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Wednesday, October 23, 2013

How To Create A Muffin

Have you ever wanted to invent your own muffin? Have you been putting it off because it sounds like alot of work? Well, it turns out to pretty simple and takes hardly any time at all.

Usually, I like to make Spiced Carrot Muffins in the morning from Natural Winners, but sometimes I don't have any carrots (which is rare...but it happens). And sometimes I don't feel like making something that's already to be done. Because sometimes I gotta be extremely original, and laugh like a maniac because I'm so proud of what I created!

Now, to create a muffin recipe (for twelve muffins) all you have to do is follow the formula:

The Basics


Grain: Use 2 to 2 1/2 cups of white flour, or substitute oatmeal, cornmeal, whole wheat flour rye flour, or flake cereal for 1 cup of the flour.You could also get rid of some leftovers by substituting cooked oatmeal, rice for 1/2 cup of the white flour, and decrease the liquid to 1/2 cup.

Milk: Use 1 cup. Or substitute buttermilk or sourmilk (adding a tablespoon of vineger to the milk and let sit 5 minutes). Or you could use fruit juice (depending on what else your using).

Fat: Use 1/4 cup veggie oil, or 1/2 stick of butter. Or substitute crunchy or regular peanut butter. (you can reduce or omit the fat and still have good results if using a "wet addition").

Egg: Use 1 egg (or egg replacer to equal 1 egg). If you are going to use leftover oatmeal or rice, separate the egg, add the yolk, beat the white until stiff and then fold into the batter.

Sweetener: Usually use between 2 Tbs. and 1/2 cup of sugar. But you can substitute 3/4 cup of brown sugar. Or you could substitute with 1/2 cup of honey or molasses and decrease milk to 3/4 cup.

Baking Powder: Use two teaspoons. If using Butter milk or sour milk decrease the baking powder to 1 teaspoon and add 1/2 teaspoon of baking soda. If using whole or cooked grains increase the baking powder to 3 teaspoons.

Salt: Use 1/2 teaspoon or omit.

Optional additions:

Dry additions: Nut, seeds, dry fruit, raisins coconut, and etc.

Moist Additions: Blueberries, chopped apple, shredded zucchini, shredded carrot and etc.

Wet additions: 1/2 cup of; Pumpkin puree,applesauce, cooked and mashed sweet potato, mashed banana,cooked and mashed carrot, etc.If using canned fruit substitute the syrup for part or all of the milk.

Spices:use spices that complement the additions, such as a teaspoon of cinnamon with 1/4 teaspoon of ground nutmeg or cloves.  You can also add 2 teaspoons of grated lemon or orange peel.

Jellies and Jams: fill cups half full with plain batter, add a teaspoon of jam or jelly, and top with 2 tablespoons more batter.

Toppings: top unbaked muffins with a generous sprinkle of cinnamon sugar.

Non-sweet Combinations: Use only 2 tablespoons of sugar and no fruit. Add combinations of the following: 1/21 cup shredded cheese, 3 strips fried and crumbled bacon, 2 tablespoons grated onion, 1/2 cup shredded zucchini, 2 tablespoons Parmesan cheese. Spices could include a teaspoon of parsley and a pinch of marjoram.

So in short the recipe your using is:


2 to 2 1/2 cups grain
1 cup milk
1/4 cup fat
1 egg
2 Tbs. - 1/2 cup sugar
2 tsp. Bkg. powder
1/2 teaspoon salt

Preheat oven to 400 degrees.

Mix wet and dry ingredients separately, then stir together until just combined. (don't over mix or your muffins will be flat. )

Grease a muffin tin, and fill two thirds of the way full.

 Bake for 20 minutes (give or take 5 minutes)

Enjoy your new creation!!!

Lets chat:

What did you create???

1 comment:

  1. The muffin the second picture looks terribly flat and unhappy. As for inventing recipes, personally, I think the better way to do it is to find a good existing recipe and play with different ways to modify it - try pushing in this direction or that, figure out how much it can take, how far it can bend. And if it isn't perfect, odds are, it'll probably still be tasty.

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