I have used this easy fool-proof muffin mix for many, many years. I want to say I started using it when working at Nathan’s Deli. I was around 26. It was my first baking job where he gave me full freedom to express my talents. I even had a stand display case for my cakes. I used this recipe all my years of owning Simply Delicious and introduced it to Paperman’s Coffeehouse in 2007. I may have given it to him sooner if my memory serves me correctly. This recipe is so easy, just DO NOT over mix.
2 cups flour 3/4 cup sugar 2 1/2 tsp baking powder 1/2 tsp salt 1 cup milk or other liquid, if using citrus add 1 tsp baking soda 2 eggs 1/2 cup oil or melted butter 1 tsp vanilla
Preheat oven to 350. Makes 6 jumbo or 12 regular.
Combine dry ingredients and mix. Add 1 cup of what ever fruit you would like to use blueberries, strawberries, raspberries, apples and toss (with the exception of anything mashed) before adding wet ingredients. In separate bowl or measuring cup mix wet ingredients and fold into dry. Scoop evenly into muffin cup and bake 25-30 min. Done when bounces back to touch. Sorry…. some stuff I guess. I have a built-in timer and just know when things are done.
A Cooking Gypsy 
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