muffins – The Funky Oven

Blueberry cream muffins

These are bakery style muffins. They are lightly sweetened, moist and incredible. I accidently made this recipe and then realized how amazing it was. The batter is thicker than you expect. Do not worry. It cooks perfectly. The blueberries do not sink because of the thickness. This recipe makes about 12-14 muffins.

2 1/4 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup salted butter, melted

1/3 cup vegetable oil

1 cup granulated sugar

2 eggs

1 cup sour cream

2 teaspoons vanilla extract

1 cup frozen or fresh blueberries

Preheat the oven to 350 degrees. Prepare a muffin pan with crisco and flour or line with paper liners.

Mix the butter, vegetable oil, and sour cream. Add in the vanilla and eggs. Add in the sugar. One at a time, stir in the salt, baking soda, baking powder, and finally the flour. Stir just enough to mix but do not over-stir. Lastly, gently mix in the blueberries.

Fill the muffin cups 3/4 full of batter. Bake for 15-20 minutes or until a toothpick inserted into the muffin comes out clean. Remove from the pan as soon as done. Allow to cool on a wire rack. Place in a sealed contained once fully cool. These muffins become more moist after 24 hours.

Chocolate chip muffins

Breakfast, Dessert

I adapted these muffins from a recipe I found on all recipes. I mean… it is pretty perfect. Basically, it is the same as chocolate chip cookies. I added a bit more milk and some baking soda.

My kids now help me which is really awesome.

2 cups flour

1/3 cup brown sugar

1/3 cup white sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup milk plus 2 tablespoons

1/2 cup softened butter

2 eggs

1 teaspooon vanilla

11 ounces mini semi sweet chocolate chips

Cream the butter and sugar. Add eggs, baking powder, baking soda, and salt. Add the vanilla. In the next 3 steps, do no over mix. Stir just to combine. Add the flour. Add the milk. Add the chocolate chips. Preheat the oven to 375 degrees. Prepare muffin tins. Fill 12 wells 2/3 full of batter. Bake for 15-20 minutes or until tooth pick is clean.

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Cream of wheat muffins

Breakfast

Right now my kids only eat powdered sugar doughnuts for breakfast. I am trying all kinds of muffin recipes to hide any vitamins.

1 cup dried cream of wheat cereal

1 cup flour

1 egg – beaten

1 tablespoon baking powder

1 cup milk

1/2 cup sugar

1/2 cup brown sugar

1 teaspoon salt

1/4 cup melted butter or 1 cup applesauce

1 teaspoon vanilla

Preheat oven to 400 degrees. Mix all ingredients. Pour into prepared muffin pan. Bake for 15-18 minutes or until gold brown and centers are firm to the touch. Immediately remove from pan.

I made the batter and then had a “child emergency”. The batter sat in the refridge for at least an hour before I cooked it. I am sure that affected the rising and appearance. I like my little ugly muffins.

Actually, I love these. They taste like sweet cornbread but slightly more coarse in texture. The kids are not sold on them yet. I will have to keep trying…..

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