Quote:
Originally Posted by Quiteria
My favorite discovery was basic muffin recipe in The Tightwad Gazette and The Joy of Cooking. This much dry + this much wet + up to this much wet fruit or veggies, or up to this many dry mix-ins. There were even a couple variations on the basic mix, like one with whipped egg whites to hold heavy additions such as whole berries. It's a little hit or miss compared to tried-and-true recipes, but great for confidence using up whatever is on hand.
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I was just coming here to say this exact thing. I never use a recipe for muffins. My most basic formula, fwiw, is: 2 c flour (I typically use 1 cup ap flour and 1 cup some other grain - if you want all whole grain you need to make some other adjustments), 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1-2 tsp spices if desired, 1/4-1/2 c sugar, 1 egg, 1 c liquids (either some sort of wet mashed fruit/veg or some sort of milk or a mix), 1/4 c oil, 1/2 - 1 c mix ins. You can sub up to 1/2 c nut butter for oil.