Muffins were definetely a staple item in our house growing up. Every year we would go blueberry picking and stock the freezer. So blueberry muffins made a very regular appearance on our dinner table. I love this recipe of my mom’s. It’s probably from an old betty crocker cookbook or something. And it’s withheld the teste of time and many recipes. It’s quick, easy, always turns out great, and is so easy to adjust. I love to use whatever berries or add-ins we have on hand and I’ve never had a bad batch. So get your kids in the kitchen, this is one of those things they can be helping with and a great chance to teach and enjoy each other’s company in the kitchen. So have your own MUFFIN THROWDOWN! Make a plain batter, and let everyone make their own variation and see who’s comes out the best! I don’t care if it’s with your loved one, your kids, friends, whoever. Have some fun in the kitchen and break in that apron! : )
And thank you Mom, for getting a warm meal on the table every night of the week, even when you had a full-time job, 5 teenagers (and all their friends), all of our pets, and a million other things. What a great example. If my mom could do it with all the things on her plate, I know we can all find a way to put dinner on the table and eat together AT A TABLE every night. Yes, every night. There you go, 2 challenges. Who’s taking? : )
RASPBERRY MUFFINS
1 egg
3/4 c milk
1/2 c oil
2 c flour (white or whole wheat)
1/3 c sugar
1 T baking powder
1 t salt
1 c frozen raspberries (or fresh)
Beat egg; stir in milk and oil.
Stir in flour, sugar, baking powder, and salt all at once, stirring just until flour is moistened. (batter will be slightly lumpy).
Fold in raspberries.
Grease bottoms of a standard 12 cup muffin tin.
Fill cups about 3/4 full. Bake at 400 degrees, for about 20 minutes. Immediately remove from pan.
Yield: 1 dozen standard muffins.
VARIATIONS:
Blueberry Muffins: Substitute fresh or frozen blueberries for raspberries.
Surprise Muffins: Omit berries, fill cups half full, spoon 1 tsp strawberry jam onto each cup, top with more batter.
Cranberry Orange Muffins: Omit berries, stir in 1 c cranberry halves and 1 T grated orange peel with the milk. Sprinkle tops with sugar before baking.
Raspberry Muffins
Ingredients
- 1 egg
- 3/4 c milk
- 1/2 c oil
- 2 c flour (white or whole wheat)
- 1/3 c sugar
- 1 T baking powder
- 1 t salt
- 1 c frozen raspberries (or fresh)
Instructions
- Beat egg; stir in milk and oil.
- Stir in flour, sugar, baking powder, and salt all at once, stirring just until flour is moistened. (batter will be slightly lumpy).
- Fold in raspberries.
- Grease bottoms of a standard 12 cup muffin tin.
- Fill cups about 3/4 full. Bake at 400 degrees, for about 20 minutes. Immediately remove from pan.
VARIATIONS:
Blueberry Muffins: Substitute fresh or frozen blueberries for raspberries.
Surprise Muffins: Omit berries, fill cups half full, spoon 1 tsp strawberry jam onto each cup, top with more batter.
Cranberry Orange Muffins: Omit berries, stir in 1 c cranberry halves and 1 T grated orange peel with the milk. Sprinkle tops with sugar before baking.
