Basic Muffin Mix - With Options

 

Basic Muffin Mix - With Options

 

Blueberry Lemon Muffins.

Ingredients

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup milk
• ½ cup unsalted cooled melted butter
• 2 large eggs
• Top with 2 tablespoons sugar, optional

Instructions

1. Preheat the oven to 350°F. Line a muffin pan with paper liners.
2. In a small bowl, whisk the flour, sugar, baking powder, and salt together.
3. In a medium bowl, whisk the milk, butter, and eggs together until well combined.
4. Add the flour mixture and stir until combined. Do not overmix.
5. Fill the muffin cups 3/4 full and sprinkle the tops with coarse sugar if desired.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. 
7. Cool completely before storing. 

• Blueberry Muffins – Add 1 teaspoon vanilla extract. Stir in ¾ cup to 1 cup of fresh blueberries or 1 cup frozen thawed and well drained. For Lemon Blueberry muffins omit 1/4 C milk and add 1/4 C lemon juice.
• Cranberry Orange Muffins – Replace ¼ cup of the milk with orange juice. Stir in 1 tablespoon of orange zest. And fold in ¾ cup to 1 cup of fresh or 3/4 cup dried cranberries.
• Apple Cinnamon Muffins – Use brown sugar instead of white sugar. Add 1 teaspoon of ground cinnamon. Fold in ¾ cup to 1 cup of diced apples. Reconstituted dried apples can be used. Follow directions on package to reconstitute dried apples. 
• Lemon Poppy Seed Muffins – Replace ¼ cup of the milk with fresh lemon juice. Stir in the zest of 1 lemon. And stir in 1 teaspoon of poppy seeds. 
• Chocolate Chip Muffins – Add 1 teaspoon vanilla extract. Stir in ¾ cup to 1 cup semi-sweet chocolate chips. 

Perfect!

Enjoy,

Mrs. Smith