Make a Batch of Easy Mix-and-Match Muffins

We know you like baking quick-and-easy recipes and personalizing your food. This Mix-and-Match muffin recipe from the Midwest Living® Test Kitchen helps you do both. Follow the basic recipe to create a quick, versatile muffin mix. Then choose other ingredient combinations (a liquid, a stir-in and a topping) to create your personalized recipe with a sweet or savory twist.

Even the basic recipe gives you some choices for making it your own. Pick the type of flour; granulated sugar or brown sugar; buttermilk or milk; and butter, margarine or cooking oil.Link to the main recipe below, and follow the slide show for a look at all the ways you can personalize your muffin mix.

Pictured, L-R: Minis with yogurt and streusel topping; standard with red bell pepper and Parmesan; jumbo with dried cranberries and streusel.

Mix-and-Match Muffins

Once you've got your basic ingredients together, you can choose from flour options. Two cups of all-purpose flour will do, but for variations, try substituting part of the all-purpose flour with:-- buckwheat flour-- quick-cooking oats-- yellow cornmeal-- rye flour-- whole wheat flourOur recipe gives you the proportions for each substitution. All the variations will make a heartier muffin with richer color.Mix-and-Match Muffins

When the basic recipe's dry ingredients are ready, it's time to mix the eggs, milk and butter with a liquid that will make the recipe special.If you're making a savory muffin, try 3/4 cup of one of these ingredients:-- ricotta cheese-- dairy sour cream-- plain yogurt -- finely shredded unpeeled zucchiniYou'll get a hint of tang with the dairy products or a nice dash of color and texture with the zucchini.If you're making a sweet muffin, try 3/4 cup of one of these ingredients:

• canned pumpkin

• unsweetened applesauce

• lemon curd

Finish off your savory muffin with a stir-in such as 2-4 tablespoons of one of these add-ins:-- green onions -- snipped fresh chives -- snipped fresh parsley (shown)-- finely chopped onion -- finely chopped green or red sweet pepper -- finely diced cooked ham-- crumbled crisp-cooked bacon-- Parmesan cheese (2 tablespoons)-- poppy seeds (1 tablespoon)

Once the muffin mix is complete and poured into pans, add a savory topper such as 1/3 cup crushed potato chips or cereal flakes.

Stir-ins for sweet muffins include 3/4 cup of your choice of:

• fresh or frozen blueberries (or 1/3 cup dried blueberries)

• raisins

• coarsely chopped dried cranberries or cherries

• snipped pitted dates

• snipped dried apricots

• snipped dried figs

• snipped dried plums

For a sweet topping, try streusel: 3 tablespoons all-purpose flour, 3 tablespoons brown sugar and 1/4 teaspoon ground cinnamon or ginger. Cut in 2 tablespoons butter to resemble coarse crumbs. Stir in 2 tablespoons chopped nuts and 2 tablespoons coconut, if you like.

To make muffins in a size other than standard (2 1/2 inches), prepare the batter as directed, but adjust baking time and temperature.

Mini (1 3/4 inches): Bake 10 to 12 minutes at 400 degrees. Yield: 42.

Jumbo (3 1/2 inches): Bake 30 minutes at 350 degrees. Yield: 6.

Muffin top (3-3 1/2 inches): Bake 8 to 10 minutes at 400 degrees. Yield: 12.Pictured: Minis with yogurt and streusel topping