Recipe: Morning Muffins

PDF version available here.Recipe from Chef Suzanne LandryPrep: 10 minutesCook: 20 minutesYield: 10 servingsIngredients:1 cup whole wheat flour1 cup unbleached white flour1 teaspoon baking powder1/2 cup sugar1/4 teaspoon salt2/3 cup blueberries fresh (or frozen but defrosted and rinsed)1 egg1/3 cup vegetable oil or melted butter1 cup milk1 teaspoon vanilla extractDirections:1. Preheat oven to 350°.2. Combine dry ingredients, except blueberries, and mix well. Then toss in the blueberries justenough to coat. If blueberries are added to wet ingredients, or if they are over mixed with the dry ingredients, they will begin to "bleed" their juice into the batter making purple muffins.3. Combine wet ingredients in a separate bowl and mix well. Now combine both dry and wet and mix only long enough that no pockets of dry ingredients remain. Do not over mix!4. Use paper muffin pan liners and pour batter to almost full, and bake for 20-25 minutes. Check after 20 minutes and if a toothpick doesn't come out clean, bake another 2-3 minutes. Cool and remove.Chef ’s Notes: Alternative MuffinsBanana Nut (add to basic muffin recipe instead of blueberries)1 cup mashed overripe banana1 teaspoon cinnamon1 additional eggCranberry Orange (add to basic muffin recipe instead of blueberries)1/3 cup dried cranberriesReplace milk with 3/4 cup orange juice1 tablespoon orange zest (orange skin, minced)