Friday’s Yummy: Muffins or Breakfast Bread

IMG_0258Time and again I’m asked to make something like this as a breakfast bread or muffins. I can’t tell you just how I make it, but I can give you the start and you can go from there.

(I can’t tell you just how because that’s a secret and I’m a firm believer that if you’re going to make something with love, you should make it yours and with love.)

Here is the basic recipe that I use which makes about 48 mini muffins, 12 regular muffins or 2 loaf pans:

  • 1 ¾ cups flour
  • ¾ cup granulated sugar
  • ½ cup light brown sugar
  • 2 teaspoons baking powder
  • 2/3 cup sour cream (or fat free yogurt)
  • ½ cup vegetable oil (or no sugar added applesauce)
  • 1 tablespoon honey
  • 2 eggs (or equivalent fat free egg substitute)
  • 6-8 tablespoons raw sugar (optional; for crunchy topping)

While you could most likely eat the plain muffins and enjoy them, I recommend adding a little something to the batter. I have added apples and cinnamon chips, diced pears and fresh ginger, crasins and clementine zest and frozen cherry and chocolate chips.  Keep in mind that wetter fruits (strawberries, raspberries, frozen cherries) may change your baking time or end result. I’ve found that by using some of it pureed in place of the oil or apple sauce helps this a little

Here’s how you do it:

Preheat oven to 400*F and line muffin tins with paper muffin cups. If you’re using mini-muffin pans, you can lightly spray with non-stick cook spray instead of using paper cups.

Measure flour, granulated sugar, light brown sugar, baking powder and spice of your choice into mixing bowl. Stir and break up any chunks of the light brown sugar.

Measure sour cream (or yogurt), oil (or applesauce), honey, and eggs (or egg substitute) into a large measuring cup. Wisk together well and then gently fold into the dry ingredients.

Mix your other added goodies into the batter and spoon into your muffin cups. (I like to use my mini ice cream scoop cookie dropper for the mini muffins. It’s just the right amount!)

If you’d like a little crunch, just before putting in the oven to bake, sprinkle raw sugar over each muffin. It’s about half a teaspoon for each one. This is optional, but it gives a nice crust finish for a little added crunch.

Bake for about 20 minutes for regular sized muffins, or about 18 minutes for mini muffins or about 40 minutes for loaf pans. I start peeking at about 10 minutes just to check on them (look in at about 20 minutes for the loaf pans).

A toothpick into the center should come out clean when they are done.

Cool on wire rack.

Some people say that they are better enjoyed warm, I say enjoy them whenever you want.

#fridaysyummy

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About Court

I spend a lot of time on the pool deck and making treats in my kitchen amongst other things.
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5 Responses to Friday’s Yummy: Muffins or Breakfast Bread

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