December 11, 2013 by multiracialsky
I like to switch up my breakfast/snack offerings. I find that constant rotation keeps everyone interested in eating what’s there, because it’s been a few weeks since that was in the cookie tin. Like my recipes for scones and breakfast bars, my muffin recipe is endlessly flexible to fold in whatever is currently on hand. My recipe is based on the entire muffin chapter of the Tassajara Bread Book.
2 cups flour (I mix white and whole wheat)
2 tsp baking powder
1/2 tsp salt
1/2 cup dried or frozen fruit (apricots, raisins, blueberries, cranberries, raspberries)
1/2 cup chopped nuts (optional)
1/4-1/2 cup molasses or honey
1/4 cup oil (We especially like coconut)
1+ cups milk or juice (soymilk, almond milk, and apple cider are our favorites)
One of the following (or combination)
1-2 eggs beaten (optional)
1 ripe banana (optional)
1/2 cup pureed pumpkin (optional)
- Preheat oven to 375 degrees F.
- Combine dry ingredients.
- Combine wet ingredients.
- Fold wet and dry ingredients together until everything is moistened.
- Fold in fruit and nuts, if you are including them.
- Spoon into greased muffin tins or muffin papers.
- Bake for about 20 minutes.
- Cool on rack.
- Store in airtight container for up to a week.