This muffin recipe is one of my favorites. I make these a couple times a week. YUM!
Big Beautiful Muffins
3 cups flour (when I make it I use half white wheat, Brandon likes it all white)
1 cup sugar
1 T. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cup plain low fat yogurt (if in a pinch you can use sour cream)
2 large eggs
8 T. unsalted butter (if using salted butter just lessen the salt just a little bit)
In one bowl mix all the flour ingredients. In another bowl mix all the wet ingredients (except butter) together. Then mix the wet with the dry. Fold in the butter. Spray the 12 cup muffin tin with vegetable oil spray. Divide the batter evenly among the muffin tin. Bake 375 for 20-25 minutes. In our oven we usually only cook them for 15 minutes so you may want to check them earlier.
Variations that we love:
Lemon Blueberry muffins
Add 1 tsp. grated lemon zest (I have used 1/2 tsp. of lemon extract) to the wet mixture. Fold 1 1/2 cup of blueberries into the batter.
Raspberry-Almond muffins
Add 1/2 tsp. almond extract into the wet ingredients. Spoon half the batter in the muffing tin, then spoon 1 tsp. of raspberry jam in the middle. Top with the other half of batter.
Banana-Walnut
Add 1/2 tsp. nutmeg to the flour mixture. Substitute 1 cup of brown sugar with the white sugar. Fold in 1 1/2 cup diced (I mash) banana into the batter. You can add 3/4 cup toasted walnuts into the finished batter, but Bree wont eat it with nuts.
