Since I do shopping on Sunday, by the time Sunday morning rolls around, there is absolutely nothing in the house. No cereal, out of bread for toast, etc. We make waffles sometimes, as all that requires is staples. However, I didn't even have enough milk to make a batch of those. I found a recipe in my Better Homes and Gardens Pink Cookbook for just plain muffins with different variations. Because of course there was no fruit left, it was down to the oatmeal variation with streusel topping.
- 1 3/4 cups all-purpose flour
- 1/3 cup sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 beaten egg
- 3/4 cup milk
- 1/4 cup cooking oil
- 1 recipe streusel topping
For the oatmeal variation, I prepared as above, except reduced flour to 1 1/3 cups and added 3/4 cup rolled oats to flour mixture. Blueberries, cranberries and other fruit can also be added to the batter.
- Grease twelve 2 1/2 in. muffin cups or line with cups (I only got 10 muffins out of this)
- Combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture.
- In another bowl, combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir until just moistened (batter should be lumpy)
- Spoon batter into muffin cups. Sprinkle with streusel topping (if desired). Bake in 400 degree oven for 18 to 20 minutes until centers come out clean.
Streusel topping: 3 TBS all-purpose flour, 3 TBS brown sugar, and 1/4 tsp. ground cinnamon. Cut in 2 TBS. butter until mixture resembles coarse crumbs. Stir in 2 TBS. chopped nuts (I didn't have any). I doubled this because I love topping!