~Create-A-Muffin~

There are all kinds of variations for great muffins, here is a universal recipe I have been making for years. It's very "mix and match" and comes from the Tightwad Gazette. This one sometimes comes out dry, so I would recommend adding a little more liquid to the mixture. Make these in large batches and all kinds of varieties. They freeze just fine in ziploc bags, and reheat quickly in the microwave.

Basic recipe (explanations and substitutions follow)

2-2 1/2 cups of GRAIN
1 cup of MILK or other liquid
1/4 cup of FAT
1 EGG or equivalent substitute
2 tbsp-1/2 cup SWEETENER
2 tsp baking powder
1/2 tsp salt
up to 1 1/2 cups of ADDITIONS (wet or dry- see below)

1. Mix all dry ingredients together, and all wet ingredients separately.
2. Mix the dry and wet ingredients together.
3. Fill greased or lined muffin tins 2/3 full. Bake for approx. 20 min. @ 400.

GRAIN:
2 - 2 ½ cups white flour, may sub. 1 cup with oatmeal, cornmeal, wheat, rye flour, or flake cereal. OR may sub. 1 cup leftover cooked oatmeal -- rice or cornmeal for ½ of flour & decrease liquid to ½ cup. Use blender to mix wet ingredients

MILK:
1 cup milk, buttermilk or sour milk, may sub fruit juice for all or part.

FAT:
¼ cup vegetable oilOR 4 tbsp melted butter, may sub peanut butter for all or part of fat
*Fat may be reduced or omitted if using a "wet addition"

EGG:
1 egg OR 1 tablespoon soy flour & 1 T water

SWEETENER:
2 T. - ½ cup sugar OR up to ¾ cup brown sugar OR up to ½ cup honey or molasses & decrease milk to ¾ cup.

BAKING POWDER:
2 teaspoons If using whole or cooked grains -- 3 teaspoons.
*If using buttermilk or sour milk -- 1 tbsp (?) baking pwdr. AND 1/2 tbsp (?)baking soda.

SALT: -- up to ½ teaspoon

ADDITIONS:
The following ingredients are optional. Additions can be used in any combination, up to 1 ½ cups total. If using more than 1 cup wet additions, decrease milk to ½ cup.

DRY ADDITIONS:
Nuts, sunflower seeds, raisons, coconut, etc.

MOIST ADDITIONS:
Blueberries, chopped apple, freshly shredded zucchini, shredded carrot, etc.

WET ADDITIONS:
Pumpkin puree, applesauce, mashed/cooked sweet potato, mashed banana, mashed/cooked carrot, etc. If using ½ cup drained, canned fruit or thawed shredded zucchini, substitute the syrup or zucchini liquid for all or part of milk.

SPICES:
Any that will compliment additions.
1 t. cinnamon with ¼ t. cloves or nutmeg.
2 t. grated orange or lemon peel.

JELLIES OR JAMS:
Fill muffin cups halfway with plain batter. Add 1 t. jam and top with 2 T. more batter. (NOTE: it will run out of the pan no matter what you do!)

TOPPING: Cinnamon sugar, chopped nuts, oatmeal, crushed corn flakes.

NONSWEET COMBOS:
Use only 2 T. sugar & omit fruit. Add combinations of the following:
½ cup shredded cheese
3 strips cooked crumbled bacon
2 T. grated onion
½ cup shredded zucchini
2 T. parmesan cheese
1 t. parsley
pinch of marjoram.

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