{Super} Simple Muffins

These muffins are so easy it's ridiculous.  I started making them last fall when I had some fresh cranberries on hand and didn't know what else to do with them.  The variety above are blueberry (the last of the ones we picked in Maine a couple years ago....is that gross?), but you can add any variety of fruit or mix-in you'd like.

The recipe comes from my all-time-favorite "red and white" cookbook - aka the Better Homes and Gardens New Cook Book.  This is the cookbook I always saw (and still see) my mom cooking from.  It has all the basics.  Shameful confession:  I even use this cookbook for things like scrambled or hard-boiled eggs.  :-)



So, just thought I'd share the recipe.  They are easy to whip up for a nice, warm breakfast.   Our boys love them - the batch never lasts a whole day.  You could also maybe try a healthier version with whole wheat flour?

I also add about a teaspoon of turbinado sugar (sugar in the raw) to the tops of the uncooked muffins.  It's gives them a sweet, crunchy glaze.  I've done it with regular sugar, too.


Muffins
1 3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teasoon salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil

Set oven to 400 degrees and grease a 12-muffin tin or line with paper baking cups.  Combine dry ingredients and set aside.  In a separate bowl, whisk together wet ingredients.  Make a well in the center of the dry ingredients and pour the wet ingredients in.  Mix just until moistened (batter will be lumpy).

Mix in a cup of fresh cranberries (chopped) or blueberries (or just about anything else....they give variations for cheese, oatmeal, etc.).  Fill muffin cups 2/3 full (sprinkle unbaked batter with turbinado sugar if you want) and bake for 20 minutes or until golden.  The muffins are pretty small if you make 12.  I think next time I make them I might either double the batch or just make 6.

Enjoy!