Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Thursday, September 13, 2012

These muffins turned out so yummy. I love how they are so versatile. It's just a basic muffin recipe that so many things can be added to. I had some frozen fruit that I use for smoothies so I diced it up and added it to the batter. You can use just about anything....nuts, raisins, cinnamon...anything!! Get creative!!

Fruity Morning Muffins

2 cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup whole milk
1 teaspoon vanilla
1 large egg
1/2 stick butter ~ melted then cooled
2 cups diced fruit

Preheat oven to 400° F. Line muffin tin with liners

Combine the flour, baking powder and salt. 

Beat the eggs in a separate bowl and then add the sugar, milk and vanilla to the eggs.

Pour a tiny bit of the melted butter into the egg-vanilla-milk mixture and stir it in. Repeat 3-4 more times, adding a slightly larger amount of the liquid butter each time until it is all mixed in.

Add the liquid ingredients to the dry ones and mix until just combined, about 15 seconds. The batter should be visibly lumpy.

Gently pour the batter into the prepared muffin pan and bake immediately. Bake 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Allow to cool.

Makes about 24 muffins

For our muffins, you'll need this stuff.

Combine the dry...

..then combine the milk, vanilla and egg.

Melt the butter and add that to the milk mixture.

Then pour that into the dry mixture.

Gently stir in the fruit.

Fill your muffin cups a smidge over half full.

Then bake.


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