from "The Tightwad Gazette"


GRAIN: Use 2 to 2-1/2 cups of white flour.
Or substitute oatmeal, cornmeal, whole-wheat flour, rye flour, or flake cereal for 1 cup of the white flour.
Or substitute 1 cup leftover cooked oatmeal, rice, or cornmeal for 1/2 cup of the white flour and decrease liquid to 1/2 cup.

MILK: Use 1 cup.
Or substitute buttermilk or sour milk. Or substitute fruit juice for part or all of the milk.

FAT: Use 1/4 cup vegetable oil or 4 Tablespoons melted butter or margarine. Or substitute regular or crunchy peanut butter for part or all of the fat. The fat can be reduced or omitted with fair results if using a "wet addition."

EGG: Use 1 egg.
Or substitute 1 heaping Tablespoon of soy flour and 1 Tablespoon of water.
If using a cooked grain, separate the egg, add the yolk to the batter, beat the white until stiff, and fold into the batter.

SWEETENER: Use between 2 Tablespoons and 1/2 cup sugar.
Or substitute up to  3/4 cup brown sugar.
Or substitute up to 1/2 cup honey or molasses, and decrease milk to 3/4 cup.

BAKING POWDER: Use 2 teaspoons.
If using whole or cooked grains or more than 1 cup additions, increase to 3 teaspoons. If using buttermilk or sourmilk, decrease to 1 teaspoon and add 1/2 teaspoon baking soda.

SALT: Use 1/2 teaspoon, or omit if you have a salt-restricted diet.

The following ingredients are optional.
Additions can be used in any combination, up to 1-1/2 cups total. If using more than 1 cup of wet additions, decrease the milk to 1/2 cup:

DRY ADDITIONS: Nuts, sunflower seeds, raisins, coconut, and so on.

MOIST ADDITIONS: Blueberries, chopped apple, freshly shredded zucchini, shredded carrot, and so on.

WET ADDITIONS: Pumpkin puree, applesauce, mashed (cooked) potato, mashed banana, mashed (cooked) carrot, and so on. If using 1/2 cup drained, canned fruit or thawed shredded zucchini, substitute the syrup or zucchini liquid for all or part of the milk.

SPICES: Use spices that complement the additions, such as 1 teaspoon cinnamon with 1/4 teaspoon nutmeg or cloves. Try 2 teaspoons grated orange or lemon peel.

JELLIES AND JAM: Fill cups half full with a plain batter. Add 1 teaspoon jam or jelly and top with 2 more Tablespoons batter.

NONSWEET COMBINATIONS: Use only 2 Tablespoons sugar and no fruit.
Add combinations of the following: 1/2 cup shredded cheese, 3 strips fried and crumbled bacon, 2 Tablespoons grated onion, 1/2 cup shredded zucchini,  2 Tablespoons Parmesan cheese. Spices could include parsley, marjoram, rosemary....


Hawaiian Muffins: Use 1/2 cup mashed banana, 1/2 cup drained crushed pineapple,
     and 1/2 cup flake coconut, and 1 Tbsp. vanilla or Rum flavoring. Use the pineapple
     juice instead of milk.

Cherry Vanilla Chip Muffins: 3/4 cup pitted chopped cherries, 3/4 cup vanilla chips,
       1 Tbsp. vanilla.

Elvis Muffins: Use about 3/4 to 1 cup mashed banana, 1/2 cup chopped peanuts or
     walnuts (any nut, really) and substitute 1/4 peanut butter for the oil.

2 to 2-1/2 cups grain
1 cup milk
Up to 1/4 cup fat
1 egg
Up to 1/2 cup sweetener
2 teaspoons baking powder
1/2 teaspoon salt
Up to 1-1/2 cups additions.

Bake 15 to 20 minutes in a 400 degree oven.

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