SWEETNESS & LIGHT MUFFINS
1-3/4 cups all-purpose flour
1/2 to 3/4 cup sugar (depending on how sweet you like your muffins)
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg (I just use ground nutmeg)
1/2 cup milk
1/3 cup butter, melted and cooled (I use Canola oil instead)
1 large egg, lightly beaten
1 teaspoon vanilla extract
Preheat oven to 400 F. Grease 12 muffin cups or line with paper liners.
In a large mixing bowl combine the dry ingredients.
In a smaller bowl whisk together milk, butter (or oil), egg and vanilla.
Add wet ingredients to dry, combine with as few strokes as possible -- just until ingredients are incorporated.
If you like, fold in additional ingredients as mentioned in Variation Options.
Spoon batter into prepared muffin cups, filling to 1/2 to 2/3 full.
Bake until golden, about 15-20 minutes.
Cool briefly on racks until the smell and hunger pains drive you to eat at least one while piping hot.
VARIATIONSPeach and Nut: Add a drop of almond extract to wet ingredients. Add 3 diced peaches and 1/2 cup chopped pecans or walnuts to batter.
Ginger-Pear-Walnut: Add 2 partially mashed, diced pears, 1 tablespoon finely minced fresh ginger root and 1/2 cup chopped walnuts to batter.
Cranberry Nut: Use larger amount of sugar in basic recipe. Add 1 cup chopped cranberries and 1/2 cup coarsely chopped nuts to batter. You can also add 1-1/2 teaspoons grated orange zest.
Piña Colada: Use smaller amount of sugar in basic recipe. Replace 1/4 cup milk with 1/4 cup thawed frozen pineapple juice concentrate mixed with 1/4 teaspoon baking soda. Add this to wet ingredients, then mix with dry ingredients. Add 1/2 - 3/4 cup shredded coconut, 1/2 cup coarsely chopped nuts (how about macadamias?) and, if you want, 3/4 cup diced fresh pineapple to the batter.
Banana-Chocolate Chip: (my personal favorite and the one I make most often) Add 2 mashed bananas, 1/2 teaspoon ground cinnamon and 1/2 cup (at least) chocolate chips to batter.