I’m not in my normal kitchen today. The pantry is a bit sparse but don’t worry, we didn’t starve. I brought along the dry ingredients, premixed, for simple muffins to go with the jar of soup I also toted with us. The muffins were delightfully simple and satisfying. The type of fat you use here will really change the end flavor. I used olive oil and loved the slightly earthy undertone it brought. Butter would be delicious, too, of course. Bacon fat or lard could be nice if you want a meaty flavor.
1 cup whole wheat pastry flour
1 cup all purpose flour
2 T sugar
1 T baking powder
1 cup milk
1/4 cup fat, melted if necessary
1/4-1/2 t salt (depending if fat is salted)
In a large bowl, mix flours, sugar, and baking powder.
In a small bowl, whisk the egg, milk, fat, and salt until combined. Add to dry ingredients and only mix until barely combined, no more. A few lumps are fine.
Divide between 12 greased and floured muffin cups. Bake at 400F for 12-15 mins or until lightly browned and a toothpick inserted near the center comes out clean.
Enjoy warm with toppings of choice.
Yield: 12 regular muffins