Restless Native wrote:
Here's the basic recipe I use for most muffins. It's infinitely variable--you can use nearly anything that strikes your fancy:
Pumpkin is our house favorite, but orange/pineapple or carrot/pineapple/white raisin are well-received, too. I also sometimes omit the sugar and add cheddar cheese and crumbled bacon. These are really good split and toasted for breakfast.
I have another muffin trick you might need if you're going to make a whole batch of muffins. A little old lady told me years ago that muffins stay fresh-tasting best if you let them cool and stick them in a brown paper bag, roll the bag down, and put that in the freezer. I'd been using plastic wrap or a ziplock bag if I thought to freeze extras at all. Well, I was curious (and skeptical), but I have to say that she was absolutely right! Now I do this with all muffins we're not going to eat right away. They thaw pretty quick on the counter, or are ready to go if you zap them for about ten seconds in the microwave. They'll keep at least a month in the freezer if you use a clip or something to hold the bag closed.
remember, I am still out of town! :)