INGREDIENTS

INSTRUCTIONS

This recipe comes from a Pillsbury Breakfasts and Brunches book. I''ve had
it quite awhile - I don't know how long since the cover is ripped off.
Combine flour, brown sugar, sugar, baking powder, baking soda and salt;
blend well. In small bowl, combine buttermilk, oil, vanilla and eggs; mix
well. Add liquid to dry ingredients; stir until just moistened. Cover
tightly, refrigerate up to 5 days or bake immediately. To bake: heat oven
to 375. Choose your variation given below. Greased bottoms of muffin cups
or use paper baking cups. In small bowl, place 1 1/3 cups batter. Fold in
flavor ingredients. Fill cups 2/3 full. Bake 20-25 minutes.
Raisin Spice: Fold in 1/3 cup raisins, 1/2 t. cinnamon, 1/4 t. nutmeg, 1/4
t. allspice and 1/4 t. cloves.
Maple Walnut: Fold in 1/3 cup chopped walnuts and 1/2 t. maple extract.
Pineapple Coconut: Fold in 1/2 c. drained, crushed pineapple and 1/4 c.
coconut.
Chocolate Chip: Fold in 1/3 c. miniature chocolate chips.
Mixed Fruit: Fold in 1/3 cup chopped mixed dried fruit.
Cinnamon Topped. After baking, dip top of muffin in melted butter and then
in a mixture fo 2 tablespoons sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon
nutmeg (we like to make raisin spice and then top with this, too)
If I make the entire batch the same I triple what the variation calls for.
This may not be exactly correct but it works for me. These are very good
muffins - made the chocolate chip ones today and the kids that were home
today were eating them by the handful. (boys have big hands) Posted to
KitMailbox Digest  by Roberta Banghart <bobbi744@sojourn.com> on Jul 15,
1997

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