I like making muffins when we have groups in for an easy breakfast side along with granola or something like that. I also like to make up a batch and freeze them for Olivia’s school snacks. All I have to do in the morning is pull one or two out and put them in her bag. By the time snack time rolls around they’re defrosted and ready to eat.
I wanted to find a good basic muffin recipe that I could play around with depending on what ingredients I had available. Again, thanks to allrecipes.com, I was able to find a good recipe that allowed flexibility the way I wanted.
Breakfast Muffins is the recipe I found. I did make some modifications, so this is my version:
3 1/2 c. flour
1 c sugar
1 tbsp + 2 tsp baking powder
1 tsp salt
1 1/2 c milk
2/3 c butter, melted (or oil)
2 c. fresh fruit, chopped up
1 1/2 tsp vanilla
In a large bowl whisk together dry ingredients. Add milk, eggs, butter (or oil) and mix until moistened. Do not over beat. Stir in fresh fruit. Spoon batter into greased muffin tins. Bake at 400F for about 20-25 minutes, or until tops spring back when lightly touched. Serve warm.
One of my favorite combos with this is mango cranberry. I use 2 c. of fresh mangoes chopped, and about 1 c. of dried cranberries. You can also sprinkle the tops with sugar.
I came up with a savory version too that worked out really well. Make the same basic recipe, but cut the sugar back to 1/2 cup. Also add:
2 tsp herbs de Provence
1 tsp garlic granules
3/4 c. cooked, crumbled bacon
1 small onion, chopped
1 c. grated cheddar (the older, the better the flavor)
Follow the same instructions for baking and serving.