Ah, Sunday mornings! The paper, coffee, and what is that smell? The smell that drags even the teenagers from their beds? Muffins. Not just any muffin, but everyone’s favorite muffin. Nuts and cinnamon, chocolate and raspberry, blueberry and lemon zest, coconut.. why not make them all in just one batch? I found out just how easy this was one day when I forgot to put the fruit in my muffins until after the batter was in the tins. Did I cry? Did I fret? Heck, no! I threw the fruit on top, pushed it down a little and baked those puppies up! They were exactly the same. Lesson learned. Since then I have been customizing my muffins to suit each child’s taste. You can mix whatever you want in them but I am listing my families’ favorites. Either way, bake up a batch and watch them all wake up with smiles on their faces! Note: We used to make these up in double batches for the kids on stage crew, and they were a MAJOR hit!
As you like ’em Breakfast Muffins
1 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 egg, beaten
1/2 cup sugar
1/2 cup brown sugar
1/2 cup canola oil or melted butter
3/4 cup milk
1 tsp vanilla
mixins: mini chocolate chips, toasted coconut, raspberries, blueberries, almonds, cinnamon chips.. you name it! (In the picture I have chocolate chip, chocolate chip and coconut, cinnamon chip and almonds, raspberry and chocolate and blueberry.
Add all the dry ingredients to a large bowl, mix with a whisk to break up those brown sugar clumps. Add the oil, egg and vanilla. Mix. Add the milk and mix until smooth. Pour into a well-greased 12 cup muffin pan. customize each muffin by adding 1 T of whatever ingredient(s) you want into each tin. Bake at 350 deg for 15-20 minutes until golden brown. Serve warm.