The delight we all get from a bite of a fluffy, scrumptious muffin will always bring our taste buds alive. It even gets more pleasing if you’re the one that had prepared the piece of tasty goodness that got folks around to go “mmm…yummy” while taking a bite. And, that’s absolutely a ‘thumbs up’ – which could also speak volumes of the fact that you have gained some mastery in muffin-making. But how about taking this up a notch and bringing more fun to the kitchen by trying out other appetizing muffin recipes? If you’ve been thinking along this line, then you’re right on time as this article is out to shed some light on 2 mouth-watering muffin recipes you can make with a pack of premium quality muffin mix like the one from the stable of Lehi Mills.
Recipe #1: Cranberry orange muffins
First on the list is the cranberry orange muffin you will forever fall in love with. To start with, preheat your oven to 4000F, and proceed to place paper liners in the wells of your muffin pan. Thereafter, use a food processor to chop 2 cups of cranberry into bits – but be mindful not to process it into paste form.
- Now, turn your premade muffin mix (about 250g) into a mixing bowl. You can briefly use your fingers to work the mix
- Proceed to blend ¾ cup of honey and ½ cup of extra virgin olive oil in another mixing bowl. Add 2 eggs to this, whisking it in carefully, and then add in a cup of Greek yogurt, 2 teaspoons of vanilla extract, and then 1 teaspoon of orange. Then use the whisk to mix all the wet ingredients gingerly.
- Turn the mixed combo of wet ingredients into the bowl having the muffin mix and stir with a spatula to make everything blend in – remember not to crush all the small lumps that appear.
- Now, carefully fold the chopped cranberry into your muffin batter
- The batter should be equally distributed into the prepared wells of the muffin pan, filling them halfway.
- Sprinkle natural brown sugar on each portion of muffin batter. One tablespoon of sugar should be enough for all of them.
- Place the muffin pan with the distributed muffin batter into the oven and allow to bake for 15 – 18 minutes. You may want to do the toothpick test to see how well done your muffin is from time to time. Once it is ready, get the pan out of the oven and allow it to cool for about 10 – 15 minutes.
Recipe #2: Pumpkin streusel muffin
- Preheat your oven to 3500F, and prepare the wells of the muffin pan with paper liners.
- Turn the premade muffin mix (250g) into a mixing bowl, add 1 teaspoon of cinnamon, ½ teaspoon of ginger, and ½ teaspoon, and then mix
- Prepare the streusel topping in another bowl. Measure out ¼ cup of flour into a small bowl, add ¼ cup of brown sugar and 2 teaspoons of cinnamon, and then mix. Add butter to the mix – use your fingers to work the butter into the mix. This should be set aside.
- Prepare the wet ingredients. Get 1 can of pumpkin puree, 2 large eggs, ½ cup of melted unsalted butter, and 2 teaspoons of vanilla extract into yet another bowl and mix.
- Turn the wet mixture into the bowl with the dry ingredients – that is, the muffin mix, et al. – and use a spatula to stir
- Now, put the prepared muffin batter into the wells – ensuring even distribution. Then sprinkle the streusel topping, applying slight pressure to see to it that it sticks to the batter
- Then bake in the oven for 16 – 18 minutes. Remember to use a toothpick to test if it is well done before getting the muffin pan out of the oven
- Prepare the glaze while baking is going on. Measure ½ cup of confectioners’ sugar into a bowl, add 1 tablespoon of melted unsalted butter and 2 tablespoons of milk, and whisk until everything homogenizes.
- Once the muffins are done, bring out the pan and allow to cool for about 10 minutes. You can thereafter spray the glaze atop every muffin. You can serve once the glaze is set.