Make It Mine Muffins

  The New Better Homes and Gardens Red Plaid cookbook has several recipes that are recipes and methods as well. This recipe for muffins has the basic recipe and then a list of add-ins that will change it from a sweet muffin to a savory muffin with the additions of your choice. The additions get lengthy so I am just going to mention some of them and then what I used. 

  Make It Mine Muffins

 Flour (pick one)

2 cups all purpose

1 ½ cups all-purpose flour and ¾ cups quick cooking oats

Liquid (pick one)

Savory Options

¾ cup ricotta cheese 
¾ cup dairy sour cream

¾ cup finely shredded unpeeled zucchini

Sweet Options

¾ cup canned pumpkin

¾ cup applesauce

¾ cup lemon curd

Stir-In (pick one)

Savory Options

2 to 4 tablespoons sliced green onions

2 to 4 tablespoons crisp cooked bacon

2 tablespoons grated Parmesan cheese

Sweet options

¾ cup fresh or frozen blueberries

⅓ cup dried fruit (raisins; cranberries; dates, apricots or figs)

BASIC INGREDIENTS

Bake: 15 minutes   Cool: 5 minutes   Oven: 400°   Makes: 12 muffins

Choice of flour (I used all-purpose flour)

¼ cup granulated sugar 

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 eggs lightly beaten

Choice of liquid (I used sour cream)

¾ cup buttermilk, sour cream or milk (this is in addition to liquid listed above)

2 tablespoons melted butter or vegetable oil

Choice of Stir-ins (I used Parmesan cheese

Basic Instructions

Preheat oven to 400°. Grease twelve muffins cups, set aside. Stir together flour, sugar, baking soda, baking powder, and salt. Make a well in flour. In another bowl, combine eggs, eggs, liquid, buttermilk and butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in whatever you are using for stir in. Spoon batter into greased muffins cups, filling each half to two thirds full.

  Bake for 15 to 18 minutes or until golden. Cool in pan for five minutes Serve warm.