2 cups flour
1/2 tsp salt
1/2 tsp baking soda
4 tsp baking powder
2 tbsp sugar
1 cup orange juice
2 tbsp oil
Preheat oven to 400. Whisk together the dry ingredients. Add the wet ingredients and whisk *just* until combined - batter should still be lumpy. Spoon into 12 muffin tins (sprayed or foil-cup-lined) and bake at 400 for 20-25 minutes.
- Add 1 tsp grated orange zest with the liquid ingredients for more orangey muffins
- Fold in 3/4 cup fresh berries, or finely diced fresh mango or peach, after the batter is mixed... fold in gently, be careful not to overmix!
- Add finely minced candied ginger and cinnamon & nutmeg to taste with the dry ingredients.
Every now and then, I have a baking idea and it ends up actually working. This recipe is a combination of a basic "breakfast muffin" recipe in a 1938 cookbook I have, with variations to make it vegan like the Orange Juice Pancakes I posted a couple weeks ago. And it worked! LOL Just a word of advice: the basic muffins themselves are quite plain and not very sweet. First thing in the morning, I like this. But you might want to add fruit and spices, and adjust the sugar, to your taste.
If my recipe calculator thingy was right, these muffins are 106 calories and 3g fat apiece, before adding fruit in. If you're concerned about the fat, go ahead and use 1/2 oil & 1/2 applesauce - I just didn't have any applesauce to use.