This is a recipe I have been wanting to try for a very long time. I found it in a book called Frozen Assets: How to Cook for a Day and Eat for a Month, by Deborah Taylor-Hough. I bought this book several years ago, before the big freezer died and I had room to put a months worth of dinners. This past weekend I decided I wanted to try the Mix and Match Muffins. We needed something for breakfast and since it was the end of the month I had no money (my husband and I are both teachers and get paid only once a month) to buy anything extra. I had to use what I had on the shelves. These muffins are like the Burger King of muffins, you can have them "your way." I will give a list of ideas you can use for mixing and matching at the end of this post. Now for the ingredients I used. First you start with the basics.
3 cups of flour
1 teaspoon salt
3 teaspoons cinnamon
1/2 teaspoon baking powder
1 teaspoon baking soda
Sift these ingredients together in a bowl. I used a metal drainer as a sifter since the only sifter I have is an antique one I keep in my kitchen for decoration.
The next ingredients need to be placed in a separate bowl.
2 eggs
1 cup oil
2 cups sugar
Using a mixer, mix the egg, oil, and sugar until completely mixed.
Time to make these muffins the way you want them. I used some things I had in the pantry; applesauce I canned this summer, currants leftover after making granola, and pumpkin I have started hoarding ( because it is a seasonal item and not available all year in my area). Mix and Match add-ins should add up to 2 cups total. Also add 3 teaspoons of vanilla at this time.
Add the mix and match ingredients to the eggs, oil, and sugar mixture and mix thoroughly
Add the dry ingredients and stir by hand. Be careful not to over mix or you will get peaks and tunnels in you muffins. Mix just until flour in incorporated in the liquid ingredients.
At this point if you like nuts or seeds you can stir them in now. I had some sunflower seeds leftover from some granola I made, so I added those.
Time to put the mix in the muffin pans. I use a small scoop to place batter in muffin cups. This assures that your muffins will be uniform in size and that they will all cook evenly.
I lined my pans with cupcake liners. This will saves clean up and it helps the muffins hold together if you decide to freeze them. It also keeps them from sticking to each other in the freezer bag. But if you don't have cup cake liners, you can certainly use cooking spray in the pans to keep the muffins from sticking.
This recipe made 18 regular sized muffins and 24 mini muffins. The recipe says to bake them for 15 minutes at 375 degrees. I left mine more like 20 minutes. I will be making a tropical version this weekend. I want to use crushed pineapple, mandarin oranges, and coconut.
Here is a list of possible mix-ins:
Apples, grated or chopped
Applesauce
Apricots, chopped
Bananas, mashed or chopped
Berries
Carrots, cooked and mashed, or grated
Cherries, pitted and chopped
Coconut, grated
Cranberries, dry or raw, chopped
Dates or figs, pitted and finely chopped
Lemon, 1/2 cup juice
Marmalade (omit 1 cup sugar)
Mincemeat
Oranges, chopped
Orange juice, 1/2 cup juice
Peaches, fresh or canned, chopped
Pears, fresh or canned, chopped
Pineapple, crushed and well drained
Prunes, chopped
Pumpkin, canned
Raisins
Rhubarb, finely chopped (add an additional cup of sugar)
Strawberries, well drained
Sweet potato or yams, cooked and mashed or grated
Zucchini, grated and well-drained
As you can see, anything goes. Would love to hear from you if you try this. Let me know what mix-ins you used and what combinations you find work the best. You can make it in a loaf pan instead of muffin pans. You would adjust the temperature to 325 degrees and bake for 1 hour.
