We really like putting together mini-muffins when we need to make snacks for the church’s social hour. They’re fast to put together, fast to bake, and easy to eat. What more could you want in a snack? Well, for us, we want variety, too. No one wants the same favor muffin each time; they want to try something new, and so do we. Fortunately, muffins fit the bill for that, too, because it’s easy to change the ingredients that add the flavor, and have an entirely different muffin.
Mini Bouchon Carrot Muffins
As we were making these, disaster struck. Our faithful camera self-destructed, so you won’t see how these carrot muffins turned out, but you will see most of the steps, so you can scratch ’em out yourself.
We decided to make these for our fellow Monday night volunteers, mainly because they sounded healthy. After all, it’s like eating carrots, right? Of course not; it’s more like eating cake with some carrot pieces, but, that’s okay, too (we were going to go with chocolate muffins, but changed our minds at the last minute).
Wild Blueberry (or Blackberry) Muffins
We made up these muffins for breakfast on Valentine’s Day. Now, we know that this post is too late for you to do the same, but you can always keep this recipe in mind for another special day. And, what’s really nice, as you’ll see, is that the muffin batter is made the day before, so you can get up in the morning, heat the oven, spoon out batter, and have fresh, warm muffins in under an hour.