Muffins are magic. My burly brother-in-law makes muffins. You can, too.
Put 'large' paper muffin cups in a 12-muffin pan.
Preheat oven to 375.
In a large bowl, sift through a strainer:
2 cups unbleached flour (or 2 1/4 cups light spelt)
1 tsp salt
2 tsp baking powder
1 cup of frozen berries
OR 1 large apple peeled and diced, plus 1 tsp cinnamon
In a small bowl, beat well 2 eggs
Beat into the eggs:
1/3 cup oil
1/2 cup honey or sugar
1 tsp vanilla extract
With a spoon, mix the wet into the dry just until it's all moist.
Bake 12-20 minutes. The muffins should rise to a nice point, but it's OK if they're flat on top.
Put 'large' paper muffin cups in a 12-muffin pan.
Preheat oven to 375.
In a large bowl, sift through a strainer:
2 cups unbleached flour (or 2 1/4 cups light spelt)
1 tsp salt
2 tsp baking powder
1 cup of frozen berries
OR 1 large apple peeled and diced, plus 1 tsp cinnamon
In a small bowl, beat well 2 eggs
Beat into the eggs:
1/3 cup oil
1/2 cup honey or sugar
1 tsp vanilla extract
With a spoon, mix the wet into the dry just until it's all moist.
Bake 12-20 minutes. The muffins should rise to a nice point, but it's OK if they're flat on top.
