This is a muffin recipe that I used in the bakery all of the time. You can use fresh or frozen fruit, add nuts or leave them out, use the topping or not.... whatever you like! They are super quick to throw together too! Brandy, this one's for you!
2 cups all purpose flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon cinnamon (optional.... depending on which fruit you use)
1/2 teaspoon salt
1 cup buttermilk (or regular milk plus 1 teaspoon vinegar or lemon/lime juice)
1/4 cup vegetable oil
2 eggs
1 cup frozen or fresh fruit/berries
1/2 cup chopped nuts
Topping (optional)
1/3 cup chopped nuts
1/2 cup packed brown sugar
1/3 cup all purpose flour
3 tablespoons melted butter
Pre-heat oven to 350 degrees. Grease 12 medium or 6 large muffin tins or line with paper muffin cups.
If using topping, prepare that first. Combine all topping ingredients and set aside.
In a medium bowl, place flour, sugar baking powder , salt and cinnamon. In a glass 2 cup measuring cup, measure out buttermilk up to the 1 cup mark, add oil (you'll be at 1 1/4 cups). Add eggs to measuring cup and sir to combine. Pour liquid over dry ingredients and stir just until combined. Add fruit and stir just until combined.
Spoon mixture into greased muffin tin (12 medium or 6 large) and sprinkle topping evenly over muffins. Bake at 350 for 20-25 minutes or until toothpick inserted int the center comes out clean.
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