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Manic Monday Muffins

Reggie Dwork <reggie@jeff-and-reggie.com>
Wed, 08 Jul 2015 18:19:37 -0700
v115.n027.1
* Exported from MasterCook *

                            Muffins, Manic Monday

Recipe By     :Leigh Anne Wilkes
Serving Size  : 18    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls
                  Fruit                           Posted

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    3               cups  all-purpose flour
    1         tablespoon  baking powder
       1/2      teaspoon  baking soda
       1/2      teaspoon  salt
    10       tablespoons  unsalted butter -- softened
    1                cup  sugar
    2                     eggs
    1           teaspoon  vanilla extract
    1                cup  buttermilk -- canned
       1/2           cup  plain Greek yogurt
    1                cup  fresh blueberries -- or chocolate chips, 
fruit, nuts or other add in of choice

Think you don't have time to make muffins on a Mon morning??  Think 
again.  This recipe has you freeze unbaked batter in muffin tins, 
then pop them out and store the "pucks" in ziptop bags.  In the 
mornng, pull out what you need and bake the up in half an hour.

Whisk together flour, baking powder, baking soda and salt.  Place 
butter in a mixing bowl and beat until creamy using an electric 
mixer.  Add sugar and beat until light and fluffy, 2-3 min.  Add eggs 
one at a time, beating after each addition.  Add vanilla.  Add flour 
mixture, buttermik and yogurt alterenately to egg mixture, beginning 
and ending with flour mixture.  Beat until just combined.  Fold in blueberries.

Grease 18 muffin cups.  Spoon batter into mufffin cups until about 
two-thirds full.  Cover muffin tins with plastic wrap and place in 
freezer for at least 6 hrs.  Then remove frozen batter from the tins, 
place in a ziptop plastic bag, and store in the freezer until needed.

To bake, preheat oven to 375F.  Place frozen muffin "pucks" in the 
lined tins.  Or cut 7" squares out of parchment.  Center each square 
over a muffin cup and push the frozen muffin firmly into the cup, 
allowing the paper to fold up above it.  Bake 25-30 min, until golden 
brown and the tops spring back when pressed.

Makes 18

Source:
    "Your Homebased Mom"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 199 Calories; 8g Fat (33.8% 
calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 
42mg Cholesterol; 203mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.