The “Nothing Muffin”

 The Nothing Muffin

A couple of days ago, I decided that I wanted to rediscover my old school muffin cookbook. This baby’s been alive and kickin’ since 1982. No joke. Soo, the spiral binding is a little worse for wear, and the pages are a wee bit stained,…it’s still looking pretty spiffy, despite being 210 years old. Ohh, you weren’t aware?? Uhh, yeah, cookbooks’ ages are calculated in dog years.

 The Nothing Muffin

Aaaannnnd, we’re back.

So, I pulled this little guy off the shelf, dusted him off a bit, and geekily enjoyed flipping through the much-loved pages.

After weighing my options, I opted to engage my, perhaps underused, creativity and whipped up the basic muffin batter. I then delighted myself by dreaming up different flavour combinations. Strangely, this batter makes only 8 muffins, not the standard 12, and while I considered scaling the recipe up to fill my muffin tin, I stuck with the original recipe.

I could certainly have chosen to try just a couple of different combinations, but where’s the fun in that?

After some careful deliberation, I decided to bake the following muffins:

 The Nothing Muffin

1. spicy chocolate chip (using red pepper flakes)
2. crystallized ginger and cardamom
3. mixed berry
4. peanut butter and cherry jam
5. lemon-orange poppy seed
6. pecan with a sweetened cream cheese center
7. granola (using homemade granola)
8. apple-cinnamon

 The Nothing Muffin

It was all kinds of fun until dish time rolled around.

This muffin batter is fabulous if you want to be creative with your own flavours. You could simply bake it as is, but that’s much less exciting.

The “Nothing Muffin”

Adapted from Muffin Mania, 1982

Ingredients
2/3 cup all purpose flour
1/3 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1/2 cup milk (I used skim)
2 Tbsp melted butter
2 Tbsp extra virgin olive oil
1 egg
1 tsp vanilla extract (optional)

Directions
1. Preheat your oven to 375 degrees and line a standard size muffin tin with liners (or lightly grease). Since this recipe only makes 8 muffins, you’ll only need to line or grease 8 of the 12 spaces. Fill the empty four cavities with a little bit of water to ensure that your tin doesn’t warp in the oven.
2. Stir together the dry ingredients (the first 5).
3. In a medium-sized bowl, whisk together the wet ingredients (the last 5).
4. Stir the dry ingredients into the wet, only until moistened. Over-mixing = tough muffins.
5. Add whatever your heart desires to the batter. If making different versions, divide the batter in equal size portions into smaller bowls prior to adding any of your extra ingredients.
6. Fill the muffin tin with your little delights.
7. Bake for 15-20 minutes. Until a toothpick comes out clean.

 The Nothing Muffin

Please let me know if you come up with any, extra-special, incredibly-delicious, combinations! I’d love to expand my own repertoire.

des bizous!

 

  • Linda Alice McDiarmid

    I especially love the bizous….however the muffins look great also!

    • http://culinaryadventuresinthekitchen.wordpress.com culinaryadventuresinthekitchen

      xxxxxx

  • http://thesubjectivist.wordpress.com/ Amrita

    Pure genius that recipe is! thanks for sharing!

    • http://culinaryadventuresinthekitchen.wordpress.com culinaryadventuresinthekitchen

      Hi Amrita!
      Yeah, I was pretty excited to re-stumble upon it. With a few tweaks it became even slightly healthier, and I had a great time dreaming up combinations! Thanks so much for the kind words :)

  • http://katieatthekitchendoor.wordpress.com katieatthekitchendoor

    But which one did you like the best?!

    • http://culinaryadventuresinthekitchen.wordpress.com culinaryadventuresinthekitchen

      Hi Katie :)
      Good question! It was an incredibly close race, but I’m going to have to choose the muffin with the peanut butter and homemade cherry jam center as worthy of the championship title. Very delicious.
      Thanks for checking it out!

  • http://cupcakemuffin.blogspot.com sara

    Such a great idea, this is so much fun! Love all the combos you made! :)

    • http://culinaryadventuresinthekitchen.wordpress.com culinaryadventuresinthekitchen

      Thanks so much, Sara! I had a fabulous time thinking outside the box and baking them!! Please let me know what interesting combinations you come up with :)

  • http://www.facebook.com/profile.php?id=507018346 Alex Aiken

    These look great! I really like the picture with the division of the flavours… Although I would have eaten the errant piece of candied ginger!

    The chili chocolate must have been really cool with chili flakes, and by cool I mean infernally hot! (in a good way)

    • http://culinaryadventuresinthekitchen.wordpress.com culinaryadventuresinthekitchen

      SOO glad someone noticed that little piece of non-conformist ginger. Well done. It was my favourite part of that entire picture.

  • http://www.glutenfreegabber.com GlutenFreeGabber

    Wow, what a great recipe. I love the idea of having one basic recipe and making 12 different cupcakes to suit your tastes. I think I will use it and adapt it to be Gluten Free and try some recipes for my blog as well.
    Thanks,

    • http://culinaryadventuresinthekitchen.wordpress.com culinaryadventuresinthekitchen

      Awesome!! Please let me know how it goes :)

  • http://flannelberry.com/ flannelberry

    I love the idea but must confess… mine turned out dry. I’m going to retry tonight but add more liquid and see how it goes. The concept is wonderful!

  • plainblacktights

    I used to use the old nothing muffin recipe, the one from muffin mania, but having tried this one, I don’t think I’m ever going back. I love it!
    I used lemon and orange zest with dark chocolate chips and they turned out great (:

    • http://culinaryadventuresinthekitchen.wordpress.com culinaryadventuresinthekitchen

      AMAZING! Thanks so much for the wonderful message :)