This is that balderdash recipe that I pull out of my hat on dreary mornings when the kids are slumping around the kitchen with their hair in a matted mess and sleep stuck in the corners of their eyes. Nothing wakes a brood of kiddos up like fresh muffins, and these can be made with ANYTHING and have a million substitution options.
In a large bowl:
2 cups of all purpose flour (or wheat, or 1/2 wheat and 1/2 white)
1 tbsp baking powder
1/2 tsp salt
1/4 tsp nutmeg (maybe add some cinnamon, too?)
Whisk together in another bowl:
2 large eggs
1 cup of milk or cream (or half and half or buttermilk)
2/3 cup of sugar (white or granulated or organic or brown)
4-8 tbsp of warm melted butter, unsalted, or vegetable oil, or coconut oil
1 generous teaspoon, okay 2 teaspoons of vanilla
Notes & substitutions:
If you are eating hot & fresh, use 4 tbsp butter. If you plan to store and/or travel with these, use 8 tbsp. Any dairy liquid will work . . . . skim to low fat milk all they way up to heavy whipping cream. Sub 1 cup of whole wheat flour for increased fiber.
For yogurt, buttermilk or sour cream . . sub one of those 3 for the milk/cream and add 1/2 tsp baking soda.
For blueberry . . . add 1 1/2 cups fresh or frozen blueberries to the basic mixture. Decrease sugar to 1/3 cup. So that the blueberries don't sink, toss them lightly in flour prior to adding.
Raspberry . . . . add 1 1/2 cups fresh or frozen raspberries to the basic mixture. Add 1/4 tsp of almond extract to the wet ingredients.
Lemon poppy seed or Perfect Poppy Seed . . . add 1 tsp grated lemon zest and 1 1/2 tsp poppy seeds to basic mixture.