Muffin - basic mix with several variations

By á-47

Cheesy Herb Berry Crumble Lemon Coconut
Zucchini Dill Carrot Cumin Bacon Maple
Fruit Punch Everything

Ingredients

• BASIC MUFFIN MIX
• 2cups2 cups flour
• 22 tea. baking powder
• 3/43/4 tea. salt
• 2/3cup2/3 cup buttermilk
• 2/3cup2/3 cup vegetable oil
• 22 eggs
• Mix-in and toppings
• CHEESY HERB: To the dry ingredients stir in 1/2 cup grated Gruyere, 1/3 cup grated Parmesan and 1 Tbsp. each chopped fresh thyme, tarragon and chives. Before baking: top each muffin with 1/2 tbsp. grated Gruyere and a pinch of fresh thyme leaves.
• LEMON COCONUT: To dry ingredients stir in 1 cup unsweetened coconut flakes. To the wet ingredients whisk in 3/4 cup sugar and 4 tea. lemon zest. Before baking top each muffin with 1 Tbsp. unsweetened coconut flakes, pressing to adhere.
• ZUCCHINI DILL: To the wet ingredients stir in 1 cup grated zucchini, 1/4 cup chopped fresh dill and 1/2 cup crumbled feta. Before baking top each muffin with 2 thin zucchini slices brushed with vegetable oil; sprinkle with pepper.
• CARROT CUMIN: To the dry ingredients whisk in 1 tea. ground cumin. To the wet ingredients stir in 1 cup (lightly packed) finely grated peeled carrot and 1 Tbsp. orange zest.
• p of each muffin with pure maple syrup.
• FRUIT PUNCH: to the dry ingredients stir in 2/3 cup chocolate-covered raisins, 1/3 cup dried cranberries, 1/3 cup dried cherries and 1/3 cup chopped crystallized ginger. Before baking, top each muffin with 1 tea. chopped crystallized ginger.

Preparation

Step 1

Preheat oven to 400 degrees. Line a 12 cup muffin pan with paper liners.

In a bowl, whisk the flour, baking powder and salt. In a large bowl, whisk the buttermilk, oil and eggs. Add the dry ingredients to the wet mixture, along with any mix-ins, and fold until just barely blended.

Divide the batter among the liners (fill about 3/4); add toppings if called for. Bake until puffed and golden brown and a toothpick inserted comes out clean, 13-17 minutes. Cool in the pan.