Magic Muffins

This is a great quick recipe, perfect for those times when you’re being careful with your money or don’t feel like shopping, but need to satisfy a craving for something a little sweet. I give recipes like this the name “magic” because they can be made with a wide variety of ingredients (Magical Options) and they come out a little different every time, depending on what you have in the kitchen…. they’re a nice dessert, a great snack, a quick breakfast and a super gift for friends and neighbours… enjoy!


Dry ingredients:

2-3 Cups Muffin mix and a few Magical Options (see below)

Wet ingredients:

1 C water, 1-2 T cooking oil (or melted margaine or butter) and an extra cup of water

Mix your wet and dry ingredients separately, then make a ‘well’ in the middle of the dry. Add the wet mix to the well, stir it through to coat the dry mix; keep adding water a little at a time until the mixture is moistened all the way through, but not too stiff to stir. Set aside.

Preheat oven to 350ºF and grease your muffin tins well. Fill to 3/4 full of muffin batter, bake for 20-28 minutes or until they spring back to the touch and smell just right.

Magical Options (pick a nice combination from below and use your imagination!):

1/2 cup shredded coconut 1/2 C raisins or currants, chopped dates, dried cranberries, papaya, apricots…

1/2 cup sunflower seeds, almonds, walnut or pecans

1 tsp. powdered ginger 1 tsp. cinnamon powder

1 plain chocolate bar, chopped (or 1/2 C chocolate chips, or 2-4 T. cocoa

1 small apple, chopped or 1/2 C blueberries, strawberries

Muffin Mix

1) Store bought mix: you can find cake or muffin mix on sale and add “Magical” stuff from your kitchen

2) Homemade mix: 3 cups flour (or 2 Cups flour and 1 cup oats) 2 tsp. baking powder 1/2 tsp. salt 3/4 C of sugar, or more or less to taste


Fruit Filling: Fill each muffin tin half-way and add 1/2 tsp jam, jelly or soft fruit in the middle. Fill the cups 3/4 full with the muffin batter and bake!

Time Savers:

1) Keep half of the batter in a clean jar in the fridge to make fresh muffins quickly anytime; the batter will keep for 4-7 days.

2) Make a big batch of dry muffin mix and keep it in the freezer – When you’re ready to make muffins, shale out what you need into a big bowl, add your wet ingredients and magical options and bake.

Sweet combinations:

“Fruity” explosion: Add chopped apple and a few raisins and berries to the dry mix; put a spoonful of jam in the middle of 2 layers of batter.

Ambrosia: Add coconut, ginger, cinnamon, almonds and orange essence, diced orange rind or mashed banana.

Gourmet ideas: You can blend a whole orange with the seeds removed into the wet mix, add some chocolate chips or cocoa to the dry and make a nice chocolate orange muffin!) How about lemon, poppy seed and cornmeal?

Savory Combinations: Leave out the sugar and add one or a combination of: Shredded cheese, chopped sundried tomatoes, cooked beans, diced carrot, fried minced onion, celery

Add herbs and spices – chili powder, oregano, rosemary, parsley , olive oil

Rough Times Bacon ‘n’ Egg Muffin: (you’ll never want to stop at a fast food place for breakfast once you’ve tasted these! ) Put a small piece of cooked bacon (vegetarians can use soy bacon), a bit of grated cheese and a spoonful of stirred raw egg in the middle of each muffin, fill the muffin cup with no-sugar batter (you can add a few herbs too!) and add a little grated cheese on top. Bake as usual.

Tip: Don’t have a muffin tin? Well, use a cake pan, a frying pan with a heatproof handle, small tart or other baking dishes – or get to the second hand store and find a nice muffin tin… it’s still probably cheaper than buying those store-bought muffins.

Much Love, Gramma Willi

Good Clean Food for Everyone!

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4 CommentsLeave a comment

  1. Gramma Willi,
    I was reading the blog and stumbled upon the magic muffin recipe. I have already been making some just like them in big batches and freezing them to have ready-made breakfasts for school. My favorite combination I call “Maine/Maritime Pride”
    – shredded parsnip ( and/or carrot)
    – fresh or frozen cranberries cut in half ( cheaper than sweetened dried)
    – a drizzle of maple syrup.


    • I’m really glad that you’re making your own… good food for everybody!

  2. Hi Willi!
    Just enjoying some wonderful Magic Muffins. Thanks for the recipe.
    This recipe is fast, easy and has ingredients that everyone usually has on hand. I had a couple of small, very ripe bananas and two spies (the apple kind, not the Bond kind) that either had to be used or thrown away so I tossed them in there along with some cinnamon and vanilla – sprinkled some cinnamon sugar on top and voila!! Home-baked muffins in less than an hour – baking time included!
    I didn’t have a mix so I made the dry mix myself. I didn’t get the rise that I would have liked. Is there anything I can do in the future to make the muffins a little taller and a little less dense?
    Thanks again, Willi!
    Keep those awesome recipes coming!!

    ps – I’ve eaten two of them while I wrote you this letter…..they’re absolutely addictive haha!!

    • Right on Fibrefoxx! I’m real glad that you found the muffins taste great and easy to make! Cinnamon sugar on top! – magically great allright, yumm!
      About your question, a few of things come to mind:
      1) you might have used too much liquid and/or not enough flour, sugar/salt and baking powder – remember, the bananas count as a wet ingredient!
      2) If it’s a cool damp day, baked goods sometimes don’t rise so well; adding a little extra baking powder and a 1/2 teaspoon of soda should help make sure that your muffins rise; make sure that your oven is hot before you put them in.
      3) Be careful how much bulk you add with “Magical Options”; it’s amazing how only little wee bits of ingredients can make muffins so full they’re more like fruitcake (which is ok, btw 🙂
      Here are the (approximate) quantities of “options” that I put into my last batch of 3 cups dry mix including flour, salt sugar and baking powder: 1/2 C oatmeal, 1/3 C raisins, 2 T sunflower seeds, 3 T shredded coconut. In the “wet” mix I added 1 small apple, chopped; if I had used bananas I would have used less water (and perhaps no oil, depending on who I’m cooking for). I put 1/2 tsp. of apricot jam in the middle of each muffin – beautiful!
      Thanks for your sharing and great question! Much love, Gramma Willi

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