There is an interesting journey to this particular family recipe.
The year we married, there was a local Saturday morning talk show which had a cooking segment. One episode Marie made muffins and I copied the recipe. It was a very basic recipe, but easy and versatile.
Several years later I was looking through the classic cookbook, Joy of Cooking and came across a basic muffin recipe: the same one as Marie’s!
At this point, I was ready to spread my creative wings and adjust the recipe to my personal taste. The one that resonated best with the family was “snickerdoodle” muffins. Essentially the same recipe with a cinnamon sugar topping. If I feel wild and crazy, I may add a half teaspoon of nutmeg to the dry ingredients.
This muffin is very plain and rather dense. I think this is what makes it so versatile.
- 1 3/4 cups sifted flour
- 3/4 teaspoon salt
- 1/4 cup sugar
- 2 teaspoons baking powder
- 2 eggs
- 4 tablespoons melted butter, then cooled
- 3/4 cup milk
- Cinnamon Sugar (1/4 cup sugar mixed with 1 tablespoon cinnamon)
- Sift together the dry ingredients (flour, salt, sugar, and baking powder)
- In a separate bowl, beat the eggs, then add the cooled melted butter and milk
- Pour liquid ingredients into dry ingredients and mix with a few swift strokes
- Fill well-greased muffin tins and sprinkle tops liberally with cinnamon sugar
- Bake approximately 10-12 minutes (for mini muffins) at 400 degrees
This recipe makes slightly more than 2 dozen mini muffins.
For other recipe variations, try adding blueberries to the mix. OR…make jelly surprise muffins (spoon 1 tablespoon mixture into greased muffin tins – top with 1/4 teaspoon strawberry jelly – then top with more muffin mixture)
This post is a part of BethFishReads’ Weekend Cooking link-up. For more delicious recipes, please visit this weekly blog feature.