|For wet ingredients|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Pure vanilla extract||1⁄2 Teaspoon|
|For dry ingredients|
|Unbleached white flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
Preheat the oven to 350Â°.
In a large bowl, mix together the eggs, oil, brown sugar, and vanilla.
Stir in the fruit or vegetable ingredients of your choice and mix well.
In a separate bowl, sift together the flour, baking powder, and salt, and any spices your variation calls for.
Stir the dry ingredients into the wet ingredients until just combined, being careful not to overmix the batter.
Fold in the additional ingredients called for in your variation.
Spoon the batter into oiled standard muffin tins and bake for 20 to 25 minutes, until puffed and golden brown.
(If you are using mini-muffin tins, bake for 10 to 15 minutes.) A knife inserted into the center of a muffin should come out clean.
These muffins will keep in a sealed container for 3 or 4 days, if they escape being devoured hot from the oven.