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Name that Muffin (with Variations)

Source of Recipe

Margaret Fox, owner: Cafe Beaujolais, Mendocino, Calif.


List of Ingredients

2 cups unsifted white flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon baking powder
2 eggs
3/4 cup brown sugar
3/4 cup corn oil
3/4 teaspoon vanilla extract
1 1/3 cups prepared fruit or vegetables (see below)
1 1/2 teaspoons cinnamon
1 1/2 ground ginger
1/3 cup poppy seeds
3/4 cup walnuts toasted and chopped


Recipe

Pre-heat oven to 400 degrees. Sift together the flour, salt, baking soda and baking powder. In a separate bowl, whip the eggs with the sugar and oil. Stir in the vanilla, whatever fruits or vegetables you are using, the spices, and the poppy seeds. Then add the flour mixture and the nuts. Do not over mix. Spoon the batter into greased or papered muffin cups, filling each about 3/4 full. Bake for 25 to 30 minutes or until golden brown. Makes 18.

Variations:
Apple or pear: Core and shred them.
Zucchini: Shred them unpeeled.
Oranges: Wash well, chop up (skin, pulp and juice) and process in the bowl of a food processor. Add 1/3 cup extra poppy seeds, 1 extra teaspoon ginger and 1/2 teaspoon cinnamon.
Pumpkin: Steam fresh pumpkin and cut into small bits.
Tomato: Cut them into small bits.