I know it is not Muffin Mondays but I baked muffins and I want to share some thoughts. Muffins leave the door open to a wide range of choices. One of my favorite muffins has a spoonful of jelly inside of it. I don't make chocolate chip muffins but it is a good idea. I like fruit inside a muffin from fresh blueberries to dried pears. My husband's favorite is a muffin with pecans.
Of course, you can use vanilla extract but what about rum, strawberry or coconut. Mix up the flavors and the filling and create your own brand of muffin.
I made a basic muffin recipe which is found in almost every cookbook and Internet site. The differences are small. I use oil in my muffins. Some of the recipes used butter. Others use applesauce.
Since, I added 1/2 cup of pecans, I will label these Pecan muffins. They were, of course, for the nut lover, in the family.
1/4 cup oil (Canola)
1 cup milk
1/2 cup sugar
1/2 teaspoon salt
3 teaspoons baking powder
2 cups flour
1/2 cup chopped pecans
Preheat oven to 400 degrees. Spray cooking oil on muffins cups or use paper liners.
In a large bowl combine the oil, egg, milk, almond extract, sugar and salt. Mix it very well with a fork or wire whisk.
Add the baking powder and flour and nuts. Mix again until the dough is moistened. Do not over mix.
Spoon the batter into a dozen well oiled or lined muffin cups. Bake at 400° for about 15 - 20 minutes.
Remove from the oven and cool for five minutes. Then remove from pan and enjoy.