Delicious Food Storage Muffins- Cranberry, Blueberry, Chocolate etc.

This versatile recipe can be used to make all sorts of muffins.  Our favorites are cranberry, blueberry, chocolate chip and blackberry (not all together- although that might be good :).

The secret to this recipe is to NOT OVERMIX.  Only stir barely enough to incorporate the ingredients.  It will be lumpy.

Topping:
4 TB quick cooking oats
2 TB flour
4 TB packed brown sugar
1/2 tsp ground cinnamon
4 tsp vegetable oil
2 tsp water

Muffins:
3/4 cup granulated sugar
2 TB brown sugar
1/2 cup milk (can use powdered)
1/4 cup vegetable oil (can use white bean puree)
1 large egg (can use powdered)
1 tsp vanilla
1 cup coarsely chopped cranberries (or blueberries, or chocolate chip, or whatever you want....)
1 1/3 cup flour (can use 1/2 whole wheat pastry flour)
2 tsp baking powder

1. Preheat oven to 350 degrees.  Spray 12 muffin cups with cooking spray.
2. Make topping:  In small bowl, combine all ingredients.  Sir until crumbly.  Set aside.
3. In a large bowl, using a whisk, combine sugar, milk, oil, egg and vanilla. If you are using powdered milk and powdered eggs, only add the water (remember to add 2 TB extra water for egg), and add the dry milk and dry egg in with step 4.  With a wooden spoon stir in cranberries (or what you choose).
   
4. In separate bowl combine flour and baking powder.  With a wooden spoon, stir the mixture into the cranberry mixture just until everything is combined.  Divide the mixture among the prepared muffin cups.  Sprinkle topping evenly over top.
5. Bake for 18-20 minutes or until toothpick comes out dry. 

Note:  Try 1/2 cup cranberries, 1/2 cup white chocolate chips, and 1/4 cup chopped pecans,  Use your imagination for the mix-ins!  Also, try substituting the cinnamon chips for the fruit.  Yum!

Enjoy!

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