Ingredients:
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk ( or other liquid, such as drained pineapple juice, orange juice, etc…)
1/4 cup oil or 1/4 cup oil substitute
1 eggs
1 1/2 cups fruit, additions ( or vegetable, such as 1 cup mashed banana and 1/2 cup chopped walnuts)
spices, of your choice
Directions:
Heat oven to 400.
Grease 12 muffin cups, or 24 mini muffin cups.
Combine dry ingredients, including dry additions (like nuts, chocolate chips, etc — ) and spices.
Combine wet ingredients, including wet additions (like banana, berries, pineapple, etc — ).
Spoon batter into muffin cups, filling about 2/3 full (perfectly ok if you have leftover batter to fill cups to top.).
Bake for 18-20 minutes.
NOTES:.
To make non-sweet muffins, such as bacon and cheddar, just cut back on the sugar to 1 tablespoon. You can make your own “jiffy” corn muffins by substituting 1/2 cup corn meal for 1/2 cup of the flour, and using 2 tablespoons of sugar. Substitute peanut butter for the oil to give your muffins a peanutty taste (I make Elvis Muffins by using 2 mashed bananas, 1/2 cup chopped peanuts and then peanut butter for the oil.).
If your additions are very wet (such as crushed pineapple) then use up to 1/2 cup more flour, to equal up to 2 cups total flour.
Play around with this! It’s easy and quick!
Servings: 12
Time preparation: 15 min.
Time total: 35 min.