Preheat oven to 400. Coat a 12 cup muffin pan
with cooking spray or use paper liners. Combine
flour, baking powder, sugar and salt in bowl. In
a large bowl, beat eggs, milk, oil and vanilla for
1 minute on medium. Add flour mixture. Beat just
until no streaks of flour remain - do not overmix.
Spoon batter into muffin cups. Bake for 18-20
minutes or until tops of muffins spring back when
pressed lightly. Transfer to rack to cool
slightly.
Options-
1. Cinnamon Sugar- Sprinkle muffin tops with a
mixture of 3 TB sugar and 1 tsp cinnamon before
baking.
2. Blueberry Streusel- Stir 1 cup blueberries
into batter. Before baking, top muffins with
streusel- combine 1/4 cup flour, 1/4 cup brown
sugar, 1/2 tsp cinnamon, and 2 TB cold cubed
butter.
3. Raspberry Almond- Fill muffin cups a third of
the way with batter and spoon 1 tsp seedless
raspberry jam into each, making sure not to touch
edges of pan. Top with more batter. Sprinkle
with slivered almonds before baking.
4. Banana Chocolate Chip- Stir 1 mashed banana and
1/2 cup chocolate chips into batter.
5. Lemon Poppy Seed- substitute 1 tsp lemon
extract for vanilla and add 2 TB poppy seeds to
batter.
6. Apple Pie- mix in 1 tsp cinnamon, 1/2 tsp
nutmeg, and 1/2 to 1 cup chopped apple.
7. Pineapple Coconut- stir 1/2 cup shredded
sweetened coconut and 1/4 cup drained, chopped
pineapple into batter. Sprinkle each muffin with
1 tsp coconut before baking.
Originally Submitted
2/19/2014
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