Spotlight Recipe: Mix & Match Muffins

Who doesn't love a versatile recipe that you can customize to fit your mood? Good (& Cheap) Eats has a delicious recipe for Mix & Match Muffins that lets you make whatever muffins you desire. I used it to make some Strawberry & Banana Muffins this week with a few leftover strawberries we had in the fridge.

The recipe below is from Good (& Cheap) Eats, while the picture is mine.

Ingredients

3 cups unbleached flour

1/2 cup whole wheat flour

4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar, brown sugar, or sucanat

1/2 cup oil

1 cup milk

1/2 cup plain yogurt

2 eggs

Mix-ins: 1 teaspoon extract, 1 1/2 cups any combination of fruit*, chopped nuts, chocolate

*Possible fruit to use: mashed bananas, blueberries, finely chopped apples, raspberries, coarsely chopped cranberries

Preheat oven to 350 °. Line muffin tin with papers or spray with nonstick cooking spray. In large mixing bowl, combine, flours, baking powder, baking soda, salt, and sugar. (If preparing as a mix, simply combine all these ingredients in a ziptop bag, label well, mark with the wet ingredients and baking instructions.)

In a separate bowl, combine oil, milk, yogurt, and eggs. Whisk to blend. Add wet ingredients to dry. Fold gently until mostly moistened, but still lumpy. Fold in mix-ins.

For 12 large muffins, fill muffin cups completely, even mounding past their tops. For 18 kid-size muffin, fill almost full. Bake 25 - 35 minutes, depending on how much you fill them.