Today's a muffin day. I usually do four batches of muffins at once. That gives us some variety during the week. It also uses all of one large yogurt container. This month's muffins (using my basic muffin recipe):
Apple Cardamom: Three (granny smith) apples grated, chopped dried apple, 2 tsp cardamom, 1/2 tsp cinnamon, vanilla extract.
Cheddar Corn: Omit the sugar. Replace 1/2 c flour with cornmeal. increase salt to 3/4 tsp. 2 cups corn kernels, 1 cup grated cheddar (add to flour), 1 tsp basil, 1/4 tsp oregano, 1/4 tsp rosemary (crush it), 1/2 tsp minced jalapeno (add to wet).
Cranberry Pineapple: Replace sugar with 1/4 c molasses, 1/4 c concentrated orange juice (add to wet). 1 1/2 c chopped/crushed pineapple. 1 c. dried cranberries (chopped), 1 tsp ground ginger, 1/4 tsp cinnamon, 1 tsp vanilla, 1/2 tsp lemon extract.
Berry Almond: 2 cup mixed frozen berries, 1 cup almond slivers. 1 1/2 tsp almond extract, 1/4 tsp cinnamon, dash of cloves.
These recipes are my own creations, adapted from recipes I've seen on the web. Let's hope they work well.
Update: I have deemed the Cranberry Pineapple muffins a failure. Three main problems. First, while pineapple upsidedown cake might be tasty, pineapple does not quite work in muffins. Second, molasses is quite a strong flavor, so even a quarter cup is a bit much. Finally, very moist fruit plus juice and molasses make the muffins a bit too wet so they fall.