A few weeks ago, my friends and I had a “girls weekend”. It was a great, fun-filled weekend with lots of delicious food! Saturday started with brunch at Wild Eggs – a new-to-me restaurant here in Knoxville. It’s a breakfast, brunch, lunch restaurant and it was so good! Everything on the menu sounded good, but I ended up ordering the surfer girl omelet which came with skillet potatoes or grits and a muffin, either everything or blueberry. I honestly had no idea what an everything muffin would taste like, but considering how much I love Trader Joe’s Everything But the Bagel Seasoning I had to give it a try. The flavor was much more subtle than TJ seasoning and it wasn’t “sweet” – more like a scone. I loved it! So much so that I started looking for a similar recipe online =). I found this one on Chinese Grandma and thought the ingredient list sounded like it might yield a copycat of Wild Eggs’ version. I reduced the sugar a bit and ended up with a pretty close copycat! It’s slightly sweet, buttery, dense and crumbly (like a scone) with just enough “everything” flavor. Yum! Give it a try. Enjoy!

Everything Muffins (Wild Eggs Copycat)

1-1/2 cups all-purpose flour (I prefer White Lily)
1/4 cup sugar
2 tsp baking powder
1 tbsp poppy seeds
2 tsp dried onion flakes
3/4 tsp table salt
1/3 cup melted butter
1/3 cup milk
1 egg

1. Preheat oven to 375 degrees. Spray 6 muffin cups with nonstick spray.
2. In mixing bowl combine flour, sugar, baking powder, poppy seeds, minced onion, and salt. Stir to combine.
3. Add egg, milk, and butter and mix just until combined. Be careful not to overmix. Batter will be thick!
4. Divide batter among prepared muffin cups. Bake in preheated oven for 15-20 minutes or until muffins are golden brown. Remove from pan and place on wire rack to cool. Serve immediately or room temperature.
*adapted from Chinese Grandma

Categories: Breakfast, Muffins

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