Saturday, May 28, 2011

Apricot, Cherry, Almond Muffins- Basic "Add in" recipe

This is a great basic recipe for muffins any time... you can make it your own, to match your pantry contents, or whatever flavors you are wanting that day!

One of the things I like best about this recipe is that it makes a decent size batch for a small family... of course, I can eat more muffins than this, but really, I should not!

Makes 12 muffins
1 1/2 cups all-purpose flour (3/4 white flour & 3/4 cup wheat flour works too)
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, melted
1 cup plain yogurt, or sour cream
1 large egg
1 teaspoon vanilla (or other flavor extract, I used almond for this recipe!)

"Add in" items, go ahead and personalize your muffins
1/4 cup chopped apricots
1/4 cup sliced almonds
1/2 cup dried cherries, or Craisins

Preheat oven to 400 degrees.
Line 12 muffin cups with paper liners.
Mix all the dry ingredients. In another small bowl whisk together with sour cream, egg, and vanilla.

Stir butter mixture (and additional ingredients; *see note, below) into flour mixture until just combined. It's a very thick batter!

Divide the batter among muffin cups and bake in middle of oven until golden and a tester comes out clean, about 20 minutes.

Here's some great ideas for YOUR muffins:
  • 1 chopped banana, 1/2 cup chocolate chips
  • 1 cup chopped drained canned pineapple and 1 cup sweetened flaked coconut
  • 1/4 cup orange juice concentrate and 1-2 tablespoon poppy seeds.
  • 3/4 cup macadamia nuts and 3/4 cup white chocolate chips
  • 3/4 cup Heath toffee brittle chips and 3/4 cup chopped walnuts
  • 1/2 cup fresh, or frozen blueberries plus streusel topping.  (Streusel topping is equal parts butter, brown sugar, flour- rubbed together into a crumbly topping and put on top of your muffins!)

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