Saturday, May 12, 2012

3 Kinds of Muffins

Because of the way the schedule was at my host school for student teaching, I really had two last days. I wanted to bring in some treats to each of the classes that I taught. Since I taught an 8:30am class both of my final days, I thought muffins would be perfect!

Since we're working on clearing out our cupboards in preparation for our big move, I wanted to use some of the flour that's been around for nigh on to too long.

Here are the three different kinds of muffins I made: Rye Raisin, Fruit, Chocolate Chip, and Rye Raisin/Craisin. They were all so good!!
Chocolate Chip Muffins, Fruit Muffins, and Rye Raisin/Craisin Muffins
Chocolate Chip Muffins
  • 1 cup all-purpose flour
  • 1 cup rye flour
  • 1/2 cup sugar
  • 1 T baking powder
  • 1/2 tsp salt
  • 1 T cornstarch + 3 T water (or 1 egg)
  • 3/4 cup vanilla almond milk
  • 1/3 cup vegetable oil
  • 3/4 cup miniature semisweet chocolate chips

Raisin Rye Muffins
  • 2 cups rye flour
  • 4 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup water
  • 1/4 cup honey
  • 1/4 cup canola oil
  • 1 cup raisins (or 1/2 cup raisins + 1/2 cup dried cranberries)

Fruit Muffins
  • 1 cup flour
  • 1/4 cup sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/4 c butter, melted
  • 1 T cornstarch + 3 T water (or 1 egg)
  • 3/4 c almond milk
  • 1 (15-oz) can lite fruit cocktail, well drained

Directions (for all 3 varieties):
1. Preheat oven to 400°F. Grease 12-cup muffin tin with cooking spray or shortening.
2. Mix dry ingredients in large bowl, mixing well.
3. Whisk wet ingredients together. Add to dry ingredients, stirring just until moistened. Stir in chocolate chips, raisins, or fruit cocktail - depending on the desired muffin variety.
4. Fill greased muffin tin 2/3 full. Bake at 400°F according to chart below.

Muffin VarietyBaking Time
Chocolate Chip
18-20 min
Raisin Rye
15-20 min
about 25 min

No comments:

Post a Comment


Related Posts with Thumbnails