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My Mom's Wonderful Muffins

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by BettyR, Aug 20, 2010.

  1. BettyR

    BettyR Songster 10 Years

    Mar 1, 2008
    Texas Gulf Coast
    I made some of the blueberry ones this morning and just thought I'd share. These are such good muffins and the almonds give them a lot of good nutrition.

    My Mom's Wonderful Muffins

    2-1/2 cups all-purpose flour
    1 cup granulated sugar
    1 cup sliced almonds
    1-tablespoon baking powder
    1/4-teaspoon salt
    2 large eggs
    1/2-cup vegetable oil
    1-tablespoon vanilla
    1-cup milk

    Preheat oven to 400°
    Combine dry ingredients in the bowl of your food processor and process until the almonds are ground into a very fine meal. Add the wet ingredients and process for 20 seconds.
    Spoon batter into paper lined muffin cups, filling 2/3 of the cup with batter. Drop several blueberries on top of each muffin and poke the berries down into the batter with your finger.
    Bake 15 to 17 minutes or until toothpick comes out clean.
    Makes 1-1/2 dozen muffins
    1/3-cup brown sugar
    1/3-cup flour
    1-teaspoon cinnamon
    4 tablespoons butter
    Before you make the muffins put this mixture in the food processor and pulse until the consistency of cracker crumbs. Pour into a separate bowl and set aside. Make the muffins and sprinkle mixture over muffins and bake as above.
    Replace 1/2 the white sugar with brown sugar and top with chocolate chips and bake as above.
    Replace 1/2 the vanilla with strawberry extract and top with sliced strawberries, poke berries into batter with your finger and bake as above.
    Increase sugar to 1-1/2 cups and add 3 ounces of melted baking chocolate; top with white chocolate chips and chopped pecans and bake as above.
    In a saucepan over low heat melt 20 caramels with 3 tablespoons of milk, stir until smooth. Spoon sauce over the top muffins then top with chocolate chips and chopped pecans then bake as above.

  2. 2DogsFarm

    2DogsFarm Songster

    Apr 10, 2009
    NW Indiana
    Oooh! Those look so GOOD!

    America's Test Kitchen recipe makes a "jam" by boiling some of the blueberries with sugar just until they break down.
    Then add the jam to the batter after it's been poured into the pan - about a teaspoonful per muffin - stir into the batter with a skewer. Whole berries are folded into the batter very gently just before pouring.
    Makes a very blueberryful muffin with no purple muffin batter.

    Your last variation with the caramel sauce & chocolate chips made me drool a little...okay: a lot [​IMG]
  3. BettyR

    BettyR Songster 10 Years

    Mar 1, 2008
    Texas Gulf Coast
    I always like the purple blobs where the blueberries are, lets you know where to bite first. I had no idea anyone would ever want to go to that much trouble to do away with the best part of the muffin. [​IMG]

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