The Recipe For: Muffins Of Any Kind! - With a Dab of... Blog at - 273627

With a Dab of...

The Recipe for: Muffins of Any Kind! 
Apr. 23, 2012 9:52 pm 
Updated: Apr. 29, 2012 3:20 pm
Okay, this is a recipe-that-isn't-a-recipe, in the sense of being more of a guideline than an actual step-by-step instructions. This recipe is a template to making any type of muffin you can dream of! I found it in a book called the Tightwad Gazette II by Amy Dacyczyn, which is actually a collection of newsletters she had published. Her book series, Tightwad Gazette, has many great things in it to look at, so I'd suggest borrowing it from your library or buying them!

Onto the recipe! I'm going to organize it like the book shows, to make it much easier:

Grain: 2 to 2 1/2 cups of white flour. You can substitute oatmeal, cornmeal, whole wheat, rye, or flake cereal for 1 cup white flour. Or use instead 1 cup leftover cooked oatmeal, cornmeal, or rice for 1/2 cup of white flour and decrease liquids to 1/2 cup.

Milk: Use 1 cup. Or substitute buttermilk or sour milk (add a Tbsp of vinegar to 1 cup of milk to sour it). You can also use fruit juice for some or all of the milk instead.

Fats: 1/4 cup vegetable oil or 4 Tbsp melted butter or margarine. You can substitute crunchy or creamy peanut butter for part or all of the fat. The fat can be reduced or omitted with fair results of using a "wet" addition.

Egg: Use 1 egg. You could use instead 1 Tbsp of soy flour and 1 Tbsp water. If using a cooked grain, separate the egg, add the yolk to the batter, beat the white until stiff, and fold into the batter.

Sweetener: Between 2 Tbsp and 1/2 cup sugar. You can also use up to 3/4 cup brown sugar. Other choices are using up to 1/2 cup honey or molasses, but make sure to decrease the milk to 3/4 cup.

Baking Powder: Use 2 tsp. If using whole or cooked grains or more than 1 cup of additions, increase to 3 tsp. If using buttermilk or soured milk, decrease to 1 tsp and add 1/2 tsp baking soda.

Salt: 1/2 tsp, or omit if you have a salt-restriction.

Optional Ingredients:

Dry additions: Nuts, sunflower seeds, raisins, coconut, etc.
Moist additions: blueberries, chopped apples, freshly shredded zucchini, shredded carrot, etc.
Wet additions: pumpkin puree, applesauce, mashed and cooked sweet potato, mashed banana, mashed cooked carrot, etc. If using 1/2 cup drained, canned fruit or thawed shredded zucchini, substitute the syrup or zucchini liquid for all or part of the milk.

Spices: Use spices that compliment the additions. Things like 1 tsp cinnamon with 1/4 tsp nutmeg or cloves. Try 2 tsp grated orange or lemon zest.

Jellies and Jams: Fill cups half full with a plain batter. Add 1 tsp jam or jelly and top with 2 more Tbsp batter.

Topping: Sprinkle cinnamon sugar or a crumble on the batter in the tins.

Non-sweet combinations: Use only 2 Tbsp sugar and no fruit. Add combinations like the following: 1/2 cup shredded cheese, 3 strips fried-and-crumbled bacon, 2 Tbsp grated onion, 1/2 cup shredded zucchini, 1 Tbsp Parmesan cheese. Spices could be things like 1 tsp of parsley and a pinch of marjoram.

Using these suggestions, the basic recipe would look something along the lines of this:
  • 2 to 2 1/2 cup Grains
  • 1 cup Milk
  • Up to 1/4 cup Fats
  • 1 Egg
  • Up to 1/2 cup Sweetener
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • Up to 1/4 cup Additions

  1. Combine dry ingredients.
  2. Mix wet ingredients in until just combined; batter should be lumpy.
  3. Grease muffin tins and fill cups 2/3 full.
  4. Bake in preheated oven set at 400 degrees Fahrenheit for 15-25 minutes.

So experiment! It's literally up to you to decide what kind of muffins to make!

Apr. 24, 2012 5:02 am
Great way to break it down, Mhend! I'll put that in my recipe box as "Information." BTW, I'm a Logan native---USU grad. Take care of my hometown. Thanks for the blog!
Apr. 24, 2012 7:28 pm
I'm glad it can be of use! I broke it down in pretty much the same way the person who developed the original recipe did, since they did it rather well themselves.
Apr. 25, 2012 4:08 pm
I was making muffins every weekend and got bored. This should provide the opportunity to be creative and use up some stuff in the kitchen. Thanks
Apr. 29, 2012 3:20 pm
@BB - Yeah, I know that feeling. I love this recipe because I can literally use whatever I have on hand. Even leftover rice from the night before! As long as the basic kitchen essentials are in my cupboard, I have everything I need to experiment.
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About Me
I'm a full time university student who loves the simple things in life. Good food, good company, and good entertainment. I'm easy to please, and easily entertained as well!
My favorite things to cook
My favourite things to cook are Asian dishes. I also like making my own pasta sauces, and even made a tomato-based sauce that was sweet. I just like experimenting in general!
My favorite family cooking traditions
My family cooks, and cooks, and cooks. I grew up learning that food is company's best friend, and so food was always available to offer to guests. For birthdays we make a Chocolate cake that has a secret ingredient that is always a hit. Kielbasa is also a staple 'comfort' food, always served with vinegar.
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When my older brother developed an allergy to soy products, I helped adapt many recipes to become soy-free so he could eat them. It was a lot harder than I first thought it would be - especially the more I discovered how many products have some type of soy in them!
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My most memorable cooking experience has to be the first time I made apple pie. The instructor said to add 'as much brown sugar as you want.' I took that a bit too literally (horrid sweet tooth, I admit!) and ended up making what is now called "Apple Soup in a Pie Crust."
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