A Million Muffins
This is my absolute favorite muffin recipe and really the only one you’ll ever need. You can make a million different kinds of muffins with it including gluten-free and vegan muffins!!!!! It allows you to take advantage of many seasonal ingredients, its fool proof and even though they’re quite low fat they are extremely moist. I sometimes even use a loaf pan instead of muffin tins and make yummy quick breads instead. Great for a quick breakfast or just a healthy snack. I make these so often I can do it with my eyes closed!
2 1/2c flour or a gluten-free flour blend
(replace 1/2c of flour with oats or bran)
1/2c sugar (1/4c if making savory muffins)
2tsp baking powder
1tsp baking soda
1/2tsp salt
2 eggs or 2 tbsp of egg replacer
1c milk or juice (dairy-free milk works great!)
1c mush- see options below
1/2c tasty bits- see options below (optional)
Mush= You can choose just one or a combination of: grated apple or carrot, apple sauce, grated zucchini, banana, and pumpkin puree or squash puree, yogurt, mashed mango, blended up orange, even sourdough starter.(really anything moist and mushy)
Tasy bits (optional)= You can choose just one or a combination of: chocolate chips, raisins, any kind of berry, tropical fruit or chopped nuts, flax or hemp seeds, bacon, shredded cheese, chives, red pepper (use one or a combination of several)
*You can also add what ever spices and herbs you'd like, even a tablespoon or two of chia seeds...it won't effect the measurements of the other ingredients.
*If for some reason your muffin mix seems a little dry and stiff feel free to stir in a splash more liquid. Conversley if it ends up a little wet, add a sprinkle more flour. We've always been told baking is an exact science and for many recipes it is, but...I'll never post a recipe like that! All my recipes allow room for a little creative licence and a few corrective measures. So forget what momma always told you lol!
Preheat oven to 375.
In a large bowl combine the dry ingredients. In a separate bowl beat the eggs until frothy, then add the remaining wet ingredients. Add the wet ingredients to the dry and stir just enough to moisten. Too much mixing makes a tuff muffin. Fill lined muffin cups 3/4 full and bake for 20-25 minutes or until slightly golden. If you choose to make a quick bread instead simply put the batter into a buttered a loaf pan and bake for about an hour or until a cake testing stick comes out clean.
Makes 12 muffins or one quick bread.
*Tip- Use your imagination!
I'll post a MUFFIN OF THE MONTH every month so you can see some of my yummy combinations. The one in the picture above is Apple Carrot Peach Oatmeal...So DELISH!!!
