Basic Muffin Recipe

Whole-Wheat-Maple-Banana-Nut-Muffins-5We have used a basic muffin recipe for years and years. When I had all little kids I mixed the dry ingredients in bulk and kept them in a 5 gallon bucket for quick mixing on busy mornings. Now days with more helping hands (older kids that are really helping not just feeling like they are helping) we usually just double the recipe. These can be frozen also for those really busy mornings.

I love this recipe because I can use up the fresh food that comes in my box or if we have been especially great at eating the fresh foods I can use frozen fruits. If I am out of frozen fruit I can use preserves. So basically this recipe means I can skip the planning.

You can find many of the ingredients at Brown Box Organics for local delivery in the Boise area. We are also happy to order bulk flour and other ingredients. Please email for pricing/availability.

Basic Muffins

Ingredients
  • 1½ cups whole-wheat flour (I prefer whole wheat white flour, but other flours are good)
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • 2 eggs
  • 2 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • ¼ cup coconut oil (or your favorite)
  • ¾ cup juice (orange or apple work great)
  • About 1 cup of total filling (berries, fruit, nuts, etc. – see below for ideas)
  • Muffin/Cupcake liners – if needed or oil the pan
Instructions
  1. Heat oven to 400 degrees F.
  2. In a large bowl with a fork or whisk mix the flour, salt, baking powder and cinnamon.
  3. Make a well (hole) in the center of the flour mixture and pour in the eggs, honey, vanilla, oil and orange juice. Mix the dry and wet ingredients together – do not overmix.
  4. Add 1 cup filling. Filling might include:  – blueberries, raspberries, blackberries or diced strawberries.
    – peeled and diced pears
    – applesauce
    – either diced or mashed up bananas and chopped walnuts
    – raisins and chopped pecans
    – grated carrot and chopped walnuts
    – orange or lemon zest (only add ¼ to ½ teaspoon of zest per individual muffin)
    – a mix of dried fruit bits
  5. Line a muffin pan with liners and fill ⅔ to ¾ of the way full with batter.
  6. After the filling has been mixed into each muffin slide the tray into the warm oven and bake for 10 – 15 minutes or until a toothpick comes out clean. Serve warm or at room temperature and freeze some for a later date.
    Other notes: I sometimes sprinkle with a strudel topping or cinnamon and sugar.
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About Rachel

Owner @ Brown Box Organics.
This entry was posted in Apple, Banana, Berries and tagged , , , , . Bookmark the permalink.

2 Responses to Basic Muffin Recipe

  1. Amber says:

    Do u think milk could be subbed for the juice? We don’t drink juice usually.

    • Rachel says:

      I have often used water, but I have not tried milk. Water works fine, the muffins are still moist just a little less tangy and sweet.

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