Very easy plain muffins. Add whatever you like!

I started baking these four years ago, when I was eleven and completely new to baking. My mum gave me the recipe so that I could learn the basics of baking and how food works. Now, I'm the go-to one in the house for birthday cakes and shared lunch bakes. These muffins are really easy, and easy to make with complete beginners.

I made it for my daughtersbirthday party and the kids loved it!

The original recipe was for blueberry muffins but you can substitute pretty much any flavouring. I've even subbed in cocoa for some of the flour to make chocolate muffins.

I love scones, but I was wondering about the difference between scones and muffins. That's how I came up with this recipe.When adding the egg, make sure it doesn't separate, do so in small batches. After adding the powdered ingredients, make sure you don't mix too much. Don't worry even if it's a little floury. Adding milk in small batches makes it easier to blend together. Recipe by Fuwafuwamiruku.

This ratio of the ingredients was the best to make this muffin.You can substitute the butter with vegetable oil, but adding butter gives a nice fragrance. Recipe by nyonta

This is my version of KerryAnnSmith's recipe.

I'm on a serving size kick and I love stuffing but don't want to over do it so I'm cooling everything I can in my muffin tins and these turned out great my children love them for lunches too..they are kinda crunchy like croutons on top and stuffing everywhere else.you should give them a try!!

I do not like dry muffins and wanted to eat ones that were moist even after some time. I learned the way to add butter and oil from a pastry chef's recipe. It's suitable for daily sweets or a gift for Christmas, Valentine's, or as a birthday present.You don't have to add salt or vanilla. If using an electric oven, bake at 180°C. When the muffins have completely cooled, store in a plastic bag or wrap with plastic wrap to avoid drying out. Try modifying the batter with matcha, cocoa powder, or coffee. For 5-6 muffins. Recipe by Iku..

I wanted to make simple muffins that tasted like they're from the bakery. Actually, mine are better than muffins from any bakery!They're best eaten 1-2 days after you make them. If they get dry, microwave and they'll become nice and soft again.These are very simple muffins so you can play with the flavour by using different variety of ingredients. By the way, I used pure white sesame oil, which has a richer flavour than regular vegetable oil. Recipe by choco811

5 minutes active time. Easy recipes for night time craving or morning breakfast, or even a coffee time with your family and friends. You can change the chocolate chips with other ingredients, or (in my case) just simply add others like banana or blueberry. The ingredients are for 6 small muffins or 3 large muffins.

Perfect morning or anytime snack :chef

Thinking of baking?..... Why not muffins? Try this recipe to make super soft.... delicious muffins.

This muffin was made by three of us. Shalini, Tanwisha and me . hope you will like it.

My friend at work didnt like icing so i made a muffin mixed so i could make different ones. I put the muffins in a cupcake container from the store so she could take them home and not worry about her returning the container.

#nonindian#post6

Yummy!!! :chef

I read this recipe at the library. I truly admire the simplicity of it. This time I made a maple syrup version, but I have made variations by adding fruits and chocolate.The only hint I can think of is not to over-mix the batter . You can make these muffins in no time!! It's delicious as-is but it's also delicious with raisins and chocolate added. Recipe by Accherunba

Use this bakery-tested recipe as a base to add fruit, nuts, chocolate chips, etc.Fresh or frozen fruit/berries can be used.

The taste is gorgeous

#mommasrecipesEnjoy this delecious wheat and oats muffins

This is a base recipe for muffins. Add your own variations ie coco powder for chocolate muffins or add in raisins into the finished batter. The change of oven teperature is to help the miffins dome nicely. Also quick and easy to make.I sifted double amouts of the dry ingredients and kept some in a sealed bag so that I can have a quick getaway muffin when I'm lazy.

These can also be used as a pancake mix.

Most of the traditional muffin recipes were too grainy and gritty. I wanted a muffin that was moist and light.

I was trying to use lemons and yogurt in one recipe so I was thinking of a pound cake, but my pound cakes never taste good and I haven't made muffins in a long time. So I altered a recipe I found online and made it to my liking. You can change the amount of lemon extract used depending on your preference.

These perfectly lemony and super moist muffins are my husband's favourite. I'm sure you'll love them too, if you are a fan of sweet and soury food. They are perfect combination of lemon and coconut. 😊

I had a bunch of muffin mixes laying around. So I decided to get creative!