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Last week I shared how we (the fam) are trying to get rid of some of our overused supermarket products. I am not committing to cutting EVERYTHING out, but starting with what we consume most.
I shared my granola bar recipe, which I will be making tomorrow, This time we are doing chocolate chips and raisins! The family gobbles them up along with these mini-muffins.
The mini-muffin recipe I am going to share with you is an easy on-the-go snack, or breakfast addition. I store them in snack-sized bags in the refrigerator in quantities of four. Trust me, this limits you from devouring way more than you should.
I like to use a silicone mini-muffin tray to bake. They are really easy to clean, and to pop out the muffins. I still find oiling them up a bit helps tremendously for clean-up, but not necessary. I also use these mini-muffin trays for bath bombs or you could use it for making dishwasher and toilet tabs. VERY versatile.
Another Versatile Recipe.
The versatility of this recipe is almost as great as the granola bars. The three variations I have toyed around with are: blueberry, confetti and chocolate chip. These are the boys’ favorites to eat, but most of all they love chocolate chip.
You could do cinnamon swirl, rhubarb (which is on my list to try!), strawberry, and really… the list is endless.
Please send me pics/comments of what variety your family eats the most! I LOVE new ideas.
Mix with caution!
It is important to mix the dry and we ingredients separately.
This will prevent over-mixing the batter resulting in tough muffins. You might be a tough cookie, but you don’t want to make tough muffins. 😉
Once the dry and wet ingredients are mixed separately, go ahead and combine them just until there are no flour clumps.
Choose Your Flavor & Bake!
Once the wet and dry ingredients are combined, carefully fold in your flavor variation. I usually add 1/2 c of the flavor the kids are asking for. This seems to be enough, but feel free to adjust!
Fill the pans 1/2-2/3 full and bake 15min.
Once the muffins come out of the oven, I carefully transfer to a cooling rack. A few may end up in my pie-hole, but don’t tell the kids.
Don't Forget the Topping!
The confetti muffins, I enjoy making a glaze of sorts to cover the muffins. This is delicious!
Chocolate chips I enjoy sprinkling a few chips on top before baking.
You could make a yummy struesel for the fruit variations.
- 1-1/2 c Flour
- 3/4 c Sugar
- 2 t Baking Powder
- 1/2 t Salt
- 1/3 c Vegetable Oil
- 1 Eggs
- 1 t Vanilla
- 1/2 c Milk
- 1/2 c Sprinkles or Mini Chocolate Chips
- Preheat oven to 400 degrees F. Spray muffin tins.
- Mix dry ingredients (flour, sugar, baking powder, and salt).
- Mix all wet ingredients separately (milk, butter, eggs, vanilla, lemon juice, and oil).
- Mix wet and dry ingredients until combined (do not overmix). Fold in the sprinkles.
- Fill muffin tins 2/3 full and bake 15 min.
If you ever have any questions, or ideas for future blogs, comment below or shoot me an email!
From the farm,