Nuthin’ Muffin

2 cups unbleached flour (using ½ oat flour makes a great blueberry muffin!)
1/2 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup oil
Fruits and nuts (see below)

Mix dry ingredients together.  Add the wet ingredients all at once, and stir until just blended.  Add desired fruit, nuts, or seasonings (see below for various options).  Do not overmix!  Spray muffin tins with non-stick spray.  Bake at 400 degrees for 20 minutes or until golden.

Blueberry muffin:  Add   1 cup fresh blueberries, and ½ teaspoonful lemon zest (optional). Fold in gently.
Apple muffin: Add 1 cup coarsely chopped and peeled apple (ex. Granny Smith, Braeburn, Honeycrisp) and 1 teaspoon cinnamon.  Fold in gently. 
Date and walnut: Add 1 cup coarsely chopped Medjool dates, and ½ cup chopped walnuts.  Fold in gently.  (Many people may think they don’t like dates because the only ones they’ve had are the processed date pieces rolled in flour.  Fresh dates are wonderful by themselves, incorporated into baked goods, or even in a green salad.)
Jelly muffins:  After putting batter in the muffin tins, drop 1 teaspoonful of jelly or jam on top.  The jam will disappear in the middle, and it will be a health food equivalent of a jelly donut. (Use regular (sugared) jelly or jam.)