July 05, 2006

Basic Versatile Muffin Recipe - still tweaking this one...

I made these this week and they are good and fluffy. I have made muffins that could have been used as paperweights but these are not like that. They are nutritious and you can add a variety of things to flavor them the way you like. Here are two variations...

The basic recipe:
3 1/2 cups all purpose flour (I mix hard white and soft white to make the AP version)
5 tsp. baking powder (only because this is a double recipe)
1/2 cup sugar (turbinado or honey works well)
3 whole eggs or 4 egg whites
1 cup skim milk

Now, to make blueberry muffins at this point you can add
1/2 cup canola or heart healthy oil
2 cups unsweetened blueberries

To make banana muffins I leave the oil out and just add
3 large very ripe bananas (the moisture is enough that you do not need oil unless you just want to put in a tablespoon or so)

You can also add walnuts or pecans if you like nuts - which I do and so do the kids.
This recipe makes 12 good sized muffins.

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