CREATE -A- MUFFIN

This recipe originally was from the Tightwad Gazette

Grain

2 – 2 ½ cups white flour

may substitute 1 cup with oatmeal, cornmeal, wheat, rye flour, or flake cereal.

or may substitute 1 cup leftover cooked oatmeal — rice or cornmeal for ½ of flour and decrease liquid to ½ cup.

Use blender to mix wet ingredients

Milk

1 cup milk, buttermilk or sour milk,

or may substitute fruit juice for all or part.

Fat

¼ cup vegetable oil

or 4 tbs melted butter, may substitute peanut butter for all or part of fat

Note: 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 and decrease milk to ¾ cup.

Baking Powder

2 teaspoons

If using whole or cooked grains — 3 teaspoons.

If using buttermilk or sour milk — 1 tsp. baking powder. and 1/2 tsp. baking soda.

Salt

up to ½ teaspoon

Optional ingredients: 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, raisins, 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 tsp. jam and top with 2 Tbs. more batter.

Topping

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

Non Sweet Combinations

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.

Fill greased or lined muffin tins 2/3 full. Bake for approx. 20 min. @ 400F.