Are you looking for a basic muffin recipe that you can add anything to? This is an amazing recipe to have in your back pocket if you have company coming over, or even for an afternoon snack for your kids. Original recipe published in April 2020. Edited and revised in August 2021. Servings 12 muffins Prep Time 12 Cook Time 30 to 35

Ingredient

Dry Ingredients 240g) ARTISAN BLEND FLOUR or ORIGINAL BLEND or PANCAKE & BISCUIT MIX

200 g sugar or sugar substitute (maple sugar or date sugar)

14g baking powder

½ teaspoon baking soda

½ teaspoon salt

Wet ingredients 226 grams milk or dairy free milk alternative

112 g/ avocado or canola oil neutral oil

2 teaspoon vanilla

2 eggs or 100 grams Aquafaba (white bean juice)

1 cup add-ins - blueberries, raspberries, blackberries, chocolate chips, bananas, your choice

Directions

Preheat the oven to 425°F. Line a standard muffin tin with liners.

Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.

In a separate bowl, whisk together the milk, oil, eggs, and vanilla. Once thoroughly mixed, gently fold the dry ingredients into the wet, making sure that everything is entirely combined. Use a rubber spatula to fold in any add-ins.

Once batter is ready, fill lined muffin tins 1/2 - 3/4 full. Bake the muffins at 425°F for 5 minutes, then change the heat to 375°F. Continue baking for 15 to 20 minutes or until the muffins are browned on top and a toothpick inserted into the center comes out clean.

Once finished baking, remove baking pan from oven and allow muffins to cool for 5 minutes. After 5 minutes, place them on a cooling rack to cool completely, roughly 20 minutes. Enjoy!