From the Joy of Cooking cookbook.
Preheat oven to 400 degrees. Line muffin pan with paper liners or grease muffin cups
Whisk together thoroughly in a large bowl:
2 c. flour
1 Tbsp. baking powder
½ tsp. salt
(1/4 tsp. nutmeg)
Whisk together in another bowl
2 large eggs
1 c. milk or cream
2/3 c. sugar or brown sugar
¼ to ½ c. ( ½ to 1 stick of butter) melted, OR
¼ to ½ c. vegetable oil
1 tsp. vanilla
Add to the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. Do not over-mix; the batter should not be smooth. Divide the batter among the muffin cups.
Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 17 minutes ( or longer with variations of fruit). Let cool for 2-3 min. before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours.
** I use this recipe to make my Chocolate Chip Muffins. Sometimes I use cinnamon instead of the nutmeg. I usually use the brown sugar or honey as my sweetener and I tend to favor the butter vs. oil but they both work well. I add 1 cup of chocolate chips and then bake. I made them the other day and instead of putting them into individual muffin cups I poured it into a 9x13 pan and cut into squares.
Note: I was being lazy and I didn’t have any liners. This worked really well and was much easier to clean than my muffin pan. J
I have also added blueberries to this recipe and it was wonderful~