Homemade Muffins
One of my goals this year has been to get away from all the processed junk. I heard somewhere that if more than three ingredients are listed, then it isn’t FOOD.
Making our own foods is not only healthier, but it is more cost effective as well. You can make your own anything – from onion dip to cleaning supplies! And, with a little planning, it won’t take any more time than if you had convenience foods.
Muffins are a huge hit in our home, and what I love about them is it’s easy to “disguise” other nutritious vitamins and supplements. The possibilities are just about endless. First, though, you need a good basic muffin recipe:
- 1 3/4 Cup flour (I use unbleached white)
- 1/3 Cup sugar
- 2 Tbsp. Baking powder
- 1/4 tsp. Salt
- 2 Tbsp. Flax Seed meal, optional
- 1 egg, beaten
- 3/4 Cup milk
- 1/4 Cup oil
Stir all dry ingredients together. Add wet ingredients and stir until just moistened. Take an ice cream scooper and fill each muffin place (I prefer to just grease my muffin pan rather than use the papers – less money, and you don’t lose as much muffin to the paper).
Bake in 350 oven for 15 minutes. Makes 12 regular size muffins, or 24 mini muffins
Mixins:
- 3/4 Cup of berries or,
- 1 Cup cranberries + 2 Tbsp. sugar or,
- 3/4 Cup mashed banana (reduce milk to 1/2 Cup) or,
- Shred some carrots and throw them in. Apples are a wonderful addition with some cheddar cheese.
Time Saving Hint:
Grab yourself one of those 1 gallon air tight plastic containers. We are going to triple our dry ingredients and make a big batch. Here’s what you do:
- 5 1/4 Cup flour
- 1 Cup sugar
- 6 Tbsp. Baking powder
- 3/4 tsp. salt
- 6 Tbsp. Flax seed meal
Throw all of this into your container and give it a good shake. When you are ready to make a batch of muffins, just grab your container, give it a good shake and measure out 2 cups of dry ingredients and to that add 1 beaten egg, 3/4 cup milk, 1/4 cup oil, and whatever mixin you want!
