Our Favorite Muffins

The weekend mornings are for muffins at my house! My muffin recipe comes from many muffin experiences. We are picky muffin eaters at this house! They can't be too dry, too heavy, too crumbly, too bland, burned on the bottom, the list goes on and on...so this is my favorite muffin recipe - it took me a couple of years to figure it out but it is yummy-licious! I think to sum it up we like our muffins to taste like cupcakes but muffins for breakfast sounds much healthier than cupcakes for breakfast - haha! Well maybe...anyway the best part is that it's kid approved (big kids and little kids)!

To keep it interesting for my family and friends I alternate the last ingredient in the muffins so people don't get tired of the same muffins. I use fresh (or frozen) blueberries, sliced peaches (but not the juice), chocolate chips, sliced almonds (I use 1/2 cup and replace the vanilla with almond extract), raspberries, blackberries, whatever your favorites are. You can even combine ingredients like blueberries and raspberries. So make some muffins today and enjoy!

Ingredients:

2 cups unbleached all purpose white flour

3/4 cup white sugar

2 1/2 tsp baking powder

1/2 tsp salt

2 eggs

1/2 cup milk

1/2 cup plain yogurt (I use my homemade yogurt)

1/4 cup melted butter

1 1/2 tsp vanilla

1 cup blueberries (or your favorite berries). Today I used frozen Colorado peaches (thawed out but I did not use the juice).

Mix the dry ingredients together then add the eggs, milk, yogurt, melted butter and vanilla. Stir with spatula or a wooden spoon (no mixers). The batter might be a little lumpy, that's ok. Add your fruit, sliced almonds, or chocolate chips and stir gently until they are all mixed in. Use a standard muffin tin, and either grease your tins or use paper liners. I use a cookie scoop and fill them about 3/4 of the way to the top. Sometimes I sprinkle the tops with a little sugar.

I bake mine for 17-20 minutes at 340F. I touch the tops and when the bounce back they are done. Then I place them on cooling rack for about 10 minutes. Take them out of the pan and leave on cooling rack until cool. These freeze very well in a tightly sealed container, just remember they need to be room temperature before you freeze them.

Makes 14-18 muffins.

Peach muffins - yummy!

Upside down but I had to show you the bottom - no burning!

Love and peace,
~ Simply Tammi

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