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Welcome, bloggers! I see that you are a bit tired from running from one blog party to the next. So take a moment, have a latte or a mocha or just a plain cup of joe and nibble on some of my fabulous muffins. You’ll regain your strength to party on!
Sunday Brunch Muffins
- 2 cups of flour – you can use 1 c whole wheat and 1c all purpose or 2 cups all purpose
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 cup white sugar – I use Splenda, personally
- 1 egg
- 1 c milk – nonfat or lowfat works just as well
- 1/4 c veggie oil – try replacing with applesauce or sour cream
Here’s the fun part with these muffins. They’re versatile and you can add whatever you want. The rule of thumb is 1 cup of chopped fruit or, for savory muffins, 1 cup of cheese, 1/4 bacon, and less sugar. I like to use 1 cup of chopped peaches and 1 tsp of cinnamon with a dash of cloves. Yummo!
Preheat oven to 425 degrees. This is important. You’ll find out why at the end of the directions.
In a large bowl, mix together the dry ingredients til blended.
In a separate bowl or mixing cup, stir together the egg, milk, and oil (or substitutes that you’ve chosen). Mix well.
Using your fist, create a well in the dry ingredients and pour in the wet. Add in any of your additions (fruit, raisins, dates, or cheese/bacon). How easy is that? Now mix until just blended. Do not over stir! If you’re using whole wheat flour, the mix will be a little stiff. You can add just a titch of milk to make it a bit easier to move around if you need to.
In a greased muffin pan (or muffin tins), fill each about 2/3 full.
Pop the pan into the oven and immediately turn the heat down to 400 degrees. Why? Because the high heat from the pre-heating will actually cause the muffins to rise so they get that “store bought” dome. And, really, don’t we want pretty muffins?
Bake for 25 minutes or until golden. Pull out of oven and pop those puppies out onto a baking rack. Be careful because they are hot when you scarf them down!