Ah, the humble muffin, the perfect canvas for any flavour you can dream up! We love to make a double batch and split the batter in half to have two flavours. Handy for snacks or grab-and-go breakfast, you can vary this recipe any way you like to amp up the fruit, fibre or flavours. These are lower in sugar than store-bought gigantic monster muffins, and you can also use honey or other natural sweeteners in place of sugar.
This neutral batter makes great flavours of muffins!
Basic Muffin Recipe (Makes 12; easily doubled)
1 3/4 cups flour (try White Whole Wheat or half whole wheat and half white)
1/3 cup sugar
2 tsp baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
1 teaspoon vanilla
1/2 to 3/4 cup of your choice of mix-ins: chocolate chips, fresh or frozen fruit
(See the bottom of the recipe for more great variations)
Preheat oven to 400 F. Grease muffin cups or line muffin pan with paper liners.
In a medium mixing bowl (large if you’re doubling up), mix together flour, sugar, baking powder, and salt. Make a well in the middle to pour the wet ingredients.
In another bowl, beat the egg, then stir in oil and vanilla. Pour the wet ingredients into the well you made in the dry, and mix just until combined – lumpy muffin batter is where it’s at! Batter should be sticky but if you’re having trouble stirring, add another splash of milk.
Fold in your choice of mix-ins and use two spoons to scoop batter into muffin cups, they should be about 2/3 full.
Bake for 20 minutes in the oven until tops are getting golden, and a toothpick comes out clean. Cool in the pan for about 5 minutes, then turn out and enjoy, or cool completely and store in a sealed container.
More Muffins!
Try these quick changes:
Savoury cheese: Reduce sugar to 2 tablespoons and add 1/2 cup shredded cheddar and diced jalapenos if you’re feeling sassy.
Oatmeal: Reduce flour to 1 1/3 cups and add 1/3 cup of rolled oats to the dry mix.
Tropical: Mix in 1/3 cup shredded coconut and pieces of pineapple, oranges and bananas.
Spice & streusel muffins: Add 1/4 teaspoon ginger, 1/4 teaspoon nutmeg and 1 teaspoon cinnamon. Fold in 1/2 a cup of washed raisins if desired. Sprinkle tops with a mix of 2 tablespoons melted butter, 3 tablespoons brown sugar, and 1/4 teaspoon of ground cinnamon for streusel topping.
Recipe adapted from Better Homes and Gardens New Cook Book.