Muffins: One Easy Muffin Recipe with Endless Flavor Variations!

5 cups all purpose flour

1 Tablespoons baking powder

2 Tab. teaspoon baking soda

1 1/2 cup sugar

1 ⁄2 teaspoon salt

4 eggs , beaten

2 cup buttermilk

1  cup oil

2 teaspoon vanilla extract

Blueberry and Oat:

3/4 rolled oats

3/4 fresh or frozen blueberries

Banana Nut:

3 mashed bananas

3/4 cup chopped pecans (or walnuts)

Lemon and Poppyseed:

Zest of 12 lemons

3 teaspoon poppy seeds

Apple Cinnamon:

3/4 grated apple

3 teaspoon cinnamon

Carrot Cake:

3/4 tablespoon grated carrot

1/4 cupraisins

1 Tab. cinnamon

Double Chocolate:

1/2 cup unsweetened cocoa powder

3/4 cupc chocolate chips

Preheat your oven to 350F and grease a 12 cup muffin tin.

In a large bowl combine dry ingredients, set aside.

In another bowl whisk together the eggs, buttermilk and oil and vanilla.

Add the wet ingredients into the dry ingredients and mix until evenly combined.

Once you have you batter, choose which kind you want to make and add those ingredients.f After adding your desired flavoring spoon the batter into the greased muffin tin.

Bake for 20-25 minutes or until golden brown and risen.

Allow to cool for 10 minutes before removing from the tin.

Allow to cool fully before storing in an airtight container. These will keep for up to 3 days in the fridge. Makes 1 dozen.