Infinity Muffins

IMG_0079Last week was really rough. A very busy week at work, a best friend, Debby, going through some really rough times and very little sleep, really kicked my butt mentally, physically and emotionally. This post is going to be all about the good things that came from a very difficult week. They were there I just really had to look for them.

1. In spite of the horrible thing that brought her back to Fargo, it was really nice to be able to spend time being with Debby. We hadn’t seen each other in 4 years.
2. My coworkers, Adrienne and Jeanette. They were very understanding when I had to take a longer lunch hour Saturday so I could deal with some stuff. They are also just fabulous to work with. They kept a very busy week at work from being a very stressful week at work.
3. A trip to Costco with Jana where I bought way too many cans of diced tomatoes and tomato paste because I am sick of always being out when I want to cook.
4. Some pretty new props for my blog.IMG_0077
5. A new Christine Feehan book.
6. Going to church for the first time in a long time.
7. Muffins. Lots and lots of muffins as they were the only thing I had the time or energy to make all week.

This is a great muffin recipe because you use the same base for all the variations. You just make some minor variations to the spices and add ins for different kinds of muffins. The variations are infinite, hence the name infinity muffins.

Infinity Muffins

1 ½ TBS canola oil
1 cups all flour
2 TBS sugar
¼ tsp salt
1 ½ tsp baking powder
3 TBS lightly beaten egg
½ cup milk
Heat oven to 375 degrees. Spray 6 muffin cups with non-stick cooking spray. Mix the dry ingredients in a bowl. Beat together the egg, milk and oil in another bowl. Mix the wet ingredients with the dry ingredients and combine the ingredients swiftly, but gently, until the ingredients are just moistened. The batter should be lumpy and thick but quite moist. Add a little more milk or other liquid if necessary. Spoon the batter into the muffin tins, filling them about 2/3’s full and handling the batter as little as possible. Bake for 20 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Remove from the oven and let rest for 5 minutes before taking them out of the tin. Serve warm.

Spice Muffins: Add ¾ tsp ground cinnamon, ½ tsp each ground allspice and ground ginger and ¼ ground cloves or nutmeg to the dry ingredient; use ½ cup whole wheat flour in place of ½ cup all-purpose flour. Add ¼ cup raisins, currants, dates, or dried figs to the prepared batter if you like. You can use all white flour instead of part whole wheat.

Cranberry Muffins: Try substituting cornmeal for ¼ cup of the flour. Add ½ tsp ground cinnamon to the dry ingredients. Stir in ½ cup fresh cranberries to into the batter at the last minute; don’t defrost if using frozen. Cranberry muffins are excellent with a ¼ cup chopped nuts and/or 2 ½ teaspoons minced orange zest added to the prepared batter.

Savory Muffins: Cut back the sugar to 1 ½ teaspoons. Add up to ½ cup each minced onion and shredded cheese to the batter just before baking.

Apple Cinnamon Muffins: add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the dry ingredients. Fold in ¼ cup walnuts and ½ cup apple to the prepared batter.

Adapted from How to Cook Everything with some variations by me


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s