Back in my pre-diabetes days, these were a favorite way to quickly add a “bread” to a meal — or for a special breakfast treat.
Basic Muffin Recipe
Ingredients
- 1 egg
- 1/2 cup milk
- 1/4 cup canola oil or vegetable oil
- 1 teaspoon vanilla
- 1.5 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup sugar
Optional add-ins and variations:
- 1 cup well drained fresh or canned fruit
- 1 cup raisins or other dried fruit
- 2 mashed bananas
- 1 cup coconut
- 1/4 cup orange juice (substitute juice for half the milk)
- Use whole wheat flour instead of white
- 1 teaspoon garlic and/or onion powder and decrease the sugar slightly
- 1/2 teaspoon basil and/or oregano and decrease the sugar slightly
- 1/2 cup grated cheese
Instructions
- Preheat oven to 375° F.
- In a small bowl, beat egg and add milk, oil and vanilla.
- In a larger bowl, mix flour, salt, baking powder and sugar. Add the milk mixture and stir just until mixed. Add any of the optional add-ins desired.
- Spoon batter into greased muffin cups, filling them 2/3 full and filling any empty cups half full of water. Bake at 375° F. for about 25 minutes, until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for a couple minutes, then remove them to a wire rack or plate.
Notes
- 1 cup well drained fresh or canned fruit
- 1 cup raisins or other dried fruits
- 2 mashed bananas
- 1 cup coconut
- Substitute 1/4 cup orange juice for half the milk
- Use whole wheat flour instead of white
- Add 1 teaspoon garlic and/or onion powder and decrease the sugar slightly
- Add 1/2 teaspoon basil and/or oregano and decrease the sugar slightly
- Add 1/2 cup grated cheese
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Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Simplify meal prep on board with proven strategies for provisioning, maximizing fridge space, and cooking delicious meals aboard your boat.
Dave Skolnick (S/V Auspicious) says
My wife just made blueberry muffins a few days ago with a very similar recipe. Very nice.
Judy says
Bananas needed to be used, very delicious muffin recipe. Made a dozen with this recipe and can’t wait till we get some fresh blueberries.