Favorite Muffins

2 c. all-purpose flour
1/2 c. white sugar
1/2 t. salt
3 t. baking powder
1/4 c. yogurt + 1/4 c. melted butter (can sub 1/2 c. vegetable oil )
3/4 c. milk
1 egg
1 t. vanilla
Cinnamon/sugar mixture
Paper liners for muffin cups

Preheat oven to 425 degrees F 

Sift together flour, sugar, salt, and baking powder into a mixing bowl. Create a "well" in the center. In a small bowl, beat the egg with a fork and add the milk, vanilla and oil. Pour at once into the flour "well" and mix quickly and lightly until mixture is moist throughout. Batter will be thick and lumpy. (Additional ingredients such as fruit (1 cup per recipe) and/or nuts (1/2 cup) would be added now, quickly and without too much stirring).

Spoon batter into muffin tin - dividing evenly into 6 muffins, leaving empty spaces between each. Pile high above the top of each cup for a large "muffin top". Sprinkle top evenly with cinnamon/sugar mixture for a sweet crispy top.

Bake for 5 minutes at 425, then drop heat to 350 and finish baking until muffins are golden brown and top springs back to touch (13-15 minutes). Toothpick will come out clean. Makes 6 large muffins or 12 small. 

NOTES FOR VARIATIONS:

Fresh fruit is best if available, but when adding frozen fruit such as blueberries and raspberries, rinse ice crystals off with cold water, drain and pat dry with paper towel, then add sugar to coat fruit and allow to stand before mixing in. Try apples and raisins, peaches or bananas or combine for variety.

We prefer walnuts chopped very small but almonds or chopped pecans can be used.

SPECIAL NOTES:

For cranberry muffins, cut cranberries in half for full flavor. Use orange juice instead of milk (apple juice for apple muffins) and add 2 T orange zest.

Can substitute protein pancake mix for half the flour with great results - just cut baking powder & salt in half as well.

Audrey's little note: I've searched HIGH and LOW for a favorite muffin recipe, and this is it!
 
adapted from: Bed & Breakfast Inns Online