better-than-basic muffins

from "Everyday Food" Magazine

This recipe is SO versatile and SO delicious I just had to "share it with the class"- meaning my 3 readers. :)

3/4 c. butter, melted
2 large eggs
1/2 c. whole milk
1/2 t. vanilla extract
2 c. flour
3/4 c. sugar
2 t. baking powder
1/2 t. salt
mix-ins, see variations below
2 T. sanding sugar, opt.

muffin mix-in variations:
*Corn muffins- in step 2, reduce flour to 1 c., and add 3/4 c. yellow cornmeal
*Bran-Raisin muffins- in step 2, reduce flour to 1 1/2 c., and add 1 c. bran and 1 t. ground cinnamon; replace butter with 3/4 c. vegetable oil. At the end of step 2, fold 3/4 c. raisins into batter.
**PERSONAL FAVORITE- Chocolate Chip muffins- at the end of step 2, fold 1 c. chocolate chips into batter.
*Blueberry muffins- at the end of step 2, fold in 1 1/2 c. blueberries (fresh or frozen) into batter.
*Cherry Pecan muffins- at the end of step 2, fold 3/4 c. chopped pecans and 3/4 c. dried cherries into batter.

Step 1: Preheat oven to 375*, with rack in lower third. Prepare standard 12-cup muffin pan. Set aside.
Step 2: In a small bowl, whisk together butter, eggs, milk and vanilla; set aside. In a large bowl, whisk together dry ingredients. Gradually incorporate egg mixture and gently stir ingredients just until batter is moistened (do NOT overmix; a few lumps are fine). Add mix-ins, if desired.
Step 3: Spoon batter into prepared muffin cups, filling each about 2/3 full; sprinkle with sanding sugar, if desired. Bake until a toothpick inserted in center of muffin comes out clean, 15-20 minutes. Loosen muffins, and tip them on their sides to cool in pan. Serve warm or room temperature (muffins are best the day they are made).

**Don't have whole milk on hand? Here's how you substitute it- 2 options-
1. Use 1/2 c. evaporated milk and 1/2 c. water = 1 c. whole milk.
2. Use 1 c. cold water, and stir in 1/3 c. dry nonfat milk powder.
**Note: the recipe ONLY calls for 1/2 c. milk. Put the other 1/2 c. milk in the fridge to eat with the muffin...?

Yes, my personal favorite variation is the CHOCOLATE CHIP muffins, of course. Do you know me at all? :) I'm an admitted chocoholic.
**Note: these chocolate chip muffins are more of a snack muffin, than a "eat for breakfast" muffin, unless you WANT a sugar rush. Keep the milk handy. ENJOY!