You might have noticed that I always have muffins on my menu plan.  Why?  For so many reasons!

Muffins are:

• Easy to make.  Honestly, it seems like a longish list of ingredients, but if you time it you can probably throw them together and in the oven in under 10 minutes.
• Versatile:  You can put almost any ingredient in a muffin.  You very likely have something in your pantry, fridge, or freezer that you can flavor it with.  Sweets like berries or other fruits fresh or frozen, chocolate chips, dried fruits.  Savories like meats, cheeses, nuts.
• Save the leftovers!  You know I love to use my leftovers in a new recipe.  If I see fruit no one will eat because it is starting to go bad, I put it in muffins.
• Great fast food:  It’s a great snack to eat on the go.  The kids can eat these for a quick breakfast or pack them in their lunches.
• Freezable:  I like to make a big batch of these and eat some now and freeze some for later.  You can thaw them in the microwave one at a time or pull them from the oven a bit early, freeze, and then heat them in the oven later for a fresher taste.

Here is a basic muffin recipe.  I like to double or even triple the batch so I have enough to keep my hungry crew fed for a while.

You will need:

• 3 c flour (you can do half whole wheat if you prefer)
• 1/2 c sugar
• 1 T baking powder
• dash of salt (optional)
• 2 large eggs
• 1 c milk (I like to use powdered, none of my crew knows the difference)
• 1/2 c melted butter (I haven’t tried oil, but I’m sure you could use it instead or even applesauce)
• 1 t vanilla
• 1 1/2 c berries (fresh or frozen) or diced fruit
• spices, optional but you can add anything that would pair well with the fruit you are using  (cinnamon with apple, pumpkin pie spices with pumpkin, etc.)

Preheat your oven to 400.  Grease your muffin tins (expect this to make about a dozen).

Combine your dry ingredients.  In a separate bowl, combine the eggs, milk, melted butter (or equivalent), and vanilla.  Pour the wet ingredients into the dry ingredients and stir just until it is combined (don’t overstir!).  Add your fruit.

Spoon the batter into your muffin tins, filling them about 3/4 full.  Lower your oven temperature to 375 and bake for 22-23 minutes or until nicely browned.

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