Muffins – so easy & so sweet. They pack the satisfaction of being cakey, even if you are like me & tend to err on the side of healthy with your diet. I eat gluten & dairy free (it’s not as bad as you think) so I am often out of luck whenever I randomly crave naughty carbs. This recipe is my fast & dependable go to recipe when I need cheap tasty carbs. We add tasty twists with whatever additional ingredients are at hand. Apple & cardamon are a recent favourite. A big hit around here are banana chocolate chip muffins, pictured above. We added a 1/2 cup mashed banana & a 1/3 cup (or more) of chocolate chips to the basic recipe.
2 cups flour
1 tbsp Baking Powder
1/2 Tsp salt
2 large eggs
1 cup milk or cream
2/3 cup sugar
1/4 to 1/2 cup melted butter or vegetable oil
1 tsp vanilla (optional)
* I make these gluten & dairy free by using a gluten free flour mix, subbing oil for the butter & rice milk for cow milk.
Preheat oven to 400. Grease a muffin tin or line with cupcake papers. Mix flour, baking powder & salt together in a large bowl. In another bowl mix the rest of the ingredients with a whisk. Add the wet mixture to the dry with a few stirs. Do not over mix. Your batter should be a little lumpy. Bake at 400 for 15 – 18 minutes, depending on your oven. This mix makes 12 muffins.
Additions are easy. Add extra ingredients like: apples, chocolate chips, raisins, cranberries & blueberries. Do not add more than 1/2 a cup of each at a time to ensure your muffins still rise. Add the extra ingredients at the very end of mixing, before you put the cupcakes in their baking pans.
* A bonus about the recipe is it’s simplicity. I can make these with my five year-old without it being a long, arduous production (unless we want it to be).