Monster Muffins
Source of Recipe
Sharon
Recipe Introduction
These are fine-grained, cake-like, and less crumbly texture than average muffins. NOTE: The batter will overflow to the top of the muffin tin so make sure to grease that surface as well as the molds.
List of Ingredients
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch salt
1/2 cup butter
3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2/3 cups milkRecipe
Preheat oven to 350 degrees. Grease muffin pan and lightly dust with flour. Sift flour, baking soda and salt together into a medium bowl and set aside. In a medium bowl cream butter and sugar together until light, fluffy, and pale, ivory color. Add eggs, one at a time, beating well after each addition (if mixture begins to curdle as you mix in eggs, add 1 tablespoon flour and beat on low speed until blended). Stir in vanilla and milk. Fold in dry ingredients. Grease standard muffin pan in molds and on top of tin. Spoon batter to fill each to the top. Bake 30 - 40 minutes. Test the doneness after about 20 minutes, then every 10 minutes or so until golden brown and a toothpick inserted in center comes out clean. Serve Warm.
VARIATIONS:
Blueberry Muffins - gently mix into batter 1 cup fresh or frozen blueberries
Cinnamon-Raisin Muffins - Sift 1/2 teaspoon cinnamon with dry ingredients; gently mix batter 3/4 to 1 cup dark or golden raisins
Citrus-Poppy-Seed Muffins - mix into dry ingredients 1 tablespoon grated lemon or orange rind and 1/4 cup poppy seed.
Nut-Currant Muffins - gently mix into batter 1/2 cup chopped walnuts or pecans and 1/2 cup dried currants
YIELD: 6-8 muffins
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