Sometimes, nothing hits the spot better than a good old muffin! Whether you are looking for an on-the-go breakfast or a snack to tide you over between meals, there are different types of muffins to suit all appetites and preferences. This article is going to feature a few of my personal favorites that are both tasty and easy to whip up!
Cranberry Muffins
1 1/2 cups of flour 1/2 cup sugar pinch of salt 1 tbsp baking powder 1 cup cranberries 1/4 cup melted butter 1 cup milk 1 egg
Mix together the flour, sugar, salt, and baking powder in a bowl. In a separate bowl, thoroughly mix together the melted butter, milk, and egg. Add the liquid mixture to the dry and stir until thoroughly combined. Fold in the cranberries, but be careful not to crush them. Fill muffin tins (or paper muffin cups) until about 3/4 full. Bake at 375 degrees F for 20 - 25 minutes.
Banana Muffins
1 1/2 cups all-purpose flour 3/4 cup white sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/3 cup packed brown sugar 3 bananas, mashed 1 egg, lightly beaten 1/3 cup butter, melted 2 tablespoons all-purpose flour 1 tablespoon butter 1/8 teaspoon ground cinnamon
In a large bowl, mix together the flour, baking powder, baking soda, and salt. In a separate bowl, thoroughly mix the bananas, melted butter, sugar, and egg. Combine the two mixtures until moistened, then spoon into greased muffin tins or paper muffin cups. In a small bowl, mix the brown sugar, 2 tablespoons of flour, and cinnamon. Cut in 1 tablespoon of butter and massage with a spoon until the mixtures takes on the texture of a coarse meal. Sprinkle this over the batter of each muffin, then bake at 375 degrees F for about 20 minutes.
Apple and Carrot Muffins
1 1/4 cups all-purpose flour 1 1/4 teaspoons baking soda 3/4 cup sugar 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 3/4 cups raisin bran cereal 1/4 cup canola oil 1 egg 3/4 cup buttermilk 3/4 cup grated carrots 3/4 cup finely chopped peeled tart apple 1/4 cup chopped walnuts
In a large bowl, combine the raisin bran, flour, sugar, baking soda, cinnamon, and salt. In a separate bowl, beat together the buttermilk, oil, and egg until thoroughly mixed. Add the wet mixture to the dry and stir until it begins to moisten. Fold in the carrots, apple, and walnuts, then fill muffin cups or tins about 3/4 full. If using muffin tins, be sure to grease them before pouring in the batter. Bake at 400 degrees F for about 20 minutes. Allow the muffins to cool a few minutes before placing on a wire rack.
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