Blank Slate Muffins

I wish I could give credit to the author of this recipe, but I can’t remember where I found it. This is also an untested recipe. I thought it looked interesting to have a blank slate recipe.

Ingredients

• 8 oz low protein flour, ( 2 scant cups) such as cake flour, pastry flour or White Lily flour
• 3.5 oz (1/2 cup) granulated sugar
• 2.5 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1 large egg at room temperature
• 6 oz (3/4 cup) whole milk at room temperature
• 2.5 oz (5 tablespoons or a little over 1/2 stick) butter, melted and cooled to barely warm

Another blank slate {untested} recipe using less fat and sugar:

• 2 cups flour
• 1/4 cup sugar
• 2.5 teaspoons baking powder 
• 1/2 teaspoon salt
• 1 egg 
• 1/4 cup oil or butter
• 1 cup milk

Flavor Additions:

• Flavor the batter with citrus zest, spices, extracts, and/or herbs.
• Mix in up to 2 cups of inclusions: fresh or frozen fruit (don’t thaw frozen fruit), nuts, raisins, chocolate chips, etc. Toss together with the dry ingredients right before adding the wet ingredients. Use a mixture of inclusions to equal 2 cups. For example, 1 cup fresh or frozen cranberries, 1/2 cup chopped oranges, well drained, and 1/2 cup toasted pecans
• Top muffins with sparkling sugar or a simple streusel.

Directions

1. Position a rack in the center of the oven. Preheat oven to 425F.
2. Line a 12-cavity muffin tin with paper liners or spray lightly with pan spray. Set aside.
3. Whisk together the dry ingredients in a large bowl–flour, sugar, baking powder, and salt.
4. Whisk together the wet ingredients in a small bowl–egg, milk, and melted butter.
5. Make a well in the center of the dry ingredients. Pour in the wet, and stir/fold until mixed but still a little lumpy.
6. Allow the batter to sit for about 10 minutes, then portion out using a disher (ice cream scoop).
7. Bake until well risen, nicely peaked, and deep golden brown on top, 15-20 minutes.