Muffins for Two

Having gotten pretty excited about coming up with a recipe for only 6 cookies, I decided to use the same concept to make only a couple muffins. I decided that the first muffin recipe to perfect is one that can be used as a base for many flavors, such as blueberry or chocolate chip. I must say that this was definitely an exercise in the scientific method. I’d modify my base recipe by decreasing the oven temperature and the next day I’d use the leftover egg (even covered and refrigerated, an egg is only good for about 24 hours after it’s cracked open) and change the amount of sugar. Maybe later that day I’d work on the right amount of baking powder. After several days of this, my husband commented one morning “Another day, another muffin!”.

It definitely was worth the effort. This recipe makes 2 reasonably sized muffins; not the ginormous ones that you feel sick and guilty about after eating, and not so small that you gobble up the only other one. Try it out. In less than a half hour you can have a wonderful homemade treat. And, you won't be eating the same muffins for days!

Muffins for Two

 

Basic muffin batter:

½ cup flour

½ teaspoon baking powder

¼ teaspoon salt

2 Tablespoons granulated sugar

1 Tablespoon brown sugar

1 Tablespoon well-beaten egg (see Note)

2 Tablespoons milk

2 Tablespoons butter, melted and cooled

¼ teaspoon vanilla

Note: to measure the egg, beat it first to combine the white and yolk, then measure.

Preheat oven to 375°. Place two paper muffin cups in a muffin tin (not right next to each other) or butter two of the muffin cups. In a small bowl, mix together the flour, baking powder, salt, and sugars. In another small bowl or measuring cup, put egg, milk, butter, and vanilla. Pour the wet ingredients into the dry ingredients and mix until just incorporated.  Stir in the flavoring ingredients. Spoon half of the batter into the muffin tins and bake until lightly browned, 15 to 20 minutes.

Some flavoring ideas:

¼ cup chocolate chips and 2 Tablespoons chopped, toasted walnuts

¼ cup frozen blueberries and ½ teaspoon lemon zest

¼ cup chopped peaches, 2 Tablespoons toasted sweetened coconut, and 2 Tablespoons toasted slivered almonds