Makes 12 large muffins or can make up to 48 mini muffins
2 Cups All Purpose Flour
¾ Cup Granulate Sugar
3 Teaspoons Baking Powder
½ Salt
1 Cup Whole Milk
¼ Cup Vegetable Oil
1 Egg
Variations:
Strawberry Mango Muffins
1 Jar Strawberry Mango
4.5 ounces Strawberries (fresh or frozen) diced small
3 ounces Mango (fresh or frozen) diced small
Pineapple Banana Pecan muffins
1 Jar Pineapple Banana Pecan Salsa
4.5 ounces Pineapple (fresh or frozen) diced small
3 ounces Bananas diced small
1.5 ounces Pecans diced small
Spiced Peach Muffins
1 Jar Spiced Peach Salsa
7.5 ounces Peaches (fresh or frozen) diced small
Blueberry Lemon Muffins
1 Jar Blueberry Lemon Salsa
7.5 ounces Blueberries (fresh)
Method:
Preheat the oven to 400 degrees, Grease Muffin Pans (we like avocado spray oil)
Sift together flour, sugar, baking powder and salt together and place in a large bowl.
In a separate bowl beat the egg, then mix in the milk and oil.
Make a well in the flour using a fork and slowly add a little of the ingredients to get the mix going. Add the rest of the wet ingredients and quickly mix together until just combined.
Lastly, fold the salsa and accompanying fruit into the batter.
To bake: Bake large muffins for 25 minutes or until golden.
For mini muffins bake for 20 minutes or until golden.
Note: By using a full jar of salsa 12 large muffins will have approximately 25 milligrams in each muffin. The mini muffins will have approximately 16 milligrams in each muffin