Right after our baby was born, my friend Keri brought over muffins, a fresh fruit tray and juice. It was the best thing anyone has brought me after having a baby. It was so convenient and nutritious and all around thoughtful and wonderful. Seriously, if you have a friend having a baby soon, store this idea away.
Anyway, those muffins were the start of a big phase for me. It has been muffin central around here ever since. I just LOVE muffins! So I thought I would share the best muffin recipe. It is the best because you can use whatever schtuff you have on had that needs to be used up. I’ve tried brown bananas, smashed sweet potato, chopped up apples with applesauce, grated carrots, overripe peaches…I’ve even tossed in some leftover oatmeal…and every single time I get a yummy moist muffin!
So go dig around in your fridge. Find something mushy. Make muffins!
Oh, and when you make them, leave me a comment telling me what you put in them…I’m always up for new ideas!
about 2 cups schtuff (see list above)
3/4 cup sugar
1/3 cup butter
1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon (optional)
STREUSEL: (optional, but really, really good)
1/4 cup sugar
3 TBSP flour
1/4 tsp. cinnamon
2 TBSP cold butter
Preheat ove to 375 degrees. Mash your schtuff. Add wet ingredients and blend. Gently add dry and mix until just moistened. (Overmixing will make rubbery muffins). Scoop into a greased 12 hole muffin pan.
To make the streusel, measure the sugar, flour and cinnamon into a small bowl. Cut the butter in with a fork until incorporated and crumbly. Sprinkle evenly atop muffin batter.
Bake at 375 degrees for 19 minutes or until a toothpick inserted comes out clean.