Large Vanilla Muffins – 3 varietes !

Vanilla muffins with peanut butter chips !

Tilbake til oppskriften på norsk !

A basic muffins recipe can be used to add more flavors as you wish. Divided the dough into 2 or 3, and several flavored varieties can be made from the same batter.
Add  to the batter chopped chocolate, nuts, mashed banana, chopped marzipan or fill the freshly baked muffins with jam, custard or vanilla-chocolate custard.
Today I made three flavors from my batter!
1 part ordinary vanilla muffins,  1 part peanut butter chips muffins and 1 part I filled with raspberry jam.

8 large muffins

• 5.3 oz (150 gr) sugar
• 9 oz (250 gr) flour
• 1 /2 tsp baking soda
• 1 tsp baking powder
• 1 /2 tsp salt
• 2 tsp vanilla extract
• 2 eggs
• 1.7 fl oz (1/2 dl) canola oil
• 3.5 oz (100 gr) yoghurt
• 6.8 fl oz (2 dl) milk

This batter is made in minutes.
Combine all the dry ingredients in the baking bowl and blend well together.

In another bowl add eggs, youhurt, canola oil, vanilla extract and milk. Beat well using a hand whisk.

Turn on your hand hold mixer or the standin mixer on low speed, or whip the wet ingredients into the dry using  a hand whisk.
Whisk until the batter is smooth.

I use large muffin liners  in my usual muffin tray and filled each cup up to the same height as the top of the pan.

Bake in middle section of oven at 350 F (180 C ) degrees for 25 minutes or until a stick poked in the center of a muffin comes out clean.

Vanilla muffins!

Vanilla Muffins with jam – raspberry!

Would you like jam filled muffins, you can hollow them using an apple core remover or a muffin plugger,  poure  the jam into the hole and add some of the muffins back on top as a lid. I use a piping bag and a tip and fill the jam directly, without cutting a core,  into the muffins after they have cooled  for 5 minutes.

Add nuts, chocolate chips or peanut butter chips and stire it  into the batter.

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