Text, recipes and photos by Chef Joey
So muffins are fun because they are small cakes, small cakes to fill the void of a whole slice of cake!
The joy of muffins is they can be plain, frosted or fruit-filled.
My basic muffin recipe for fruit-filled muffins is:
2 cups flour
1 stick of soft butter
1 tbsp baking powder
1 tsp salt
¼ cup to a ½ cup of milk
and, depending on your craving for sweetness … ½ cup of sugar or more for sweeter or less (1/4 cup) for not so sweet. Let the fruit take over!
Add 1 cup of diced fruit, raisins, craisins, blueberries etc. to your muffin mix.
Bake 375 for 15 minutes or less, depending on the size.
Test with a toothpick for doneness.
For Bran Muffins, use 1 cup of bran cereal and 1 cup less of flour
Soften with the milk and add the other ingredients.
For Corn Muffins, sub 1 cup corn meal for cup of flour and keep the ½ cup of sugar!
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