Monday, February 10, 2014
If so, it's time to visit the freezer or go to the "freshest" stock available on the produce shelves to get that kick of fruit fiber and vitamin C. I did both for the muffins featured in this post--thawing the blueberries and purchasing the cranberries.
3/4 C milk
1/3 C cooking oil
1 3/4 C all purpose flour
1/4 C sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
Prepare muffin pan or line with muffin cups and preheat oven to 400 degrees.
In a small bowl, slightly beat eggs before beating in milk and oil. Set aside. In a larger bowl, stir together dry ingredients. Make a well, and add liquid all at once, mixing. Stir until just lumpy, but don't over-stir. Spoon into prepared muffin cups and bake 20-25 minutes. Makes 12 muffins.
To this basic recipe you can add:
1 C frozen berries thawed and drained and 2 T sugar or 1 C cranberries (coarsely chopped) and 3/4 C sugar. If desired, add 1/4-1/2 C of chopped walnuts or pecans, too. Stir in gently just before spooning into muffin cups.
Now, to find another basic recipe to embellish, this time one for thawing chicken and a quart of thawing tomatoes...