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1
Preheat oven to 350F.
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2
Prepare 12 standard or 6 jumbo mufffin cups by lightly greasing or with paper liners.
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In a large bowl, sift together flour, baking soda, baking powder, salt, and cinnamon or other spice if using; mix well.
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4
In a separate bowl, cream together butter and sugar until smooth.
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Beat in egg, then milk, then extract; mixture will be slightly lumpy.
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Fold in 2 cups of the fruit/nut/chip combination of your choice with a rubber spatula.
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Stir the wet ingredients into the dry, being careful not to overmix.
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Spoon batter into muffin cups and bake 30-35 minute, turning pan after about 15 minutes to ensure even cooking.
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Cool muffins in tins for about 15 minutes before removing to cool completely (they fall apart if you try to remove them while they're still hot!
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10
).
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Eat warm or cool completely then store in an airtight container.
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They can also be frozen up to 3 months -- but I can't imagine why they'd last that long:)!
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*NOTE: I have subbed up to 3T applesauce or mashed bananas successfully.
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**NOTE: I have gotten better results using vegan egg replacer than ommitting egg entirely, but really both are fine.
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***SUGGESTED COMBINATIONS(equaling 2 cups): peach blueberry; mango and banana with rum extract; raspberry ginger; strawberry banana; blackberry nectarine; cherry, white-chocolate chips and almonds with almond extract; pear, ginger and semi-sweet chocolate chips -- the possibilities are endless, these are just the combos I've tried.
