My Favorite Muffins

  • Yield: 6-8 muffin servings


1 1/2 cupscups white flour
2tablespoons sugar
2teaspoons baking powder
1/4teaspoon baking soda
4tablespoons butter, softened
1-- egg
1/2cup applesauce
6+ounces plain yogurt
1teaspoon vanilla
1-- handful or more favorite fruit/nuts


Soften butter. Add  other "wet"  ingredients to this bowl.  Mix dry ingredients in a second bowl. Add fruit/nuts. Place in greased muffin tins. Bake 25-30 minutes at 350. This is a very flexible recipe.  I've  used fresh, canned/jarrred, frozen, and dried fruit and all are wonderful. For chocolate  muffins, omit fruit/nuts (unless wanted), add 8 oz. melted chocolate,  and increase  sugar to at least 1/4 cup.

The applesauce & yogurt make these very moist.  Other tips to prevent dryness: (1) Check mufffins frequently near end of cooking time & remove as soon as a clean knife inserted into a muffin comes out clean.  (2) As  soon as muffins are done,  remove from  oven,  stovetop, and muffin tins. Any contact with heat will allow muffins to continue baking and to dry  out.

You can  also place batter in 8" square pan  (for cake) or in  liners  in  muffin tins (for cupcakes).  I like to make both in  chocolate and frost with Nutella.