MY LIFE MAGAZINE - FALL 2021
Muffins are a sweet treat to go along with coffee or hot apple cider. Try mixing in cinnamon & apple or pumpkin & pecan for fall flavors. Recipe makes 12 standard muffins or 24 mini muffins.
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 1-1/2 cups of mix-ins such as berries, diced fruit, chocolate chips or chopped nuts
- 1 cup whole milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Preheat your oven to 425°F.
- Lightly grease the cups of a standard 12-cup muffin pan. Or line the cups with papers, and grease the papers.
- In a large mixing bowl, whisk together the dry ingredients — flour, sugar, salt and baking powder — until well combined.
- In a separate bowl, whisk the liquid ingredients together — milk, oil, eggs, and vanilla — until smooth.
- Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently mix the ingredients together (a few lumps are ok, just no big patches of dry or wet ingredients).
- Fold in any mix-ins such as berries, fruit or chocolate chips.
- Fill the cups of the muffin pan two-thirds to three-quarters full. Sprinkle with sugar, if desired.
- Bake the muffins for 15 to 20 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean.
- Remove them from the oven, and as soon as you can handle them turn them out of the pan onto a rack to cool.
- Enjoy!!
Jordan Hamons owns Tablespoon Cooking Co. She regularly teaches classes with Down Syndrome Association of Greater Cincinnati. Learn more at TablespoonCookingCo.com.
