Muffin Master!

This weekend I was asked to make 100 muffins and cupcakes for our local winter mountain bike event (remember- S works at the bike shop).

I made 8 dozen in one day! I didn't mind because it rained all day Saturday anyways.

Menu

1. Banana Applesauce Muffins
   
2. Banana Applesauce Muffins
   
3. Yogurt Muffins
   
4. Peanut Butter Muffins
5. Blueberry Muffins
   
6. Vanilla Cupcakes
7. Vanilla with mini chocolate chip Cupcakes (now named Dalmatian Cupcakes)
   
8. *My Famous* Pumpkin Chocolate Chip Cupcakes

All supplies cost under $20 including new all-pupose flour (10lbs), whole wheat flour (5lbs), and sugar (5lbs). I did not buy any new spices or extracts. I have over half of the all purpose flour and a whole lot of the whole wheat sugar left! The local bike club is paying me back for the ingredients and so I am going to give them the $20 receipt! I get to keep the left over flours and I didn't charge them for my stuff or time!

Things I learned:

Mini Chocolate Chips are AMAZING! (Now that I think about it I didn't charge the club for these because I was not planning on using them- oh well, still "free" flour!). I used them in the second batch of vanilla cupcakes for something more exciting than plain and they were a hit! One of my friend named them Dalmatian and I think the name will stick! Oh! The reason I bought the mini ones- they were one sale! (Cha-Ching!).

Even though I named them *My Famous* Pumpkin Chocolate Chip, they are the ones that go the fastest and people keep coming back for. Although they are the strangest sounding, I should always make 2 dozen!

Yogurt Muffins have possiblity- maybe I should have experimented first. I wanted to make these because they sounded amazingly moist. I only had plain yogurt so that its what I used, the recipie claimed that pineapples yogurt is very good. I think I will have to try it!

Yes, Bananas that are not quite super ripe can be helped along with a teaspoon of vinigar- it makes the muffins not so sweet. Bummer! My favorite new recipe I posted a while ago didn't go over so well because they were super bland. I guess the ripeness adds sweetness (where as the vinegar defiantly negates that) they also add moisture. For the two dozen that I made I also cut the moisture by lowering margarine to 1/2 cup from 1/3 cup and subbed 1/2 cup of the all-purpose flour for whole wheat. Bummer- now S and I have about 20 muffins we have to finish off for breakfasts. I added jelly to mine today!

Yeah! I accomplished blueberry muffins! I am so proud of myself! I went ahead and used frozen blueberries and I even coated them in flour so they wouldn't sink. They didn't! But I should have rinsed them first, they did leave blue streaks in my batter and muffins but they were still appetizing looking and people ate them!

I might work on posting recipes soon- but we will just have to see how much of my amazing-ness I want to share!