MONSTER MUFFINS
1 ½ cups flour
2 teas. baking powder
½ teas baking soda
Pinch salt
½ cup butter
¾ cup sugar
2 eggs
1 teas. vanilla
2/3 cup milk
Sift flour, baking soda and salt together into a medium
Bowl; set aside. In a medium bowl cream butter and
Sugar together until light and fluffy and pale ivory
Color. Add eggs, one at a time beating after each
Addition. (if mixture begins to curdle as you mix in
Eggs add 1 tabl. flour and beat on low speed until
Blended). Stir in vanilla and milk. Fold in dry
Ingredients. Spoon batter into muffin tins to the top.
Test for doneness in 20 minutes then every 10 minutes
Or until golden brown and toothpick inserted comes out
Clean.
Oven 350 30-40 minutes
VARIATIONS;
MONSTER MUFFIN FREEZING
AND FLAVOR VARIATIONS
BlUEBERRY MUFFINS; gently blend into batter
1 cup fresh/frozen blueberries
CINNAMON RAISIN MUFFINS; sift ½ teas.
Cinnamon with dry ingredients; gently mix batter ¾
To 1 cup of raisins.
CITRUS POPPY SEED MUFFINS; mix into dry
Ingredients 1 tabl. grated lemon or orange peel
And ½ cup poppy seeds.
NUT CURRANT MUFFINS; mix into batter ½ cup
Chopped walnuts or pecans.
FREEZING BATTER IN MUFFIN TINS; prepare
Batter and spoon into lined muffin pans. Freeze
Uncovered until solid. 6-12 hours. Remove muffins
From pan and package in airtight foil/ziplock bags.
Do not thaw to bake. 375 oven for 30-35 minutes.
Freeze up to 4 weeks