Remember the left over Homemade Cream of Wheat from this morning?
Yep, it's going in the muffins!
Added in a bit of dry oatmeal too!
Use your imagination, and what your family loves!
I love my 3 Tbsp scooper from The Pampered Chef,
it allows me to scoop in the perfect amount into each muffin cup without the mess I usually make.
All clean and tidy, and ready to go in the oven.
OK, I'm completely embarassed to say, I over mixed my batter and my muffins did not rise.
But are still over the top yummy, and the kids and hubby don't mind one bit.
Just remember to not get over zealous with the mixer. LOL
Note from Nicole: I really debated on skipping this post because of my perfectionism.
I have created such high standards for myself that even I can't meet them all. So with that, please forgive me, as I decided to use this as a way to breaking my own self imposed prison of perfectionism. After all the last thing I would ever want is for my readers to believe that what I have found can be done in the kitchen for the very busy mom is unattainable, BUT IT IS! I am proof!
- 1/4 cup oil
- 1 egg
- 1cup milk
- 1/4 to 1/2 cup sugar
- 1/2 tsp salt
- 1Tbsp baking powder
- 2 cups flour
Cereal Muffins: After preparing the above recipe using 1/4 cup of sugar, add 1-cup of cooked cereal. You may add oatmeal, grits, rice of farina or whatever you have left over. This makes about 18 muffins. Rice is fantastic.
Whole Wheat Muffins: Use half or all whole wheat flour instead of the white flour called for. Use 1/3-cup brown sugar for the sweetener.
Rye Muffins: Replace 1/2 cup of white flour with rye flour. Add 1 tsp cara weeds to the batter. Use 1/4 cup of brown sugar for the sweetener.
Cornmeal Muffins: Replace 1 cup of white flour with cornmeal. Use 1/3 cup of white sugar for the sweetener.