Today we start a small series about our muffin adventure from a few weekends ago. If you don’t remember how it started, you should head over to our YouTube channel and hear the story. It’s pretty good. I’ll summarize here, for those of you who have a thing against YouTube videos (we get it).
Basically, we love muffins. But we hate having to find a completely new recipe, with different ingredients, every time we decide to make muffins. It’s time consuming. And we don’t always have the ingredients. Which is annoying. So we figured there must be a way to create a basic mix that would work for every kind of muffin, where we’d just need to add in a few extra ingredients instead of starting from scratch each time.
We were mostly right.
Below you’ll find the recipe we created. It works as a base for a lot of different muffin types, so you can just make up a big batch of the muffin mix and save it to use over time. Yep, we know it’s great.
A couple notes from our adventure:
- You can substitute whole wheat flour in this mix if you want to be more healthy, but then don’t try to make lemon poppy seed muffins!!! It doesn’t work. We tried. You’ll succeed in creating the most disgusting muffin you’ve ever eaten.
- Try to stir the mix as little as possible. The more your mix, after you add wet ingredients, the denser your muffins will be. Dense is good; rock-hard is bad.
- Different muffin types have very different cook times. That’s why we didn’t put a cook time on this one. It varies way too much. Just watch them.
Here’s the recipe (in picture form).
And the recipe again:
- 1 c. wheat flour
- 1 c. white flour
- 1/2 c. sugar
- 2 t. baking powder
- 1/2 t. salt