My husband enjoys something he can grab and go for breakfast and the kids usually wake up ravenously hungry, so to control the morning chaos I like to have a few muffins on hand. Economical and easy, I love the versatility of this recipe – one basic ‘mix’, add what you like and you’re good to go. I made these recently after we went blueberry picking and they were absolutely delicious!
2 cups FLOUR
1 cup SUGAR
2 teaspoons BAKING POWDER
1/2 teaspoons SALT
3/4 cup MILK
3/8 cups OIL (also known as 1/4 cup PLUS 2 Tablespoons)
1 cup Add In
Stir together dry ingredients.
Add wet ingredients and your ‘add in’ ingredient.
Stir until just moistened. You may need to a little more milk depending on what your add in is.
Scoop into greased muffin tins, sprinkle with sugar if desired.
Bake at 400 degrees for 20 to 25 minutes or until done.
Makes 12 muffins.
BANANA NUT – 1 cup mashed bananas and 1/2 cup chopped walnuts
BLUEBERRY – 1 cup fresh or frozen blueberries
PINA COLADA – 1 small can drained crushed pineapple (8 oz.) and 1/2 cup coconut
APPLE SPICE – 1 peeled chopped apple, 1/4 teaspoon cinnamon and a dash of nutmeg
PUMPKIN SPICE – 1 cup canned pumpkin, 1/2 teaspoon pumpkin pie spice, 1/2 cup nuts
CRANBERRY – 1 cup chopped fresh cranberries, 1/2 cup nuts and 1 teaspoon orange zest
CHOCOLATE CHIP – 1 cup chocolate chips and 1/2 teaspoon vanilla extract
CHERRY ALMOND – 1 cup chopped dried cherries and 1/2 cup toasted flaked almonds
CHOCOLATE CHOCOLATE CHIP – 1/4 cup cocoa powder, 1/2 teaspoon vanilla extract and 1/2 cup chocolate chips
To have muffin mix on hand, multiply the dry ingredients (flour, sugar, baking powder, salt) by 5 and store in a sealed container. Measure out 3 cups of this dry mix, add the wet ingredients, bake and you will have a dozen fresh muffins in no time.
I sprinkle mine with turbinado sugar (Sugar in the Raw). It’s a coarser sugar and makes the muffins more ‘bakery-like’.
This post is linked to LifeasMOM – Ultimate Recipe Swap