I make a batch of quick bread or muffins pretty much every week. They are gobbled for breakfast, slipped into lunch boxes and devoured for snacks. As a gardener and a nutrition-conscious mom, most of my muffins feature fruit or veggies, many that we’ve grown or picked ourselves. But the best part about this flexible recipe is that it tastes good with just about anything stirred into it: most berries, dried fruit, chopped nuts … even chocolate chips.
Makes 24-30 muffins
Recipe adapted from King Arthur Flour
- 1 cup butter, softened
- 2 cups granulated sugar
- 2 tsp. vanilla extract
- 4 large eggs
- 1 cup milk
- 4 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 2 cups unbleached, all-purpose flour
- 2 cups whole wheat pastry flour
- 2-3 cups blueberries, raspberries, blackberries, diced peaches, pitted cherries, dried fruit, nuts, coconut or chocolate chips
- Preheat oven to 350°F. Lightly grease standard-size muffin pan or line with paper muffin cups.
- Cream butter and sugar until well-mixed.
- Add vanilla, then eggs, one at a time. Stir in milk.
- Mix baking powder, salt, cinnamon, nutmeg and flours in separate bowl.
- Take turns stirring flour mixture and fruit/nuts into the batter. Combine all ingredients but do not over-mix.
- Spoon batter into muffin cups, filling two-thirds full.
- Bake for 30 minutes or until inserted toothpick comes out clean.
- Remove from oven. Let stand 10 minutes to cool.