I have a muffin recipe that I got from a friend a few years back and have never used another since. I took her recipe and it became my formula for various flavours of muffins. The most recent incarnation was the Banana Eggnog Muffin ~ I was hungry, had over-ripe bananas and leftover eggnog on hand and the rest is history….
Emily's (Insert Flavour here) Muffins
1/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup low fat sour cream (I have been known to use yoghurt~lemon in the banana version)
1/4 cup 2% milk (or whatever your preferred fat content ~this is where I put the eggnog)
1 2/3 cup pureed (banana, chunky applesauce, pumpkin etc)
1 tsp vanilla
Spices of your choice (I put cinnamon and nutmeg in the banana muffins)
1 cup all purpose flour
1 cup whole wheat flour
1 tsp baking soda (I would like to experiment with baking powder, see if I get a different rise)
1/2 tsp salt
1) Preheat over to 350 degrees.
2) Cream butter and sugars. Add the ingredients up to, but not including the flours ~ beat well.
3) Stir together flours, baking soda and salt in a small bowl. Add to wet mixture and beat until combined.
4) Pour batter into muffin tin sprayed with cooking spray. Bake until a toothpick tests clean - about 35 minutes.
Makes 12 muffins.