Okay, this is a recipe-that-isn't-a-recipe, in the sense of being more of a guideline than an actual step-by-step instructions. This recipe is a template to making any type of muffin you can dream of! I found it in a book called the Tightwad Gazette II
by Amy Dacyczyn, which is actually a collection of newsletters she had published. Her book series, Tightwad Gazette, has many great things in it to look at, so I'd suggest borrowing it from your library or buying them!
Onto the recipe! I'm going to organize it like the book shows, to make it much easier:
Grain: 2 to 2 1/2 cups of white flour. You can
substitute oatmeal, cornmeal, whole wheat, rye, or flake cereal for 1 cup white flour. Or use instead 1 cup leftover
cooked oatmeal, cornmeal, or rice for
1/2 cup of white flour and decrease liquids to 1/2 cup.
Milk: Use 1 cup. Or substitute buttermilk or sour milk (add a Tbsp of vinegar to 1 cup of milk to sour it). You can also use fruit juice for some or all of the milk instead.
Fats: 1/4 cup vegetable oil or 4 Tbsp melted butter or margarine. You can
substitute crunchy or creamy peanut butter for part or all of the fat. The fat can be reduced or omitted with fair results of using a "wet" addition.
Egg: Use 1 egg. You could use instead 1 Tbsp of soy flour and
1 Tbsp water. If using a cooked grain, separate the egg, add the yolk to the batter, beat the white until stiff, and fold into the batter.
Sweetener: Between 2 Tbsp and 1/2 cup
sugar. You can also use up to 3/4 cup
brown sugar. Other choices are using up to 1/2 cup
honey or molasses, but make sure to decrease
the milk to
Baking Powder: Use 2 tsp
. If using whole or cooked grains or more than 1 cup of additions,
to 3 tsp
. If using buttermilk or soured milk,
to 1 tsp
and add 1/2 tsp
Salt: 1/2 tsp, or omit if you have a salt-restriction.
Dry additions: Nuts, sunflower seeds, raisins, coconut, etc.
Moist additions: blueberries, chopped apples, freshly shredded zucchini, shredded carrot, etc.
Wet additions: pumpkin puree, applesauce, mashed and cooked sweet potato, mashed banana, mashed cooked carrot, etc. If using 1/2 cup drained, canned fruit or thawed shredded zucchini, substitute the syrup
or zucchini liquid for all or part of the milk.
Spices: Use spices that compliment the additions. Things like 1 tsp
nutmeg or cloves. Try 2 tsp
grated orange or lemon zest.
Jellies and Jams: Fill cups half full with a plain batter. Add 1 tsp
jam or jelly and top with 2 more Tbsp batter.
Topping: Sprinkle cinnamon sugar or a crumble on the batter in the tins.
Non-sweet combinations: Use only 2 Tbsp sugar and no fruit. Add combinations like the following:
1/2 cup shredded cheese, 3 strips fried-and-crumbled bacon, 2 Tbsp grated onion,
1/2 cup shredded zucchini, 1 Tbsp Parmesan cheese. Spices could be things like
1 tsp of parsley and a pinch of marjoram.
Using these suggestions, the basic recipe would look something along the lines of this:
- 2 to 2 1/2 cup Grains
- 1 cup Milk
- Up to 1/4 cup Fats
- 1 Egg
- Up to 1/2 cup Sweetener
- 2 tsp Baking Powder
- 1/2 tsp Salt
- Up to 1/4 cup Additions
- Combine dry ingredients.
- Mix wet ingredients in until just combined; batter should be lumpy.
- Grease muffin tins and fill cups 2/3 full.
- Bake in preheated oven set at 400 degrees Fahrenheit for 15-25 minutes.
So experiment! It's literally up to you to decide what kind of muffins to make!