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Basic Muffins

2 1/2 cups grain
1 cup milk
up to 1/4 cup fat
1 egg
up to 1/2 cup sweetener
2 teaspoons baking powder
1/2 teaspoon salt
up to 1 1/2 cups additions

Bake 15 to 20 minutes in a 400 oven.

GRAIN: Use 2 to 2 1/2 cups of white flour. Or substitute oatmeal,
cornmeal, whole wheat flour, rye flour, or flake cereal for 1 cup
of the white flour. Or substitue 1 cup leftover cooked oatmeal,
rice or cornmeal for 1/2 cup of the white flour and decrease liquid
to 1/2 cup.

MILK: Use 1 cup. Or substitute buttermilk or sour milk. Or
substitute fruit juice for part or all of the milk.

FAT: Use 1/4 cup vegetable oil or 4 Tbsp melted butter or margarine.
Or substitute regular or crunch peanut butter for part or all of
the fat. The fat can be reduced or omitted with fair results if
using a wet addition.

EGG: Use 1 egg. Or substitute 1 heaping Tbsp of soy flour and 1
Tbsp of water. If using a cooked grain, separate the egg, add the
yolk to the batter, beat white until stiff, and fold into the
batter.

SWEETENER: Use between 2 Tbsp and 1/2 cup sugar. Or substitute
up to 3/4 cup brown sugar. Or up to 1/2 cup honey or molasses and
decrease milk to 3/4 cup.

BAKING POWDER: Use 2 tsp. If using whole or cooked grains or more
than 1 cup additions, increase to 3 tsp. If using buttermilk or
sourmilk, decrease to 1 tsp and add 1/2 tsp baking soda.

SALT: Use 1/2 tsp, or omit if you have a salt-restricted diet.

The following ingredients are optional. Additions can be used in
any combination, up to 1 1/2 cups total. If using more than 1 cup
of wet additions, decrease the milk to 1/2 cup.

Dry additions: Nuts, sunflower seeds, raisins, coconut, and so
on.

Moist additons: Blueberries, chopped apple, shredded zucchini,
shredded carrot, and so on.

Wet additions: Pumpkin puree, applesauce, mashed potato, mashed
bananas, mashed carrot, and so on. If using 1/2 cup drained canned
fruit or thawed shredded zucchini, substitute the syrup or zucchini
liquid for all or part of the milk.

Spices: Use spices that completment the additions, such as 1 tsp
cinnnamon with 1/4 tsp nutmeg or cloves. Try 2 tsp grated orange
or lemon peel.

Jellies and jam: Fill cups half full with a plain batter. Add 1
tsp jam or jelly and top with 2 more Tbsp batter.

Nonsweet combinations: Use only 2 Tbsp sugar and no fruit. Add
combinations of the following: 1/2 cup shredded cheese, 2 strips
fried and crumbled bacon, 2 Tbsp grated onion, 1/2 cup shredded
zucchini, 2 Tbsp parmesan cheese. Spices could include parsley,
marjoram, rosemary...

Hawaiian Muffins: Use 1/2 cup mashed banana, 1/2 cup drained
crushed pineapple, and 1/2 cup flake coconut, and 1 Tbsp vanilla
or rum flavoring. Use the pineapple juice instead of milk.

Cherry Vanilla Chip Muffins: 3/4 cup pitted chopped cherries, 3/4
cup vanilla chips, 1 tsp vanilla.

Elvis Muffins: Use about 3/4 to 1 cup mashed banana, 1/2 cup
chopped peanuts or walnuts (any nut). And substitute 1/4 peanut
butter for the oil.

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