Muffins

These are simple, easy plain muffins that can be used as a base of lots of muffin and cupcake flavors. It is a lot easier that the giant muffin recipe in the America's Test Kitchen book.

Adapted from Apple and Carrot Breakfast Muffins

1 cup flour -- whole wheat is ok
1/3 c. Sugar
2 T. nonfat dry milk (or milk plus 2 T flour)
1 and 1/2 t. Baking powder (Reduce to 1 t. for high altitude)
1/2 t. cinnamon (Extra)
1/4 teaspoon salt (Extra)
1/4 teaspoon ginger  (Extra)

1/2 cup oil
2 T. honey
2 T. maple syrup
2 eggs
1/2 t. pure vanilla

optional -- 1 grated apple, 1/2 cup grated carrot, and 1/2 cup anything (Raisins, nuts, chocolate, fruit)


Mix wet together. Add dry on top and mix to itself before mixing with wet. Add mix ins. Without mix-ins, this yields 8 muffins. Bake at 350 for 20 minutes (seemed long to me, but it really needed that long)