Video Recipes

Blueberry Muffins

Chocolate Chip Muffins

Apple Cinnamon Muffins

Orange Cranberry Muffins

Breakfast Bonanza

Super Chocolate Muffins

Muffin Tutorial

Cleaning Tutorial


Here are some recipes to make your experience with the Muffin Maker more pleasurable.

These recipes are included with every Muffin Maker.


Share your creative baking spirit with others!

Recipe Tips


Use plenty of oil or butter when using the Muffin Maker.

Even though the Muffin Maker has a non-stick coating it is highly recommended to use plenty of oil or butter to improve the release of the baked treats in addition to making it easier to clean the Muffin Maker.

Best Oils and Fats to Use


Butter: Tried and true, best flavor, not us unhealthy as previously thought.

  • Not Vegan
  • Not Vegetarian
  • Gluten Free
  • Handles Medium Heat

Vegetable/Canola Oil: Widely available, cheap, neutral flavor.

  • Vegan
  • Vegetarian
  • Gluten Free
  • Handles High Heat

Coconut Oil: Great flavor, healthy, suitable for most diets

  • Vegan
  • Vegetarian
  • Gluten Free
  • Handles Medium Heat

Olive Oil: Healthy with a strong flavor. Good for lower temperatures.

  • Vegan
  • Vegetarian
  • Gluten Free
  • Handles Medium Heat

Peanut Oil: Handles high heat, great flavor, trans fat free.

  • Vegan
  • Vegetarian
  • Gluten Free
  • Handles High Heat

You Can Bake

Brownies
Brownies
Chocolate Chip Muffins
Chocolate Chip Muffins
Poached Eggs
Poached Eggs
Garlic Cheese Biscuits
Garlic Cheese Biscuits

  • Brownies
  • Scones
  • Poached Eggs
  • Plain or Pancake Muffins
  • Blueberry Muffins
  • Lemon Poppy Seed Muffins
  • Cinnamon Raisin Muffins
  • Apple Cinnamon Muffins
  • Chocolate Muffins
  • Chocolate Chip Muffins
  • Banana Muffins
  • Strawberry Muffins
  • Pumpkin Spice Muffins
  • Rum Cake Muffins
  • Cranberry Muffins
  • Bran Muffins
  • Cornbread Muffins
  • Biscuits
  • Breads
  • Backcountry Bakery’s Breakfast Bonanza
  • Carl’s Crazy Cheesy Cornbread

Muffin Maker Recipes


Awesome DIY (Do-It-Yourself) Muffins

Vegetarian (not vegan)
Serving size: 4 muffins
Cooking time: Approximately 10-15 minutes (cooking time varies)

Ingredients

It’s amazing how pancake mix tastes exactly like muffin mix!!!
(I would recommend a just-add-water or complete pancake or waffle mix.)

Plain or Pancake Muffins: 3⁄4 cup pancake mix

Apple Cinnamon Muffins: 1⁄2 cup pancake mix, 1⁄4 cup dried apples (or 1⁄4 fresh apple), pinch cinnamon (watch how-to video)

Cinnamon Raisin Muffins: 1⁄2 cup pancake mix, 1⁄4 cup raisins, pinch cinnamon

Blueberry Muffins: 1⁄2 cup pancake mix, 1⁄4 cup blueberries

Super Chocolate Muffins: 1⁄2 cup pancake mix, 2 tbsp powdered chocolate drink mix, 1/3 cup chocolate chips

Strawberry Muffins: 1⁄2 cup pancake mix, 1⁄4 cup strawberries

Cranberry Raisin Muffins: 1⁄2 cup pancake mix, 1⁄4 cup cranberries, 1⁄4 cup raisins

Apple Cranberry Orange Muffins: 1⁄2 cup pancake mix, 1⁄4 cup apple, 1⁄4 cup cranberries, orange zest

Banana Muffins: 1⁄2 cup pancake mix, 1⁄2 banana (the older the better) Optional: ground nuts, cinnamon, and/or chocolate chips

Peach Muffins: 1⁄2 cup pancake mix, 1⁄4 cup dried peaches (or 1⁄4 fresh peach)

Chocolate Chip Muffins: 1⁄2 cup pancake mix, 1/3 cup chocolate chips Optional: use peanut butter chips or a mixture of the two

Crazy Muffins: 1⁄2 cup pancake mix, 1⁄4 cup fresh (or dried) fruit of your choice

Topping Bonus: Sprinkle raw sugar on top of muffins prior to baking. One can also use single servings of Nutella or jams and jellies to complement the muffins.


Directions

At Home:

Measure out pancake mix and put in resealable plastic bag. Measure out other ingredients and keep separate. (Hint: for best results, chop up all ingredients so that each piece is approximately the size of a blueberry or chocolate chip.)

In the Field:

Add all ingredients to the muffin mix bag. Add water to muffin mix. Be careful not to add too much water! Mix until the muffin batter is fully mixed and there are no clumps of dry mix present. Lightly oil or butter muffin tin. Snip bottom corner of bag and squeeze the mix out, adding equal portions to each muffin cup.

Place in pot and bake (low heat) checking every 2-3 minutes after an initial 8 minutes. Muffins are ready when tops look cooked.

Pass muffins out and enjoy. Careful – they can be hot!



Backcountry Bakery’s Breakfast Bonanza

Vegetarian (not vegan) with meat option
Serving size: 4 muffin-size breakfast treats
Cooking time: Approximately 10-15 minutes (cooking time varies)

Ingredients

1 potato, about the size of an egg
2 large eggs
1 tablespoon of water (or fresh milk if available)
1 mozzarella cheese stick (or 1 oz of cheese)
1 mushroom
Onion or shallot (about the size of the mushroom)
Salt, pepper and other spices to taste


Directions

At Home:

Cook the potato (microwave or bake, keep skin on and keep whole).

In the Field:

Lightly oil or butter the muffin tin. Dice up the potato and divide it into each muffin cup (try and leave spaces between the potato pieces to create holes for the egg). Cut/dice up onion, mushroom and cheese. In a small cup, add eggs and a tablespoon of water (or fresh milk). Stir to mix. Add salt, pepper and spices as desired. Add onion, mushroom and cheese. Stir. Add to each muffin cup.

Place in pot and bake (low heat) as normal muffins, checking every 2-3 minutes after an initial 7 minutes. Breakfast treats are ready when tops look cooked. Check with fork to see if egg contents are fully cooked.

Pass breakfast treats out and enjoy. Careful – they can be hot!


Additional Options

Clove of garlic
A little bell pepper
Green chili
Dash of hot sauce
Tomato
Italian option: diced spinach, Gouda or Edam cheese, Italian spices
Meat options: (only use precooked meat as this is not intended to cook meat) 2 slices of salami (diced), smoked salmon, 1-2 strips of cooked bacon, or a little cooked ham (Black Forest or Virginia have good flavors!)

Be careful adding stuff – you don’t want to have so much it won’t all fit.



Carl’s Crazy Cheesy Cornbread

Vegetarian
Serving size: 4 muffins
Cooking time: approximately 10-15 minutes (cooking time varies)

Ingredients

3⁄4 cup cornbread mix
1⁄4 cup dried corn
1 oz mozzarella cheese stick
Mrs. Field spice
(Optional: green chili or finely diced jalapeño)


Directions

Combine cornbread mix with corn, cheese and some spice. Add water. Mix. Let sit 5 minutes. Add to muffin cups.

Place in pot and bake (low heat) checking every 2-3 minutes after an initial 8 minutes. Cornbread is ready when tops look golden brown.

Pass treats out and enjoy. Careful – they can be hot!



Poached Eggs

Serving size: 4 eggs
Cooking time: 10 minutes

Ingredients

4 eggs
1 cup of water
1 Tbsp oil


Directions

Coat each muffin well with a little oil.

Add one egg to each muffin well.

Add water to the pot (Water should be at approximately ½ inch deep).

Place Muffin Maker with eggs into pot.

Cover and boil for about 10 minutes or until egg whites are cooked.

Remove Muffin Maker from pot.

Remove eggs and enjoy!


User Submitted Recipes

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