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Muffin Charcuterie Board



  • 1 cup Pillsbury™ Best All Purpose Flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup milk
  • 2 tablespoons butter, melted

*If you’re in a pinch, you can also use our Banana Quickbread Mix for this recipe. Directions on side of box.


  • Blueberries
  • Raspberries
  • Strawberries
  • Sprinkles
  • Chocolate Chips
  • Banana
  • Cinnamon Sugar
  1. Set oven to 350°F. Spray 24 cup mini muffin pan with non-stick cooking spray and set aside.
  2. Mix flour, sugar, baking powder, baking soda, and salt together in a bowl until combined.
  3. Lightly beat egg in a separate bowl. Stir in milk, vegetable oil, and vanilla extract. Combine with dry ingredients and mix until incorporated.
  4. Fill muffin cups ¾ full with batter and top with desired toppings.
  5. Bake in preheated oven for 13-15 minutes, or until a toothpick inserted comes out clean. Cool for 1-2 minutes and then transfer to a wire rack to cool completely.

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