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Marvelous Muffins
Ideas from Sweet to Savory
By Donna Smith
Savory:
1 can chopped green chiles, drained
Small can of whole kernel corn, drained
1 cup grated cheese (Cheddar, Muenster, Swiss, Monterey Jack)
1/2 cooked, crumbled bacon
1/2 chopped green onions
1 teaspoon vanilla
1 teaspoon almond extract
Replace the milk in the recipe with pineapple juice or apple juice
Zest of one lemon or orange
Sweet:
Add 1 teaspoon of your favorite jelly to top of each muffin before baking
Finely chopped nuts
Cinnamon
Granola
Brown sugar
Savory:
Crumbled bacon
Grated cheese
Sunflower seeds
Don't over-mix! Stir the batter until the dry ingredients are just moist. The batter should be lumpy. Over-mixing will result in a tough muffin.
Make sure to grease the muffing tins or use paper baking cups. This is especially important if you're baking a low-fat recipe which tends to stick. Remove muffins from tins as soon as you take them out of the oven. Remove the paper liners as soon as the muffin is cool enough to handle to prevent sticking as well.
Muffins are best when they're hot out of the oven. If you're not using a topping, you can brush the tops of each muffin with melted butter, if desired, to give a nice appearance.