Muffin Base Recipe and Variations

One of the first things I started experimenting with was muffins! I will link the base recipe I was using and then add the variations I did! 


I would make several variations of muffins from this recipe! 

If I wanted to use frozen fruit, I would add extra flour until it was thick. Thicker than cake batter but looser than cookie dough. That way when the ice melted off the blueberries it wouldn't be too wet. 

Mint Chocolate Chip Muffins:
Add 2-3 teaspoons of mint
Mini chocolate chips (1-2 cups)
Green food coloring (optional)

Peanut Butter Chocolate Muffins:
1/3 cup of cocoa 
About 1/4-1/2 cup of peanut butter

Lemon Blueberry Muffins 
About 1 cup of blueberries
Lemon zest
1-2 tablespoons of lemon extract 

Double Chocolate Chip Muffins 
1/4 cup of cocoa 
1 cup of chocolate chips 

Blueberry Muffins:
About 1 cup of blueberries 

With the Namaste recipe, you need to watch the texture. I prefer King Arthur GF flour, I usually need another 1/2 a cup of flour to get it right. Although I'd recommend adding 1/4 until the texture is correct. 

With the frozen blueberry, as mentioned previously, you want it thicker so that way when the blueberries melt it doesn't cause the batter to become too runny. 

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