EVER READY MUFFINS
Got this great recipe at a bed and breakfast in New Hampshire. Batter keeps up to 6 weeks in refrigerator; makes lots of delicious muffins. High in fiber.
Provided by Hugce
Categories Quick Breads
Time 40m
Yield 48-36 muffins
Number Of Ingredients 10
Steps:
- Combine dry ingredients.
- Combine other ingredients and add to dry ingredients.
- Mix with spoon just to moisten.
- Fold mixture.
- Put in refrigerator overnight.
- Spoon into greased muffin pans, being careful to take batter from sides and not mix batter anymore.
- Bake on bottom rack at 400 degrees for 5 minutes; then bake on top rack 15 minutes.
Nutrition Facts : Calories 203.4, Fat 7.1, SaturatedFat 1.1, Cholesterol 18.4, Sodium 308.4, Carbohydrate 32.9, Fiber 1.7, Sugar 18.2, Protein 3.8
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Dazdooz Khan
[email protected]These muffins are a great way to use up leftover ingredients. I always have some extra bananas or zucchini lying around, and these muffins are a perfect way to use them up.
Michael Jonas
[email protected]I was a little skeptical about these muffins at first, but I'm so glad I tried them. They're so easy to make and they taste amazing. I'll definitely be making them again.
Khwaja Saif
[email protected]These muffins are a hit with my family and friends. I've made them for parties, potlucks, and even just for a snack. They're always gone in no time!
maban rai
[email protected]I've tried a lot of muffin recipes, but these are by far the best. They're so moist and flavorful. I love that I can customize them with different mix-ins, too.
Hubert Xavier
[email protected]These muffins are a lifesaver! I'm a busy mom of three and I don't always have time to make breakfast in the morning. With these muffins, I can just grab one and go. They're also delicious and my kids love them.