![]() Lemon Poppyseed Muffins: 1 tablespoon of lemon juice, 1 zested lemon, 2 tablespoons of poppyseeds.Vanilla Blueberry Muffins: 1 teaspoon of vanilla extract and 1 cup of frozen blueberries tossed in 1 tablespoon of flour.Here are a few ways I have made this plain muffins not so plain: Sweet Muffins Add Ins You may have to experiment to get them just how you like them. The possibilities are endless with this recipe! Just remember to take notes so you can remember for the next time you make them.Īlso keep in mind too many add-ons or certain ingredients may change the texture, bake time, and rise of these muffins. At room temperature they will last up to three days, in the refrigerator up to one week, and in the freezer up to three months. Your muffins should always be stored in an airtight container or resealable bags. Fill the cavities 2/3 of the way full with batter. Fold batter 10 times, add the add-ons, and fold remaining 8 times. If you are adding add-ons, fruit, chocolate chips, bacon, cheese, they will be added here. Pour the wet ingredients into the dry ingredients and fold together with 18 turns of your spatula. Step 3 – Combine the wet and dry ingredients. ![]() If you are adding extracts, vanilla, they will be added here. Whisk together your milk, eggs, and vegetable oil in a large measuring cup. If you are adding other spices, cinnamon or garlic, they will be added here. Whisk together your flour, sugar, baking powder, and salt in a large bowl. The recipe card below will have full details and instructions. Here is a quick overview of how to make these plain muffins whatever you want them to be. A large bowl, whisk, and spatula is all you need to make these muffins with LOVE! Only 6 ingredients, 7 if you want the muffins to have a little sweetness and sugar in them.They are easy to make and done in under 30 minutes.You can make savory muffins or sweet muffins with this recipe.For more nostalgia try this Buttermilk Cornbread recipe by my friend’s grandma. I hope this easy muffin recipe brings as much joy to you as it does to our family. When I close my eyes I can still hear the sliding of the kitchen drawers and the timer going off on the stove. I can vividly remember her green measuring cups and Sunbeam stand mixer. Her recipe was written as a savory muffin and if she was making them sweet she would add a little sugar and rely on additions (berries, chocolate chips, etc.) for more sweetness. The recipe card read “plain muffins” and had the exact number of strokes for mixing these muffins. When I was looking through my grandma’s recipe box and found this.
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