In a past post I gave away all my secrets when I taught you how to make muffins that are so great, your friends will call you a genius. Reader feedback has been off the chart. In fact, that’s exactly what I was thinking about one Saturday morning as I was making muffins for brunch.
I was all ready to fill the muffin cups with batter when I remembered that I’d used every last one of my cupcake paper liners. I was in no mood to go to the store. Muffin batter is not kind to those who do not move it quickly to the oven once the wet ingredients have been stirred in.
I wanted to kick myself because I’d planned to splurge and order very nice Tulip Muffin Cups online, but at the last minute felt myself beginning to choke at the price.
How dumb would that be to spend ten times the cost of the muffin just to bake it in a very cool looking throw away “paper?” Don’t answer. And don’t hate me when I tell you how much I wished that I’d ordered them anyway. Because at that moment I really needed them.
https://www.everydaycheapskate.com/wp-content/uploads/4452_07_10_2012__17_56_06_456.jpeg456456Maryhttps://www.everydaycheapskate.com/wp-content/uploads/EC-Logo-by-Mary-Hunt-Tagline-Trimmed-833x159.pngMary2019-10-16 00:30:462020-04-14 13:55:33How to Make Tulip Muffin Cups
I love to bake, however, baking has not always been fond of me. We’ve had our moments. It wasn’t until I surrendered to the following recipes exactly that our relationship made the turn.
I had to come to the point that I was willing to measure the ingredients, follow directions and believe that little things like “folding in” does not mean “beating it to death,” “one-cup of flour” doesn’t mean, “that looks about right,” and “butter softened,” does not mean “boiling like a witch’s cauldron.”
One day, I was reminded about how far I’ve come as a home baker when one of my staff could be heard throughout the office, “These blueberry muffins are insane!” I just smiled, choosing not to confess to how easy they are to make—cheap too, at about 25 cents each. Compare that to my local Panera Bread drive-thru where Blueberry Muffins are $2.79 each—$33.48 a dozen. That’s what I call insane!
Back to the office muffins. Sure, Max called them blueberry muffins, but I call them Einstein Muffins. delicious That’s because every time I make them, I feel like a genius.
But it didn’t stop blueberry muffins. My confidence building, I added Banana Muffins (below) to the office menu and to rave reviews, I might add!
You’re going to love both blueberry and banana muffins and prepare to feel like a genius, too!
Einstein Blueberry Muffins
I call them Einstein Muffins. That’s because every time I make them, I feel like a genius. You can feel like a genius, too
Preheat oven to 400 F (200 C). Grease 12 muffin cups or line with muffin liners.
To make muffins
In a bowl, combine 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder.
Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Beat slightly with a fork.
Mix this into the flour mixture, stirring until fully incorporated.
Fold in blueberries.
Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
Bake for 20-22 minutes or until done. which means when a toothpick is inserted, it comes out just barely clean. Caution: Err on the side of underbaking for the yummiest, moistest muffins. Yield: 12 muffins
To make crumb topping
Place sugar, flour, butter, and cinnamon in a bowl.
Mix with a fork until crumbly and sprinkle over muffins before baking.
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