One Muffin Recipe…7 Different Ways

• Basic Muffin Recipe
• cups whole wheat pastry flour↗2
• cup Splenda granular↗1⁄2
• teaspoons baking powder↗2
• teaspoon baking soda↗1
• cup low-fat vanilla yogurt or 1 cup soy yogurt↗1
• 1/4 cup rice milk or 1/4 cup soymilk↗1⁄4
• tablespoons canola oil↗2
• Muffin Variations
• Cinnamon Walnut Muffins
• cup finely chopped nuts1
• teaspoon cinnamon↗1⁄2
• Blueberry Muffins
• cup blueberries↗1
• teaspoon nutmeg↗1⁄2
• teaspoon cinnamon↗1⁄2
• Strawberry Muffins
• cup of chopped fresh strawberries (or frozen, drained strawberries)1
• Apple Muffins
• cup of finely chopped apple1
• cup of chopped nuts1⁄4
• teaspoon cinnamon↗1
• Chocolate Chip Muffins
• cup semi-sweet chocolate chips or 3/4 cup miniature chocolate chip↗3⁄4
• teaspoon cinnamon↗1
• Cheddar Muffins
• cup plain yogurt, instead of vanilla yogurt and only 2 tablespoons of splenda↗1
• cup cheddar cheese↗2⁄3
• Banana Muffins
• cup of chopped banana (or combine 1/2 cup chopped banana with 1/2 cup semisweet mini chocolate chip)1

Step-by-step instructions

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Combine the flour, sugar, baking powder, and baking soda in a mixing bowl and stir together.

3. 3

   Make a well in the center of the flour mixture and pour in the remaining ingredients. Stir together until well blended, but don’t over beat. The batter should be medium-thick. If it seems too stiff or dry, add a small amount of additional milk.

4. 4

   Stir in the additional ingredient or ingredients of your choice, then divide the batter among 12 oiled or foil-lined muffin tins.

5. 5

   Bake for 20 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center of one comes out clean. Let cool until just warm to touch, then transfer muffins to a plate. I would store these in the refrigerator so they don’t get moldy from the moist fruit.