Our basic muffin recipe can be endlessly varied depending on what you have in your pantry or freezer.
By America's Test Kitchen | January 12, 2012
<< Back to Article: No Muffin Left Behind
While we’re on the muffin subject, what do you think makes a better muffin, butter or oil?
the batter seemed very stiff when I folded the wet with the dry;
is there an ingredient (liquid)missing?
How about using dried blueberries or other dried fruit?
Made the variation with the jam in the middle and used vanilla flavored greek yogurt. It made 8 Jumbo sized muffins and they are deeeeelicious!
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Tired of tough, tasteless, blue-gray pancakes? For fluffy, flavorful blueberry pancakes year-round, use frozen wild blueberries and a light hand when mixing.
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