General Muffin Recipe

This recipe is from The Tightwad Gazette by Amy Dacyczyn.   It’s great because its grains and additions ingredients are general enough that you can use up whatever is hanging out in your cupboard or fridge (a fantastic way to use up zucchini), and it is flexible enough to allow you to adjust the portions of the other ingredients.  I like to test how little sugar I can put in these while still having them taste good.  You really can get creative with this recipe.

General Muffin Recipe

  • 2 to 2-1/2 cups grain flour (wheat flour, rye flour, cornmeal, oatmeal, flake cereal…)
  • 1 cup milk (or buttermilk or sour milk, or some fruit juice mixed with milk…)
  • up to 1/4 cup butter or oil (or sub in some nut butter)
  • 1 egg
  • up to 1/2 cup sweetener
  • 2 tsp baking powder
  • 1/2 tsp salt
  • up to 1-1/2 cup of additions (nuts, berries, mashed bananas, shredded zucchini, coconut, carrots, applesauce, spices, cocoa powder, cheese…)

Preheat oven to 375 degrees.  Cream butter/oil with sweetener.  Add egg and continue mixing.  Add milk, then flour and baking powder and salt.  Gently fold in additions; do not overmix.  Bake for 20 to 25 minutes.

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