3 muffin mixes you can make in minutes

Grand Rapids, Mich (WOTV) - Multitasking in the kitchen can be a lifesaver, especially during the holidays. Need an assortment of muffins but short on time? Try this...

•Use your favorite basic muffin recipe.

•Make enough batter so you can split it into thirds.

•Add different flavorings to each; using spices, nuts and fruit.

Here is my favorite base muffin recipe (GF). It can be spilt into three batches of batter. Add a different flavoring to each, and VOLIA...three different types of muffins! This will save you precious time and money.

Vanilla Muffins

(V/GF)

Makes approximately 4 dozen mini-muffins

3 C Flour, gluten-free (I like Bob’s Red Mill All Purpose GF Baking Flour )

1 t Baking powder

1/2 t Baking soda

1/2 t Sea salt

1 C Earth Balance Buttery Spread

1 1/2 C Sugar, raw turbinado sugar, plus extra to sprinkle on top

2 t Vanilla extract

1/2 C Apple sauce

2 T Flax, ground

6 T Water, purified and warm

1 T Lemon juice

1 C Milk, plant-based (i.e. soy, almond, rice or other)

Muffin batter 1:

1/2 t Cardamon, ground

Muffin batter 2:

1/2 t Cinnamon, ground

1/2 C Apple, peeled and chopped

1/4 C Walnuts, toasted and chopped

Muffin batter 3:

1/2 t Nutmeg, freshly grated

1/2 C Blueberries

1/4 C pecans, toasted and chopped

Preparation:

Preheat oven to 350°. Butter two mini-muffin pans and dust with flour, tapping off excess. By hand, whisk together flour, baking powder, baking soda and sea salt. Using a mixer fitted with a paddle attachment, beat the Earth Balance Buttery Spread, sugar, vanilla extract together. Add to the mixer apple sauce. Hand stir the ground flax with the warm purified water in a ramekin and when combined into a paste add to mixer. Add lemon juice to mixer. At a low speed, add flour mixture and milk alternatively until combined.

Divide batter into three. Add individual spices, fruits and nuts then hand mix to combine. Fill mini-muffin cups 1/2 to 3/4 full and tap pan to release any air bubbles. Bake for 18 minutes. Remove from the oven and let cool, then transfer to a wire cooling rack. Finish each muffin with a sprinkle of raw turbinado sugar.