Create-a-Muffin

This is our standard muffin recipe. In one of our favorite combinations I used pumpkin pureé with a dash of cinnamon. 

Create-a-Muffin (from The Complete Tightwad Gazette by Amy Dacysyn) 

2 to 2 1/2 cups grain (white flour, substitute up to 1 cup with oatmeal, cornmeal, or wheat flour) 

1 cup milk (or buttermilk, can use dry powder – add water) 

1/4 cup fat (oil or melted butter, may be reduced if using a “wet” addition) 

1 egg (or egg substitute) 

Up to 1/2 cup sweetener (sugar, brown sugar, or if honey – decrease milk) 

2 tsp. baking powder (if using buttermilk, add ½ tsp. baking soda) 

1/2 tsp. salt 

Up to 1 1/2 cups additions (dry: nuts, raisins, coconut, bacon, cheese, etc.; moist: blueberries, chopped apple, shredded zucchini or carrot, etc.; wet: applesauce, mashed banana, pumpkin pureé, canned fruit – drained, etc.; spices: any that will complement the additions such as cinnamon, nutmeg, orange peel, etc.) 

Optional topping (cinnamon sugar, chopped nuts, oatmeal, etc.) 

Combine dry ingredients. Combine wet ingredients. Mix together and put in greased muffin pan. Bake at 400° for 17-20 minutes. Makes 12. (Doubles and freezes nicely.) 

The beauty of this particular recipe is its flexibility. It's a great way to use up bits and pieces of things hiding in your refrigerator.