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Title: Refrigerator Sweet Muffins Categories: None Yield: 1 Servings 4 1/2 c Flour 1 c Brown sugar 1/2 c Sugar 4 ts Baking powder 1 ts Baking soda 1 ts Salt 2 c Buttermilk 3/4 c Oil 1 1/2 ts Vanilla 3 Eggs This recipe comes from a Pillsbury Breakfasts and Brunches book. I''ve had it quite awhile - I don't know how long since the cover is ripped off. Combine flour, brown sugar, sugar, baking powder, baking soda and salt; blend well. In small bowl, combine buttermilk, oil, vanilla and eggs; mix well. Add liquid to dry ingredients; stir until just moistened. Cover tightly, refrigerate up to 5 days or bake immediately. To bake: heat oven to 375. Choose your variation given below. Greased bottoms of muffin cups or use paper baking cups. In small bowl, place 1 1/3 cups batter. Fold in flavor ingredients. Fill cups 2/3 full. Bake 20-25 minutes. Raisin Spice: Fold in 1/3 cup raisins, 1/2 t. cinnamon, 1/4 t. nutmeg, 1/4 t. allspice and 1/4 t. cloves. Maple Walnut: Fold in 1/3 cup chopped walnuts and 1/2 t. maple extract. Pineapple Coconut: Fold in 1/2 c. drained, crushed pineapple and 1/4 c. coconut. Chocolate Chip: Fold in 1/3 c. miniature chocolate chips. Mixed Fruit: Fold in 1/3 cup chopped mixed dried fruit. Cinnamon Topped. After baking, dip top of muffin in melted butter and then in a mixture fo 2 tablespoons sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg (we like to make raisin spice and then top with this, too) If I make the entire batch the same I triple what the variation calls for. This may not be exactly correct but it works for me. These are very good muffins - made the chocolate chip ones today and the kids that were home today were eating them by the handful. (boys have big hands) Posted to KitMailbox Digest by Roberta Banghart 1997 |