Yummy Spiced Muffins

The Pratt Family Cookbook

Spiced Muffins
1 3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup + 2 tablespoons milk
1/4 cup cooking oil
1 egg

Grease, twelve 2 1/2 inch muffin cups, or use paper bake cups. Combine all the dry
ingredients. Add milk (and/or water), and oil to dry mixture. Add eggs. Mix until
combined. Use a 1/4 cup measuring cup or large spoon and fill prepared muffin tins
about 2/3 filled. Bake in a 400 degree F. oven for about 20 minutes or until the tops
are lightly brown. (If using non-stick pan, decrease the temperature to 375 degree F.
oven and cooking time may vary slightly). Makes 12 large muffins.

Spiced Applesauce Muffins
Follow the basic muffin recipe except omit the liquid and use just over 1 cup of applesauce.
If you want, you can use 1/4 cup sugar and 1/4 cup safe brown sugar or 1/2 cup sugar and
1/2 tablespoon light molasses.

Spiced Blueberry Muffins
Follow the basic muffin recipe except add 1 cup fresh or frozen blueberries.

Note: If your children do not like whole big blueberries, use an electric mixer and mix until
blueberries are broken up. (The dough will be purple if they are large blueberries.)

Spiced Peach Muffins
Option 1: Follow the basic muffin recipe, except add 1 cup diced peaches.

Option 2: Follow the basic muffin recipe, except omit the liquid and use just over 1 cup of
blended drained canned or bottled peaches. (When you double this recipe, it takes an entire
can of a 29 ounce can of peaches.)

Spiced Zucchini Muffins
Follow the basic muffin recipe except add 1 cup of grated zucchini.

The Pratt Family Cookbook
www.fastq.com/~jbpratt/recipes/recipemain.html