1 1/2 C flour
2 tsp baking powder
dash of salt
1/2 C sugar (or honey or sorghum or whatever natural sweetener you prefer)
1/3 C oil
1/3ish C milk (not an exact amount, I know -- but you'll see why later)
1 tsp vanilla
1 C cranberries, roughly chopped
1/4 C white chips or almond slivers (or both!)
Preheat oven to 400 degrees.
Measure dry ingredients into mixing bowl.
Into a measuring cup, pour in the 1/3 C oil. Add the egg, then fill with milk to the 1 cup line. Beat mixture, then add vanilla and sweetener (if using honey) and pour in with the dry ingredients. Stir just until moistened. DON'T OVER MIX.
Add 3/4 C of the cranberries and chips or nuts. Mix, then pour into greased or lined muffins tins. Sprinkle the remaining cranberry pieces on top. Bake in oven for 8-12 minutes or until deliciously golden and the house smells amazing.
Oh -- and the muffin-liner will come off easier if you let them slightly cool before eating. [smile]
And like I mentioned previously, these adapt super well to whatever you have on hand or is in season. I've listed below the things that I've tried and had great success with:
- 1 C blueberries
- 3/4 C peaches & dash of cinnamon/nutmeg
- 3/4 C chopped strawberries & handful of butterscotch chips (Not to downplay how amazing these muffins are with cranberries, but seriously -- go buy strawberries and butterscotch chips and try this combination. I'm not sure what gave me the idea to try them together to begin with, but they are a raving success and oh, so delicious!)
- 1 large or two small smashed bananas & handful of chocolate chips/nuts