Muffins are great. Great for a snack, for breakfast, for dessert anytime can be muffin time. I might be a little extra partial to muffins since they were the first thing I ever got to bake for real in the big oven by myself. That very first batch of muffins was with this very same recipe, I made the chocolate chip variation and they were perfect. I still make these on occasion since it gives me an excuse to drag out the very first cook book I ever bought, it was a community fundraising collection of recipes put out by my best friend's elementary school, this was her addition to it so it always brings me to a happy place. Happy memories and happy people make the best baking companions.
Basic Muffin Batter
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 cup milk
1/2 cup canola oil
2 eggs, beaten
1 teaspoon vanilla
Preheat oven to 375°F
In a small bowl mix flour, baking powder and salt, set aside. In a large bowl cream the eggs, sugar, vanilla and oil together until smooth. Using a wooden spoon mix, the flour mixture into the large bowl and stir well to combine. To make just plain muffins spoon the batter into the prepared muffin pan now, or see below for some variations. Bake muffins for 15-18 minutes or until a cake tester comes out clean.
Chocolate Chip Muffins- Add 1-1 1/2 cup chocolate chips to batter and fold in before baking
Cranberry Muffins- Add 1 cup Craisin's or frozen cranberries and 1 tablespoon lemon juice, fold in before baking, maybe some orange rind too if you are into that.
Blueberry- Fold in 1-1 1/2 cup fresh or frozen blueberries
Jam filled- Either prepare a berry sauce of your own, or use your favorite jam and use a piping bag to gently fill baked muffins with jam or sauce. All you need to do is poke the tip of the bag into the muffin top (That IS what she said) and slowly pipe the jam into the middle. Slow is key or else you will end up with a jam explosion.