my muffin base

muffins are simple. This is a recipe for a very simple muffin base. I usually add add whatever I have laying around that would taste good: banana, berries, raisins or dried cherries or chocolate chips. Combined with extract and/or zest of your choice – so simple. Breakfast for a few days.  Although in my house they usually last only a day.

Emulsify by whisking up:

.3 c oil (whatever you have around, or melted earth balance)

Tbsp ground flax seeds

about a cup, possibly more of soy milk

tsp or greater of extracts

.25 c. sugar (white or brown, whatever you want) OR equivelent other sweetner

Then sift together

1.25 c flour (white, wheat, pastry, or some combo…depends on what you like)

about another .25-.5 c flour or corn meal (white, blue, yellow….no matter)

2 tsp baking poweder

a pinch or two of salt

whisk it all together, add some flour or soy milk until you have the correct consistency. Fold in your add-ins. Bake at 350 until a tester comes out clean. I have no idea how long it normally takes, maybe 15 minutes?

I also use this recipe with a heavy dash of vanilla extract as a base for an improvised shortcake for strawberry shortcake.

If you have the items for the muffin base in your pantry, additional costs:

1 lb of strawberries on sale Whole Foods ……………………………….$2.99

Small container of frozen kosher non-dairy whipping cream from Wegman’s…….$.89