Make Your Own Fast-Food

 

Tired of high-fat, high-cost fast-food breakfasts? I’ve got a fantastic solution: Quick and easy Designer Muffins.

muffins

With a little improvising, you can make and serve scrumptious muffins in a variety of flavors to make use of (and use up!) ingredients you have on hand. Use this basic muffin recipe to get started then refer to the options that follow.

Orange Muffins

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup buttermilk*
  • 1 egg
  • 1/4 cup honey
  • 2 tablespoons butter
  • 2 tablespoons applesauce
  • 1/2 cup chopped oranges

 

Preheat the oven to 400F. Lightly coat a 12-cup muffin tin with non-stick spray.

In a large bowl, combine the dry ingredients and mix well.

In a medium bowl, combine the buttermilk, egg, honey, butter and applesauce. Mix well. Stir the wet ingredients into the flour mixture, add the oranges and stir to combine. Fill muffin tins 3/4 full.

Bake for 12 to 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Yield: 12 muffins.

Variations:

Instead of all-purpose flour. Use a combination of flours such as whole-wheat flour or cornmeal. You can also substitute up to 1/2 cup cooked rice or bran cereal for an equal amount of flour.

Instead of buttermilk. Use low-fat buttermilk, soy milk, regular or nonfat sour cream, whole or skim milk, regular or nonfat plain yogurt, orange juice or apple juice.

Instead of honey. Use maple syrup, granulated sugar, brown sugar, molasses or frozen apple juice concentrate (may increase up to 1/2 cup if you like a sweeter muffin).

Instead of butter. Use reduced calorie butter, oil or margarine.

Instead of applesauce. Use any pureed fruit or nonfat plain yogurt.

Instead of chopped oranges. Use chopped apples, mashed bananas, dates, drained and chopped canned fruits, blueberries, raspberries, cranberries, raisins, pumpkin puree, mashed cooked sweet potatoes, shredded carrots or zucchini, nuts or shredded cheeses. As long as you stay under 1/2 cup, the wetter ingredients won’t throw off the wet-dry balance of the recipe.

Save yourself time and make double or triple batches of your favorite muffins to freeze and reheat later. Bake and cool the muffins, freeze them on a baking sheet, then quickly transfer them to tightly sealed plastic bags. They’ll keep frozen for up to two months without losing flavor. Thaw muffins in the refrigerator overnight then reheat individually in the microwave on high power for one minute or until steaming hot.

Muffin Mix

Keep a batch of this dry muffin mix in the pantry and you’ll be able to turn out hot, homemade muffins in just 20 minutes flat!

  • 5 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1-1/2 cups sugar
  • 1 cup instant nonfat dry milk powder
  • 1/4 cup baking powder
  • 2 tsp. salt
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ground cloves

 

Mix in large bowl and store in air tight container.

To bake muffins: Place 2 cups mix in a large bowl. Add 2/3 cup water, 1 slightly beaten egg and 1/4 cup oil. With a fork, mix only until dry ingredients are moistened. Fill paper lined muffin cups 1/2 full. Bake at 400F. for 10-15 minutes until muffins are puffed and pass the toothpick test.

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  • Judy Glass

    I love muffins!

  • Jeanne

    Mary, we have two people in my family needing gluten-free diets. Can you advise on the ratio or best flours to use to adapt these for that purpose?

  • Danielle

    Thanks for offering so many variations for this recipe, Mary!

    Jeanne, for muffins, a gluten-free all-purpose flour can probably be substituted cup-for-cup for the white flour. Muffins don’t generally require added xantham gum like some g.f. baked goods do (recipes where you don’t “develop” the gluten with stirring or kneading can generally do without xantham gum). You can buy a mix (I do NOT recommend Bob’s Red Mill, though – weird flavors), or make your own, like this one: http://glutenfreegirl.com/2012/07/how-to-make-a-gluten-free-all-purpose-flour-mix/

    Of course, if you’re having to use gluten-free flours, it would probably be cheaper to just have eggs and a sweet potato for breakfast. 🙂

  • Valerie

    In the dry muffin mix what would be a suitable substitute for the dry milk powder? I’m vegan, but also those who are lactose intolerant would require a substitute.