Monday, March 5, 2012
mix-in muffins (or layered)
As my girls and I were reading The Friend magazine yesterday we turned to the kitchen crafts page and liked what we saw so we headed on over to the kitchen. Instead of making "mix-in" muffins we decided to put our goodies in the center of the muffin like a roommate of mine used to do our freshman year of college. She would put blobs of jelly in the center but we chose to put a combination of homemade blueberry jam and 3-4 large, plump blueberries. The outcome was very enjoyable. The muffin was soft and light and not-too-sweet. The inside was sweet and fresh.
mix-in muffins (slightly adapted from The Friend Magazine, March 2012)
1 egg, beaten
1 cup milk
1/4 cup oil
2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon slat
mix0ins of your choice: dried fruit, chopped bananas, chopped apples, chocolate chips, jelly, berries, chopped nuts, jam, butterscotch chips, shredded coconut, etc.
Preheat the oven to 400 degrees. Line a muffin pan with 12 liners or grease and flour the pan.
Mix together the egg, milk and oil in a bowl.
Add the flour, sugar, baking powder and salt. Mix until just combined. Batter will have some lumps.
Place 1-2 teaspoons of a mix-in in the bottom of each muffin cup. Fill each cup half full with batter. Use a toothpick to stir in the mix-in.
Bake for 20 to 25 minutes. Let cool for 10 minutes and then remove the muffins from the pan.
What I have to say- we put 1 tablespoon muffin batter in our muffin liner followed by 1 teaspoon blueberry jam and 4 blueberries then covered it up with more muffin batter.