Recipe: Sweetness and Light Muffin Cakes with 5 Variations

SWEETNESS AND LIGHT MUFFIN CAKES

1 3/4 cups all-purpose flour
1/2 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 cup milk
1/3 cup butter, melted and cooled
1 egg, lightly beaten
1 tsp vanilla extract

Preheat the oven to 400 degrees F. Grease 12 muffins cups or line with paper liners.

In a large bowl, combine the dry ingredients.

In a second bowl, whisk together the milk, butter, egg and vanilla. Add the wet ingredients to the dry and combine with as few strokes as possible. Fold in desired fruits and/or nuts. Spoon the batter into the prepared muffin cups, filling each 1/2 to 2/3 full.

Bake until golden brown, 15 to 20 minutes. If desired, brush tops with hot melted butter.

VARIATIONS:

BANANA NUT:
Add 2 mashed ripe bananas, 1/2 tsp ground cinnamon and 1/2 cup coarsely chopped nuts

CRANBERRY NUT:
Use 3/4 cup sugar. Add 1 cup chopped cranberries, 1/2 cup chopped nuts and 1 1/2 tsp grated orange zest

PEACH NUT:
Add a drop of almond extract to the wet ingredients. Add 3 diced peaches and 1/2 coarsely chopped pecans

GINGER-PEAR:
Add 2 partially mashed, diced pears, 1 Tbsp grated fresh ginger and 1/2 cup walnuts

BLUEBERRY:
Add 1 to 1 1/2 cups blueberries

Source: The Dairy Hollow House Soup and Bread, a Country Inn Cookbook by Crescent Dragonwagon