Best 3 Ever Ready Muffins Recipes

Ever Ready Muffins: A Delightful Trio of Flavors to Start Your Day

Muffins, the beloved breakfast and snack companions, are now elevated to a whole new level with the Ever Ready Muffins recipe trio. Bursting with flavor, these muffins are more than just morning treats; they are delightful culinary experiences that will tantalize your taste buds and satisfy your cravings. From the tangy burst of Lemon Poppy Seed muffins to the indulgent richness of Chocolate Chip muffins and the classic comfort of Blueberry muffins, this recipe collection offers a perfect muffin for every palate and occasion. Whether you're looking for a quick grab-and-go breakfast, an afternoon snack, or a sweet ending to a meal, these Ever Ready Muffins are sure to become your go-to recipe. With their moist and fluffy texture, irresistible flavors, and ease of preparation, these muffins are the epitome of convenience and enjoyment.

Here are our top 3 tried and tested recipes!

MASTER MUFFIN RECIPE

Master Muffin Recipe image

Use this master muffin recipe to make any muffin you love! They're basic, easy, delicious, and freezer friendly.

Provided by Sally

Categories Muffins

Time 45m

Number Of Ingredients 11

Ingredients

1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (115g or 1 stick) unsalted butter, softened to room temperature
3/4 cup (150g) packed light brown sugar (or granulated)
2 large eggs, at room temperature
1/2 cup (120g) sour cream or plain yogurt, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1/4 cup (60ml) milk (any kind), at room temperature

Steps:

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and continue to beat on low until combined. Fold in add-ins. (See flavors/details in the notes below.)
Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Glazed muffins stay fresh stored in the refrigerator for 1 week, unglazed muffins stay fresh stored at room temperature for a few days- then transfer to the fridge for up to 1 week.

EVER READY MUFFINS

Ever Ready Muffins image

Got this great recipe at a bed and breakfast in New Hampshire. Batter keeps up to 6 weeks in refrigerator; makes lots of delicious muffins. High in fiber.

Provided by Hugce

Categories Quick Breads

Time 40m

Yield 48-36 muffins

Number Of Ingredients 10

Ingredients

1 (15 ounce) box Raisin Bran cereal
5 cups flour (unsifted)
3 cups sugar
2 teaspoons salt
5 teaspoons baking soda
4 eggs, beaten
1 quart buttermilk
1 cup oil
1 cup raisins
1 cup chopped walnuts

Steps:

Combine dry ingredients.
Combine other ingredients and add to dry ingredients.
Mix with spoon just to moisten.
Fold mixture.
Put in refrigerator overnight.
Spoon into greased muffin pans, being careful to take batter from sides and not mix batter anymore.
Bake on bottom rack at 400 degrees for 5 minutes; then bake on top rack 15 minutes.

Nutrition Facts : Calories 203.4, Fat 7.1, SaturatedFat 1.1, Cholesterol 18.4, Sodium 308.4, Carbohydrate 32.9, Fiber 1.7, Sugar 18.2, Protein 3.8

EVER-READY OAT/BRAN MUFFINS

Ever-Ready Oat/Bran Muffins image

This is a recipe my grandmother gave to me and I believe she got it off a bag of Quaker Oats. It is the best bran muffin recipe I have tried. I misplaced the recipe and couldn't find it online anywhere, so I'm posting it here so I can find it. I remember my grandmother making these when we'd go to stay with her and I loved them. I usually store the unused batter in plastic containers in the refrigerator. I fill the containers with the batter and then put a layer of plastic wrap over the top before I put the lid on...I find the batter keeps longer that way. Also, by putting it in a couple of smaller containers, rather than one large one, the batter keeps longer because you aren't exposing it until you use it. I'm not sure exactly how many muffins this will make because I've never made them all at once, but it makes alot.

Provided by Kaytie Did

Categories Breads

Time 30m

Yield 60 approximately

Number Of Ingredients 11

Ingredients

2 cups boiling water
2 cups natural bran
5 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon salt
1 cup shortening
3 cups sugar
4 eggs
4 cups buttermilk
4 cups oats
2 cups raisins

Steps:

Preheat oven to 375 degrees.
Pour boiling water over bran and let stand.
Combine flour, baking soda and salt in a very large bowl. Stir well to blend.
In a separate bowl, cream shortening and sugar together. Then add eggs and buttermilk. Mix well.
Add liquid ingredients to flour mixure and mix well.
Add oats, raisins and bran (the bowl will be very full). Stir well to blend.
Fill greased muffin cups 3/4 full and bake at 375 for 15-20 minutes.
Store unused muffin batter in refrigerator until ready to use. Mixture can be kept up to 6 weeks.

Nutrition Facts : Calories 178.3, Fat 4.8, SaturatedFat 1.2, Cholesterol 14.8, Sodium 171.4, Carbohydrate 31, Fiber 2.1, Sugar 14, Protein 4.2

Tips:

Use fresh ingredients: Fresh ingredients will give your muffins the best flavor and texture. If possible, use organic or locally-sourced ingredients.
Don't overmix the batter: Overmixing the batter will make your muffins tough. Mix just until the ingredients are combined.
Fill the muffin cups evenly: This will help the muffins bake evenly.
Don't open the oven door during baking: Opening the oven door during baking can cause the muffins to fall.
Let the muffins cool before serving: This will help them keep their shape.

Conclusion:

These ever-ready muffins are a delicious and versatile breakfast or snack. They are easy to make and can be customized to your liking. With a few simple ingredients, you can create a batch of muffins that will please everyone. So next time you're looking for a quick and easy breakfast or snack, give these muffins a try.