2 cups all-purpose flour
1/2 cup to 3/4 cup sugar
1 TBS Baking Powder
1 teaspoon salt (optional)
up to 1 teaspoon of additional spice to complement add-in (orange zest, cinnamon, nutmeg, vanilla, etc.)
1/2 cup canola oil
1/2 cup to 1 cup wet add-in (cranberry sauce, pumpkin, finely shredded zucchini, banana [2], yogurt, applesauce, or whichever ingredient you are planning to use)
2 eggs
Preheat oven to 400°F. Spray muffin pan with plenty of oil. Mix dry ingredients first in a large bowl. Mix wet ingredients–I do this in a 4-cup measure to save dirty bowls (I’m thrifty, not lazy LOL). Gently add wet ingredients to the dry ingredients, folding just until mixed. Fill muffin cups to 3/4 full. If you have leftover, put into an oven save custard dish (sprayed first) and cook for half the time. Bake for 20 minutes. Remove from pan within first 2 minutes to keep from “sweating” and store on a plate with a clean dishtowel covering.
