A versatile muffin recipe that with the addition of a few ingredients can give you a variety of muffins.
Author:The Wilderness Wife
Prep Time:10 mins
Cook Time:25 mins
Total Time:35 mins
2 c. flour
1 c. sugar (to cut calories replace 1/2 of the sugar with an artificial sweetener)
2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1/4 c. + 2 Tbsp. oil
1 tsp. pure vanilla extract
1 – 1 ½ c. “enhancing” ingredients
Put dry ingredients in a large bowl and mix thoroughly.
In a small separate bowl, mix the wet ingredients by first beating the egg, and then add oil, vanilla, and milk.Dependent on the moistness of the “enhancing ingredients” you may want to adjust the amount of milk by reducing it a little. If I am using applesauce, crushed pineapple, pumpkin or squash puree etc. I reduce the amount of milk, and if I use dried fruit like raisins, dried cranberries, and such I add a couple of tbsp. more.
Combine the wet and dry ingredients. Like all quick breads, do not over mix.
I use an ice cream scoop to fill greased tins. Instead of greasing you can use “cupcake liners”.
You can sprinkle the tops with sugar or make a crumble topping and put 1 ½ tsp. on each of the muffins (recipe below).
Bake at 375 degrees for 25 minutes.
Test for doneness by inserting a toothpick. If it comes out clean, they’re done.