Mix 3 Tablespoons self-rising flour or any cake mix, 3 Tablespoons water, milk, juice, soft drink, or another liquid you prefer, 2 Tbsp. Splenda, Sugar, or Light Brown Sugar, 1 teaspoon liquid beaten egg, 1 Tbsp. vegetable oil, melted coconut oil, butter, or margarine, 1/4 to 1 teaspoon total spices, 2 Tbsp. cocoa powder, carob powder, chocolate, white chocolate, or other baking chips, 2 Tbsp. diced fruit, berries, or raisins, 2 Tbsp. chopped nuts, and 1/4 to 1 teaspoon extract depending upon its strength. You can customize your mug muffin with whatever ingredients you want to put into it. Put the mixed batter into a large 16 oz. mug that is butter sprayed. Microwave it for 2 minutes on high. Remove. Top with Frosting, Caramel Sauce, canned Whipped Cream, Fudge Sauce, Marshmallow Fluff, Streusel Topping, Maple Sugar Sprinkles, Cinnamon-Sugar, or Powdered Sugar. Makes one serving. Your microwave may take less or more time to cook, depending upon its wattage. Just watch your mug muffin carefully to determine when the top is set and no longer wet in the center, and usually, the muffin's sides begin to pull away from the mug when done.
BASIC MUFFIN BATTER
2 cups flour
1-1/2 teaspoons baking powder
2 eggs, beaten
1 cup buttermilk or milk
1 cup Splenda or sugar
1 stick softened or melted butter
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon any flavoring
1/2 cups any chopped nuts
1/2 cup any chopped fruit
1/2 cup any flavored baking bits or chocolate chips
1 to 2 teaspoons total any spices
Mix dry ingredients and wet ingredients separately in bowls, then combine. Spoon batter into butter sprayed or paper lined muffin tins. Bake at 350 to 400 degrees Farenheit for 20 to 25 minutes. The higher the oven heat, the more you need to watch the muffins so they do NOT burn. You can tell when the muffins are done inside because they will be golden brown and puffed on top.
You do not have to use all the above ingredients, just flour, butter, milk, eggs, sugar, and extract are the basic muffin ingredients. With stronger extracts you should always start with less then add more if needed to suit taste. You can always add more when needed, but if you add too much, it's hard to straighten out a recipe. The baking powder added makes a lighter baked muffin. Salt just makes anything taste better. The buttermilk and baking soda just makes a better tasting muffin. The spices, fruits, chocolate chips, or nuts are all a matter of your tastes and choices just to give you some ideas for recipes. When baking anything chocolate, add some instant coffee granules for better flavor.
(Instant coffee granules also makes homemade chili taste richer.)
You can make a batch of muffins in less than an hour. Serve with milk, coffee, or hot tea.
Also try using muffins torn up in bite-sized pieces in a trifle recipe, using a ready-made vanilla pudding, and a ready-made syrup that would match the flavors, such as strawberry syrup for strawberry muffins, or hazlenut syrup for hazlenut muffins. You could also use chocolate ready-made pudding for the chocolate muffins and chocolate syrup for a chocolate trifle.
Please remember that Bisquick Mix can be nicely used to create muffins and that it already contains all the leavening ingredients and the fat. Use 2 cups Bisquick Mix to 1 cup buttermilk or milk. Add 1/2 cup each whatever fruit, baking chips, or nuts you want to add, and 1 tsp. each extract and spices.
Have fun and always be creative when you are formulating your own wonderful recipes! Who knows? You might come up with an award winning recipe!
BASIC MUG MUFFIN
Mix together 3 Tablespoons self-rising flour, 3 Tablespoons water or milk or juice, or another liquid your prefer, 2 Tbsp. Splenda or Sugar or Light Brown Sugar, 1 teaspoon liquid beaten egg, 1 Tbsp. vegetable oil or melted coconut oil or butter or margarine, 1/2 to 1 teaspoon spices, 2 Tbsp. cocoa powder or chocolate or white chocolate chips, 2 Tbsp. diced fruit, 2 Tbsp. chopped nuts, 1/4 to 1 teaspoon extract. You can customize your mug muffin with whatever ingredients you want to put into it. Put the batter into a large 16 oz. mug that is butter sprayed. Microwave it for 2 minutes on high. Top with Caramel Sauce, whipped cream, Fudge Sauce, Marshmallow Fluff, Streusel Topping, Cinnamon-Sugar, or powdered sugar. Makes one serving. Your microwave may take less or more time to cook, depending upon its wattage. Just watch your mug muffin carefully to determine when the top is set and no longer wet in the center, and usually the sides pull away from the mug when done.
APPLE MUFFINS
1-1/4 cups flour
1/2 cup Splenda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup buttermilk
1/2 cup butter, melted
2 eggs
1-1/2 cups applesauce
Preheat oven to 400 degrees F.
In a large bowl combine flour, Splenda, baking powder, salt, and cinnamon.
Combine remaining ingredients and mix well. Add to dry mixture, mixing only enough to combine.
Spoon batter into muffin tins that have been butter sprayed or lined with paper muffin cups.
Bake for 15 to 20 minutes. Serve.
APPLE OATS MUFFINS
1-1/4 cups flour
1 cup quick cooking oats
1/2 cup Splenda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup buttermilk
1/2 cup butter, melted
2 eggs
1-1/2 cups chopped apples
Preheat oven to 400 degrees F.
In a large bowl combine flour, rolled oats, Splenda, baking powder, salt, and cinnamon.
Combine remaining ingredients and mix well. Add to dry mixture and mix only enough to combine.
Spoon batter into muffin tins that have been butter sprayed or lined with paper muffin cups.
Bake for 15 to 20 minutes. Serve.
BANANA NUT MUFFINS
1/2 cup mashed ripe bananas
1 cup Splenda
2 eggs
1 teaspoon banana extract
2 cups Bisquick Mix
1/2 cup chopped walnuts
1 cup buttermilk
Preheat oven to 350 degrees F.
In a bowl add all ingredients. Mix just until all ingredients are moistened. Spoon batter into muffin tins that have been butter sprayed and lined with paper muffin cups. Bake for 20 minutes. Makes 12 muffins. Serve.
BLUEBERRY MUFFINS
2 cups Bisquick Mix
3/4 cup Splenda
1 cup buttermilk
2 eggs
*1 tsp. blueberry extract
1 cup plain Greek yogurt
1/4 cup Splenda
*1/2 cup blueberry jam
Preheat your oven to 350 degrees F. Place large paper muffin cups into a butter sprayed 12-cup muffin pan. In a bowl, combine Bisquick Mix, 3/4 cup Splenda, buttermilk, 1 egg, and the blueberry extract until smooth. Divide the mixture equally in the 12 paper muffin cups in the muffin pan, but put no more than half full because you still have to add the Greek yogurt filling and jam to them.
In another bowl combine the yogurt, 1/4 cup Splenda, and the remaining egg until smooth. Make an indentation in the muffin batter in each muffin cup and spoon the mixture evenly over the 12 muffin cups in the indentations. Spoon the blueberry jam over the yogurt mixture. Bake the muffins for about 25 minutes or until done. Makes 12 large muffins.
*Any flavor fruit jam or extract can be substituted for the blueberry jam and extract.
BLUEBERRY MUFFINS
2 cups Bisquick Mix
1 cup Splenda
2 large eggs
1 teaspoon vanilla
1 cup buttermilk
2 cups blueberries, fresh or frozen
Frozen blueberries will turn your batter blue.
Preheat oven to 350 degrees F.
In a bowl combine all the ingredients except the blueberries until smooth, then gently fold in the blueberries. Fill 12 muffin cups which have been butter sprayed and lined with paper muffin cups.
Bake for 25 to 30 minutes. Serve.
CARROT CAKE MUFFINS
2 cups flour
1 cup Splenda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup buttermilk
1/2 teaspoon baking soda
2 cups mashed cooked carrots
1/2 cup applesauce
1/2 cup golden raisins
1/2 cup chopped pecans
1/2 cup shredded coconut
3 eggs
2/3 cup melted butter
1 Tablespoon vanilla
In a large bowl, mix flour, Splenda, baking powder, cinnamon, salt, and baking soda. Stir in mashed carrots, applesauce, raisins, pecans, and coconut.
In another bowl, beat the eggs, then add buttermilk. Stir in melted butter and vanilla. Pour over the dry ingredients, and stir just until moistened.
Spoon batter into butter sprayed or paper lined muffin tins.
Bake at 350 degrees F. for 20 to 25 minutes. Serve.
Frost the muffins with icing, if desired.
CHOCOLATE CHIP HAZLENUT MUFFINS
2 cups flour
1 cup Splenda
1 teaspoon baking powder
1/2 cup cocoa
1 teaspoon instant coffee granules
1/2 teaspoon salt
1/3 cup butter
1 cup chocolate chips
3/4 cup hazlenuts, chopped
1 egg, beaten
1 cup milk
2 teaspoons hazlenut syrup
Preheat oven to 350 degrees F.
In a large bowl mix flour, Splenda, baking powder, cocoa, instant coffee granules, and salt. Cut in the butter until mixture resembles coarse cornmeal. Stir in chocolate chips and the hazlenuts.
In a small bowl mix the egg, milk, and hazlenut syrup. Add to the dry ingredients and stir until just combined.
Spoon batter into muffin tins that have been butter sprayed or lined with paper muffin cups.
Bake for 20 minutes. Serve.
CHOCOLATE NUT MUFFINS
2 cups flour
1 cup Splenda
1/2 cup cocoa
1 teaspoon instant coffee granules
1 teaspoon baking powder
1/4 teaspoon baking soda
2 eggs, beaten
1 cup buttermilk
1/2 stick butter, melted
1 Tablespoon vanilla
1/2 cup chopped nuts
8 oz. milk chocolate chips
8 oz. white chocolate chips
Preheat oven to 375 degrees F.
In a large bowl add the nuts to the flour, Splenda, cocoa, instant coffee granules, baking powder, and baking soda. Mix well.
In a medium bowl mix the egg, buttermilk, butter, and vanilla.
Pour the wet mixture over the dry ingredients, and mix lightly, just enough to moisten all ingredients.
Set aside about 1/2 cup of both chocolate chips, and fold the rest into the batter.
Spoon batter into muffin tins that have been butter sprayed or lined with paper muffin cups.
Sprinkle reserved chocolate chips over the tops of the muffins.
Bake for 20 to 25 minutes. Serve.
MAPLE NUT MUFFINS
2 cups flour
1/2 cup Splenda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup melted butter
1 egg, beaten
1 cup buttermilk
1/2 cup maple syrup
1/2 cup chopped walnuts
1 teaspoon maple extract
In a large bowl, combine flour, Splenda, baking powder, walnuts, and salt.
In another bowl, combine melted butter, egg, buttermilk, and maple syrup. Pour over the dry ingredients and stir until just moistened.
Pour into paper lined or butter sprayed muffin cups.
TOPPING:
6 Tablespoons flour
6 Tablespoons Splenda
4 Tablespoons chopped walnuts
1 teaspoon cinnamon
4 Tablespoons cold butter
Combine all ingredients in a food processor and whirl until crumbly. Sprinkle topping over all muffins. Bake at 400 degrees F. for approx. 20 minutes.
ORANGE DATE NUT MUFFINS
1/2 cup buttermilk
1 egg
1/2 cup butter, softened
1/2 cup chopped dates
1/2 cup chopped nuts
1 Tablespoon orange extract
1-1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
2/3 cup Splenda
1/4 teaspoon salt
Preheat oven to 400 degrees F.
In a bowl place the milk, egg, butter, and orange extract, and mix until well blended.
In a large bowl, combine dates, nuts, flour, baking soda, baking powder, Splenda, and salt.
Pour the wet mixture over the dry ingredients, and mix lightly, just enough to moisten.
Spoon batter into muffin tins that have been butter sprayed or lined with paper muffin cups.
Bake for approx. 20 minutes. Serve.
ORANGE PECAN MUFFINS
2 cups flour
1 cup Splenda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 eggs, beaten
3/4 cup buttermilk
1/4 cup orange juice concentrate
1/4 cup melted butter
1 Tablespoon grated orange zest
3/4 cup chopped pecans
1 teaspoon orange extract
Preheat oven to 400 degrees F.
In a large bowl combine flour, Splenda, baking powder, salt, baking soda, and pecans.
Beat eggs in a small bowl. Stir in buttermilk, orange juice concentrate, melted butter, orange zest, and orange extract. Add to dry ingredients, and stir until moistened to blend.
Spoon batter into muffin tins that have been butter sprayed or lined with paper muffin cups.
Bake for approx. 20 minutes. Serve.
PEANUT BUTTER MUFFINS
1 cup peanut butter
3 Tablespoons butter, melted
1/2 teaspoon salt
1/2 cup Splenda
1 egg
1-1/2 cups buttermilk
2 cups flour
1 teaspoon baking powder
Preheat oven to 350 degrees F.
In a large bowl, combine peanut butter, melted butter, salt, and Splenda. Beat in the egg, and stir in the buttermilk.
Combine flour and baking powder. Add to peanut butter mixture and mix to combine ingredients.
Spoon batter into muffin tins that have been butter sprayed or lined with paper muffin cups.
Bake for 20 minutes. Serve.
RASPBERRY MUFFINS
2 cups Bisquick Mix
3/4 cup Splenda
1 cup buttermilk
2 eggs
*1 tsp. raspberry extract
1 cup plain Greek yogurt
1/4 cup Splenda
*1/2 cup raspberry jam (seedless)
Preheat your oven to 350 degrees F. Place large paper muffin cups into a butter sprayed 12-cup muffin pan. In a bowl, combine Bisquick Mix, 3/4 cup Splenda, buttermilk, 1 egg, and the raspberry extract until smooth. Divide the mixture equally in the 12 paper muffin cups in the muffin pan, but put no more than half full because you still have to add the Greek yogurt filling and jam to them.
In another bowl combine a cup of plain Greek yogurt, 1/4 cup Splenda, and the remaining egg until smooth. Make an indentation in the muffin batter in each muffin cup and spoon the yogurt mixture evenly over the 12 muffin cups in the indentations. Spoon the seedless raspberry jam over the yogurt mixture. Bake the muffins for about 25 minutes or until done. Makes 12 large muffins.
*Any flavor fruit jam or extract can be substituted for the raspberry jam and extract.
RASPBERRY MUFFINS
2 cups flour
1 cup Splenda
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, beaten
1 cup buttermilk
1/4 cup melted butter
2 teaspoons raspberry syrup
1-1/2 cups fresh or frozen raspberries
In a large bowl, combine flour, Splenda, baking powder, baking soda, and salt.
In another bowl, combine eggs, buttermilk, butter, and raspberry syrup. Pour over the dry ingredients and stir just to moisten. Fold in raspberries.
Pour batter into butter sprayed and paper lined muffin cups.
Bake at 350 degrees F. for 20 minutes. Serve.
SPICY WALNUT PUMPKIN MUFFINS
2 cups flour
1/3 cup butter, softened
1 cup Splenda
2 eggs, beaten
1 can cooked and mashed pumpkin
1/4 cup buttermilk
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup chopped walnuts
Preheat oven to 350 degrees F.
In a large bowl cream butter with Splenda. Beat in eggs, then pumpkin and buttermilk.
In a small bowl combine flour, baking powder, spices, salt, baking soda, and walnuts. Add to the creamed mixture.
Spoon batter into muffin tins that have been butter sprayed and lined with paper muffin cups.
Bake for 20 minutes. Serve.
STRAWBERRY MUFFINS
2 cups flour
1 cup Splenda
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, beaten
1 cup buttermilk
1/4 cup melted butter
*2 teaspoons strawberry syrup or extract
*1-1/2 cups fresh or frozen chopped strawberries
In a large bowl, combine flour, Splenda, baking powder, baking soda, and salt.
In another bowl, combine eggs, buttermilk, butter, and strawberry syrup. Pour over the dry ingredients and stir just to moisten. Fold in chopped strawberries.
Pour batter into butter sprayed or paper lined muffin cups.
Bake at 350 degrees F. for 20 minutes. Serve.
*Any desired fruit and syrup or extract could be substituted to change this recipe.
SWEET POTATO MUFFINS
2 cups flour
1/3 cup butter, softened
1 cup Splenda
2 eggs
1 can mashed sweet potatoes
1/4 cup buttermilk
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
Preheat oven to 350 degrees F.
In a large bowl cream butter with Splenda. Beat in eggs, then mashed sweet potatoes and buttermilk.
In another bowl combine flour, baking powder, cinnamon, salt, and baking soda. Add to the creamed mixture.
Spoon batter into muffin tins that have been butter sprayed or lined with paper muffin cups.
Bake for 20 minutes. Serve warm with butter.
CONSTANT COMMENT TEA MUFFINS
1-1/4 cups milk
4 Bigelow Constant Comment tea bags
2-1/2 cups all-purpose flour
1/3 cup sugar
1-1/2 Tablespoons baking powder
1-1/2 sticks butter or margarine
Heat the milk and add the tea bags. Let them steep for five minutes, then remove the tea bags and discard them in the garbage can. Mix all ingredients and pour into muffin cups. Bake at 350 degrees for 18 minutes or until golden brown. Enjoy them with a hot cup of Constant Comment Tea.
SPICE CHAI MUFFINS
In a pot, heat 1-1/4 cups milk with 2 Spice Chai tea bags added to it. Let it steep for five minutes, then remove the tea bags and discard them in the garbage can. Mix the infused milk with 2-1/2 cups Bisquick mix, 1/2 cup Splenda, 1 tsp. vanilla, and 1 beaten egg until smooth. Pour batter evenly divided in muffin cups. Bake at 350 degrees for 18 minutes or until golden brown. Serve with a hot cup of Spice Chai and enjoy.
