Farmers' Guest House blog
February 15th, 2014

Mug Muffins

Muffin in a Mug

Mix up a muffin recipe and store in the refrigerator. Then make them one at a time in the oven or microwave for a fresh, hot muffin each morning using one of our made-in-America, Farmers Guest House mugs.  These mugs are oven, microwave and dishwasher safe.  They work well for coffee, too!  Call to order mugs and we will ship them to you in your choice of 12 colors.

 

 

Farmers Guest House Basic Muffin Recipe – makes 1 dozen standard sized muffins

In a large mixing bowl blend

2 cups flour

1/3 cup sugar

3 tsp baking powder

1 tsp salt

In a large measuring cup measure 3/4 cup milk, 1/2 cup vegetable oil and 1 large egg.  Add more milk if necessary to equal 1 1/2 cups liquid.  whisk with a fork and then pour over dry ingredients.  Mix together only until blended. (See below for different muffin options)  Fill muffin cups or a oven-safe mug 1/2 full.  Sprinkle with course sugar.  Bake in the oven for 20 minutes @ 400.  If using convection, reduce to 15 minutes and 375.  In the microwave cook for 1 minute to 90 seconds using a toothpick to check for doneness.  Microwave ovens vary so your first muffin will help you determine the cooking time.  Left over batter can be stored in the refrigerator in a tightly covered plastic or glass container for 3 – 5 days.

Raisin or Apple Cinnamon Muffins – add 1 tsp cinnamon to dry ingredients and stir in 1 cup of raisins or diced apples at the end.  Sprinkle with cinnamon sugar rather than plain sugar.

Almond Cranberry Muffins – add 1 tsp almond extract to wet ingredients and stir in 1 cup of dried cranberries at the end.  Press a few almond slivers on the tops of the muffins in with the sugar.

Chocolate chip Muffins - add to wet ingredients 1 tsp vanilla and stir in 1 cup of mini chocolate chips at the end.

Blueberry Muffins – add 1 cup of frozen or fresh blueberries at the end – be careful to stir gently and not break the berries.

Any muffin can be covered with a streusel topping rather than sugar.  In a food processor, add 1/4 cup cold butter with 1/2 cup brown sugar and 1/4 cup of flour.  Pulse until mixture is crumbly and put a Tablespoon of the mixture on each muffin in place of the sugar.  Extra streusel can be stored in an airtight container in the refrigerator for two weeks.

The possibilities are endless – cut the sugar to 1 T and make savory muffins with diced ham and cheese or bacon and chives.  Have fun!  Muffins are just cupcakes you eat with your meal instead of after.

 

 

 

 

 

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