This is a “blank canvas” muffin you can customize as you please. You can add cranberries, chocolate chips, blueberries, or add a bit of cinnamon and make a yummy spice muffin. They can also be topped with sugar or crumb toppings. We have these every Monday for “Muffin Monday.” Enjoy!
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| 1. Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside. |
| 2. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy.) Gently fold in any chips, berries, etc. |
| 3. Spoon batter into prepared muffin cups or a greased muffin tin, filling each 2/3 full. If desired, sprinkle a topping of your choice over muffin batter cups. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. |
| 4. Makes 12 muffins |