Usually, I like to make Spiced Carrot Muffins in the morning from Natural Winners, but sometimes I don't have any carrots (which is rare...but it happens). And sometimes I don't feel like making something that's already to be done. Because sometimes I gotta be extremely original, and laugh like a maniac because I'm so proud of what I created!
Now, to create a muffin recipe (for twelve muffins) all you have to do is follow the formula:
Grain: Use 2 to 2 1/2 cups of white flour, or substitute oatmeal, cornmeal, whole wheat flour rye flour, or flake cereal for 1 cup of the flour.You could also get rid of some leftovers by substituting cooked oatmeal, rice for 1/2 cup of the white flour, and decrease the liquid to 1/2 cup.
Milk: Use 1 cup. Or substitute buttermilk or sourmilk (adding a tablespoon of vineger to the milk and let sit 5 minutes). Or you could use fruit juice (depending on what else your using).
Fat: Use 1/4 cup veggie oil, or 1/2 stick of butter. Or substitute crunchy or regular peanut butter. (you can reduce or omit the fat and still have good results if using a "wet addition").
Egg: Use 1 egg (or egg replacer to equal 1 egg). If you are going to use leftover oatmeal or rice, separate the egg, add the yolk, beat the white until stiff and then fold into the batter.
Sweetener: Usually use between 2 Tbs. and 1/2 cup of sugar. But you can substitute 3/4 cup of brown sugar. Or you could substitute with 1/2 cup of honey or molasses and decrease milk to 3/4 cup.
Baking Powder: Use two teaspoons. If using Butter milk or sour milk decrease the baking powder to 1 teaspoon and add 1/2 teaspoon of baking soda. If using whole or cooked grains increase the baking powder to 3 teaspoons.
Salt: Use 1/2 teaspoon or omit.
Optional additions:Dry additions: Nut, seeds, dry fruit, raisins coconut, and etc.
Moist Additions: Blueberries, chopped apple, shredded zucchini, shredded carrot and etc.
Wet additions: 1/2 cup of; Pumpkin puree,applesauce, cooked and mashed sweet potato, mashed banana,cooked and mashed carrot, etc.If using canned fruit substitute the syrup for part or all of the milk.
Spices:use spices that complement the additions, such as a teaspoon of cinnamon with 1/4 teaspoon of ground nutmeg or cloves. You can also add 2 teaspoons of grated lemon or orange peel.
Jellies and Jams: fill cups half full with plain batter, add a teaspoon of jam or jelly, and top with 2 tablespoons more batter.
Toppings: top unbaked muffins with a generous sprinkle of cinnamon sugar.
Non-sweet Combinations: Use only 2 tablespoons of sugar and no fruit. Add combinations of the following: 1/21 cup shredded cheese, 3 strips fried and crumbled bacon, 2 tablespoons grated onion, 1/2 cup shredded zucchini, 2 tablespoons Parmesan cheese. Spices could include a teaspoon of parsley and a pinch of marjoram.
So in short the recipe your using is:
2 to 2 1/2 cups grain
1 cup milk
1/4 cup fat
2 Tbs. - 1/2 cup sugar
2 tsp. Bkg. powder
1/2 teaspoon salt
Preheat oven to 400 degrees.
Mix wet and dry ingredients separately, then stir together until just combined. (don't over mix or your muffins will be flat. )
Grease a muffin tin, and fill two thirds of the way full.
Bake for 20 minutes (give or take 5 minutes)