![]() Or substitute fruit juice for part or all of the milk. Or substitute buttermilk or sour milk (add a tablespoon of vinegar to 1 cup milk). ![]() Or substitute 1 cup cooked oatmeal, rice, or cornmeal for 1/2 cup of the white flour and decrease liquid to 1/2 cup. Or substitute oatmeal, cornmeal, whole-wheat flour, rye flour, or flake cereal for 1 cup of the white flour. ![]() Grain(s): Use 2 to 2 1/2 cups of white flour. The quantities listed are for a single batch of 12 muffins. This will allow you to use ingredients that are cheap in your part of the country, use up odd leftovers, and accommodate dietary restrictions.” Scroll to the bottom of the page for my recipe, or continue reading if you would like to see the basics of the Tightwad Gazette muffin recipe to create your own.įrom the Tighwad Gazette, “Amy Dacyczyn says: Instead of sharing a single muffin recipe, I wanted to share the process of creating muffin recipes. My rendition of this recipe is for Cinnamon Blueberry Muffins with Oat Crumble Topping. I love how this recipe doesn’t give you the exact ingredients, instead it tells you what ratio you should use for each type ingredient so that you can use whatever you have on hand and really make them your own. I’ve been on the hunt for simple, versatile recipes using pantry staples and I have found a great one! I came across this recipe from the Tightwad Gazette and I knew I had to give them a go. ![]()
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