QUICK & EASY GOURMET MUFFINS
This super easy recipe starts with one of those less than a $1 mixes. I used Martha White, added a few extra ingredients and wha la "Gourmet Muffins". I found this recipe online and did some tweaking to my liking. It's a great muffin to have on hand for those busy mornings when you just don't have time for breakfast. Just grab...
Provided by Diane Atherton
Categories Other Breakfast
Time 30m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 425 degrees. Line 6 jumbo muffin tins with paper liners. Rinse berries and gently blot with paper towels.
- 2. Combine muffin mix, flour, baking powder, sugar and salt in a mixing bowl; whisk to combine. In a small bowl, whisk egg in butter milk. Pour into flour mix and hand stir to mix.
- 3. Lightly dust berries with a light coating of flour and gently fold in batter, being careful not to burst berries.
- 4. Fill muffin tins 3/4 full and add crumb topping or sprinkle with sugar if desired. .
- 5. Bake for 22 to 25 minutes until golden brown. Done when cake tester or tooth pick inserted in center comes out clean.
- 6. CRANBERRY MUFFINS: I used Martha White's Blueberry Cheese Cake muffin mix and 1/2 of a 6-oz bag of frozen cranberries. Topped with a mixture of sugar and fresh grated lemon peel. NOTE: cranberries are tart and these muffins were tart. You would have to be a true cranberry lover to enjoy the tartness.
- 7. CRUMB TOPPING: 1/2 cup all-purpose flour 1/3 cup brown sugar 1 Tablespoon oatmeal pinch of salt 3 tablespoons unsalted butter, melted Make the crumb topping by using a fork to combine the flour, brown sugar, and melted butter in a small bowl. Sprinkle each muffin with one tablespoon of the crumb topping
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