffins With Variations Food

BUTTERMILK MUFFINS WITH VARIATIONS

Steps:

• Preheat oven to 400*F.
• Prepare muffin cups by spraying with non cooking spray or lining with paper muffin cup liners.
• Mix together all streusel ingredients with a fork to make a crumbly mixture.
• Set aside.
• For the batter, whisk together the oil, brown sugar, zest and egg.
• Stir in the buttermilk and vanilla.
• Stir together 2 1/2 cups flour, salt, baking powder, soda and cinnamon in a bowl.
• Add to the wet ingredients and blend.
• Fold in your desired fruit.
• The use of frozen fruit may help firm up the batter.If the batter seems too loose, add 1/4 cup more flour to make the batter stiffer.
• Fill the muffin cups to the top.
• Sprinkle streusel topping over each muffin evenly.
• Bake for 15 minutes, lower the oven temperature to 350*F and bake for another 12 to 15 minutes or until the muffins spring back when pressed lightly.
• Let cool in pan for 5 minutes before unmolding onto wire racks.
• NOTE: Fruit variations: Here is a list of what you can use in this recipe: Rhubarb, fresh or frozen, diced, Cranberries, frozen, coarsely chopped, Blueberries, frozen or semifrozen, Apples, diced, peeled or not, Bananas, chopped (add a pinch nutmeg), Frozen raspberries, Frozen strawberries, chopped, dried sour cherries, cranberries or raisins, plumped and patted dry, Strawberry and Rhubarb combination, Apple and cranberry combination, Rhubarb and apple combination.

BASIC MUFFINS (WITH VARIATION OPTIONS)

Steps:

• Preheat oven to 400°F Mix milk and egg together well. Mix dry ingredients and cut in butter. Add to milk/egg mixture. Add sugar. Stir until just moistened. Fill greased or paper lined muffin pans 2/3 full.
• Bake for 20 minutes, or until golden brown. Makes 10 muffins.
• You may change the basic muffins by adding one (only one) of the variations to the dry ingredients before adding other basic ingredients. Follow rest of the baking instructions as stated above.
• 1/2 cup chopped walnuts, 1/2 cup raisins, 1/2 cup peeled and cored grated apples, 1 cup blueberries (rinsed well and patted dry, if they are canned or frozen), 1 tbs. grated orange OR lemon peel.

MUFFINS BASIC AND VARIATIONS

Steps:

• Grease 12 2 1/2-inch muffin cups.
• Heat oven to 400 degrees F.
• Sift Flour, baking powder, sugar and salt into a medium-sized bowl.
• Stir to mix well.
• In a small bowl, beat egg with a fork.
• Add milk and oil.
• Add all at once to dry ingredients.
• Stir mixture only until dry ingredients are moistened.
• Batter will be lumpy.
• Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full.
• Bake 15 to 20 minutes, or until golden brown.
• Remove from pan and serve hot with butter, jam or marmalade.
• VARIATIONS:
• GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid.
• BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk.
• Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour.
• Add 1 cup mashed, peeled banana with the egg, milk and oil.
• BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid.
• ORANGE MUFFINS: Cut 2 peeled navel oranges into sections.
• When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar.
• CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter.
• Serve hot with scrambled eggs and bacon for a special breakfast.
• SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter.
• Drop 1/2 t of your favorite jelly in center of batter.
• Add batter to fill cup 2/3rds full.
• Kids just love these as you will.
• COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing.
• For a snack have coconut muffins, butter and milk.
• CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner.
• Great with a steak and salad.

OVERNIGHT OATMEAL MUFFINS

Steps:

• Combine oats and buttermilk in a medium bowl, cover and refrigerate overnight.
• Preheat oven to 350 degrees.
• Lightly spoon flour into dry measuring cups, level with a knife. Place buttermilk mixture, flour and next 6 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries.
• Spoon ¼ cup batter into each of 24 muffin cups coated with cooking spray.
• Bake at 350 degrees for 15 minutes or until muffins spring back when touched lightly in center.
• Remove muffins from pans immediately; place on a wire rack.

BASIC MUFFINS WITH VARIATIONS

Steps:

• Beat egg; add milk, oil and vanilla.
• Stir in dry ingredients.
• Spoon into muffin pan.
• Bake at 375* for 25 minutes.
• Variations: After mixing add the Variation ingredients.
• Mix and match to get your favorite!

SLIGHTLY SWEET MUFFINS ( WITH VARIATIONS)

Steps:

• Combine first 4 ingredients in a large bowl; make a well in the center of mixture. Combine egg, milk, and oil; add liquid mixture into dry mixture, stirring just until moistened. Spoon into greased muffin pans, filling 2/3 full. bake at 400F for 20 to 25 minutes. Remove muffins from pan immediately.
• Variations:.
• Apple Muffins: Stir in 3/4 cup peeled, chopped apple, 1/4 tesp. cinnamon and 1/4 teaspoon nutmeg.
• Blueberry Muffins: Fold 3/4 cup fresh blueberries ( or 1/2 cup canned, drained blueberries).
• Cranberry Muffins: Fold 3/4 cup fresh cranberries.
• Date-Nut Muffins: Fold 1/2 cup chopped dates and 1/2 cup chopped pecans.
• Jam Muffins: Fill muffin pans one third full, top with 1/2 teaspoon jam or preserves, and spoon remaining batter on top.
• Oat Muffins: Reduce flour by 1/2 cup and stir 1/2 cup quick cooking oats.
• Pecan Muffins: Stir 1/2 cup chopped pecans into ingredients.

OVERNIGHT MUFFINS WITH VARIATIONS

Steps:

• In large bowl, combine flour, brown sugar, sugar, baking powder, baking soda and salt; blend well.
• Add buttermilk, oil vanilla and eggs; stir just until dry ingredients are moistened.
• Batter can be baked immediately or stored in a tightly covered container in refrigerator for up to 5 days.
• When ready to bake, heat oven to 375°F Grease bottoms only of desired number of muffin cups or line with paper baking cups.
• Stir batter, fill greased muffin cups 2/3 full.
• Bake at 375F for 20-25 min or until toothpick inserted in center comes out clean.
• Immediately remove from pan. Serve warm.
• Variations: Sub 1T lemon extract for vanilla and add 2T poppy seeds. Coconut oil can be used with excellent results. Can sub soured RAW milk (NOT putrid pasteurized milk) for buttermilk. If you live on a farm, you'll understand what I'm saying.