One Muffin Recipe…7 Different Ways - cooking recipe

Ingredients

Basic Muffin Recipe
2 cups whole wheat pastry flour
1/2 cup Splenda granular
2 teaspoons baking powder
1 teaspoon baking soda
1 cup low-fat vanilla yogurt or 1 cup soy yogurt
1/4 1/4 cup rice milk or 1/4 cup soymilk
2 tablespoons canola oil
Muffin Variations
Cinnamon Walnut Muffins
1 cup finely chopped nuts
1/2 teaspoon cinnamon
Blueberry Muffins
1 cup blueberries
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Strawberry Muffins
1 cup of chopped fresh strawberries (or frozen, drained strawberries)
Apple Muffins
1 cup of finely chopped apple
1/4 cup of chopped nuts
1 teaspoon cinnamon
Chocolate Chip Muffins
3/4 cup semi-sweet chocolate chips or 3/4 cup miniature chocolate chip
1 teaspoon cinnamon
Cheddar Muffins
1 cup plain yogurt, instead of vanilla yogurt and only 2 tablespoons of splenda
2/3 cup cheddar cheese
Banana Muffins
1 cup of chopped banana (or combine 1/2 cup chopped banana with 1/2 cup semisweet mini chocolate chip)

Preparation

Preheat the oven to 350 degrees.
Combine the flour, sugar, baking powder, and baking soda in a mixing bowl and stir together.
Make a well in the center of the flour mixture and pour in the remaining ingredients. Stir together until well blended, but don't over beat. The batter should be medium-thick. If it seems too stiff or dry, add a small amount of additional milk.
Stir in the additional ingredient or ingredients of your choice, then divide the batter among 12 oiled or foil-lined muffin tins.
Bake for 20 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center of one comes out clean. Let cool until just warm to touch, then transfer muffins to a plate. I would store these in the refrigerator so they don't get moldy from the moist fruit.