Mini Muffins Many Ways

As I mentioned when I shared my One-Bowl Chocolate Chip Cookies, I do a lot of baking for the boys' lunches. This is another recipe I make a lot, it is a versatile mini muffin that I change-up the main ingredient frequently to keep things interesting.

Most times I use frozen blueberries in this recipe. Fresh works too but I always have blueberries in the freezer for my smoothies. Really, any frozen fruit would work.

 A popular ingredient is chocolate chips. You could use any variety or a combination of them for extra yumminess (yes to chocolate chips and peanut butter chips!).

When I use raisins and cinnamon I substitute 1/2 cup of the flour for a 1/2 cup of rolled oats.

Recipe

1 cup granulated sugar
1/2 cup butter
2 eggs
1/3 cup milk
1/2 tsp vanilla extract
2 cups whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 cup of your ingredient of choice (blueberries, chocolate chips, raisins)

Combine the sugar, butter, eggs, milk and vanilla together.

Sift the flour, baking powder and salt together. Stir the liquids into the flour to form a smooth batter. Fold in the blueberries (or other ingredient of choice).

This makes 24 mini muffins or 12 regular-sized muffins. If you aren't using liners, use some butter to grease the muffin tin. Bake in a pre-heated 375 degree oven for 14-17 minutes (for mini muffins) or 20-25 minutes (for regular muffins).