Muffins!

This is a general muffin recipe that can be easily adapted to what you have on hand or what you like better.

Grain – 2 to 2.5 cups of flour, oatmeal, cornmeal or flake cereal (last two can only be used for one cup of grains)

I usually double this recipe and use 2 cups wheat flour, 2 cups white flour, 1 cup oats.

Milk – use 1 cup or substitute buttermilk or fruit juice (or some combination)

Fat – use ¼ cup veggie oil or 4 Tablespoons melted butter or margarine, or peanut butter (keep in mind that peanut butter makes them a little drier and a little heartier – as you would expect)

Egg – use one egg or substitute one heaping tablespoon soy flour and one tablespoon water

Sweetener – use 2 Tablespoons to ½ cup granulated sugar or substitute up to ¾ cup brown sugar or ½ cup honey (and decrease milk to ¾ cup)


Baking Powder – use 2 teaspoons (if using buttermilk, decrease to 1 teaspoon and add ½ teaspoon baking soda)

Optional additions (may be used in any combination) – use up to 1&1/2 cups total (if using more than 1 cup of wet additions, decrease milk to ½ cup)

Dry additions: nuts, sunflower seeds, raisins, coconut, wheat germ

Moist additions: blueberries, chopped apple, shredded zucchini, shredded carrot

Wet additions: pumpkin puree, applesauce, mashed banana, mashed cooked carrots or sweet potatoes

Spices: use spices that compliment additions (for example, 1 teaspoon cinnamon with ¼ teaspoon nutmeg with apples)

Jellies & Jam: fill cups ½ full w/batter, then add one teaspoon jam or jelly and top with 2 or more tablespoons batter

Topping: sprinkle cinnamon sugar on batter once separated into cups

Combine dry ingredients and then mix in wet ingredients until just combined. Batter should be lumpy.

Grease muffin tin (or use paper cups) and fill 2/3 full.

Bake at 400 degrees for 20 minutes (give or take 5 min)