BASIC MUFFIN RECIPE CREATE 5 FLAVORS

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often less expensive.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a vegan substitute, while applesauce is a cost-effective binder.

Make buttermilk by combining 1 cup of whole milk with 1 tbsp of distilled white vinegar and set aside.

In a bowl, mix together 2 1/2 cups of all-purpose flour, 2 tsp of baking powder, 1/2 tsp of baking soda, 3/4 cup of sugar, and a pinch of salt.

In another bowl, combine 1/2 cup of melted butter, 1/4 cup of canola oil, 2 large eggs (room temperature), and 1 1/2 tsp of vanilla extract, then mix to combine.

Pour the wet ingredients into the dry ingredients, making a hole in the dry mix to add the wet, and mix until just combined, ensuring not to overwork the batter.

For the banana muffins, add 1/2 a banana and walnuts to the batter, mixing gently to combine.

For the chocolate muffins, add 2 tsp of cocoa powder and 1/4 tsp of vinegar to the batter, then swirl in the mixture with chocolate chips.

For the red velvet muffins, add 1 tsp of cocoa powder, red gel food coloring, and 1/2 tsp of vinegar to the batter, mixing well before adding chocolate chips.

For the apple muffins, add chopped apples, cinnamon, and brown sugar to the batter, coating the apples in flour before folding them in.

Preheat the oven to 375°F (190°C).

Line a muffin tin with liners or grease it, then fill the cups with the batter for each flavor.

Bake the muffins for about 20 minutes, checking for doneness.

Let the muffins sit in the pan for 3-4 minutes before transferring them to a wire rack to cool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens