any-way-you-want-em muffins

The original title of this post was supposed to be Blueberry Coffee Cake Muffins, but since I used the recipe for that and then ended up making three different kinds of muffins, I decided that they should be given a more appropriate name. So that's where this Glee/Journey inspired name came from. And yes, I love Glee. Don't judge me. Anyway, I switched it up a little, since in this house a whole batch of one type of anything seems to get boring fast having only two of us to eat them. So instead of making twelve of one kind, I made four blueberry, four cinnamon, and 4 chocolate chip coffee cake muffins using a simple plain muffin recipe as my base, and the same coffee cake crumble on top. So let's get started!


Any-way-you-want-em (Insert Name Here) Muffins

2 cups flour
1 tsp baking soda
2 tsp baking powder
1/2 cup white sugar
1/2 tsp salt
4 egg whites
1 1/4 cup milk, skim
1 cup blueberries, chocolate chips, or whatever
(chopped pecans, raisins, all of the above, etc.)
1 tbsp cinnamon, if that's the way you're headed


Topping:
1/4 cup flour
1/3 cup brown sugar
2 tsp butter or margarine, softened
1/2 tsp cinnamon
Mix with a fork or pastry cutter until mixed and crumbly. Have this ready before you mix the muffin batter.


Prehead oven to 400 F. Spray, grease or line a 12 count muffin pan. In a large bowl, mix flour, baking soda, powder, sugar and salt. In another bowl, beat egg whites and milk until combined. Add egg mixture to dry mixture, and blend until thoroughly combined.


So this is where you can get creative. I spooned the batter into the cups now and then added a bit of cinnamon to some and swirled with a toothpick, then sprinkled chocolate chips onto some others and pushed them down into the cups, then did the same to some with the blueberries. Then, I added the crumble on top of each muffin. Easy! And adaptable, which I really love about this batch. If you just want one kind of muffin, you can simplify this by adding your preferred ingredients before you scoop the batter into the cups. Bake for about 15-18 minutes or until light golden brown. Cool and store in an airtight container.