1 tsp baking powder + 1/4 tsp baking soda (for muffins containing acidic ingredients, such as buttermilk)
1 cup (227g) milk or buttermilk
Fat options:
1/4 cup (50g) vegetable oil
4 tablespoons (57g) butter, melted
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups optional add ins (to make sure berries or fruit stay evenly distributed throughout the batter, add to the dry ingredients and mix until coated before adding the liquid ingredients):
Berries
Finely chopped, well-drained fresh fruit: peaches, apples, etc.
Chopped dried fruit
Instructions
Preheat your oven to 425°F. Lightly grease the cups of a standard 12-cup muffin pan. Or line the cups with papers, and grease the papers.
Blend together the dry ingredients (except baking soda, if using). Mix in fruit, if using.
In a separate bowl, beat the baking soda and liquid ingredients together — milk, oil or butter, eggs, and vanilla — until light.
Pour the wet ingredients into the dry ingredients. Take a fork or wire whisk and blend the two briefly – stopping before you think you have mixed them well. It’s OK to leave some lumps.
Fill the cups of the muffin pan two-thirds to three-quarters full.
Bake the muffins for 15 to 20 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean, or with a few crumbs attached.
Remove them from the oven and remove form pan to cooling rack as soon as you can.
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