I’ve been on the hunt for simple, versatile recipes using pantry staples and I have found a great one! I came across this recipe from the Tightwad Gazette and I knew I had to give them a go. I love how this recipe doesn’t give you the exact ingredients, instead it tells you what ratio you should use for each type ingredient so that you can use whatever you have on hand and really make them your own.

My rendition of this recipe is for Cinnamon Blueberry Muffins with Oat Crumble Topping. Scroll to the bottom of the page for my recipe, or continue reading if you would like to see the basics of the Tightwad Gazette muffin recipe to create your own.

From the Tighwad Gazette, “Amy Dacyczyn says: Instead of sharing a single muffin recipe, I wanted to share the process of creating muffin recipes. This will allow you to use ingredients that are cheap in your part of the country, use up odd leftovers, and accommodate dietary restrictions.”

The quantities listed are for a single batch of 12 muffins.

Grain(s): Use 2 to 2 1/2 cups of white flour. Or substitute oatmeal, cornmeal, whole-wheat flour, rye flour, or flake cereal for 1 cup of the white flour. Or substitute 1 cup cooked oatmeal, rice, or cornmeal for 1/2 cup of the white flour and decrease liquid to 1/2 cup.

Milk: Use 1 cup. Or substitute buttermilk or sour milk (add a tablespoon of vinegar to 1 cup milk). Or substitute fruit juice for part or all of the milk. For my muffins, I used cashew milk because that is what I had on hand.

Fat: Use 1/4 cup vegetable oil or 4 tablespoons melted butter or margarine. Or substitute crunchy or regular peanut butter for part or all of the fat. The fat can be reduced or omitted with fair results if using a “wet addition.” (I used 6 T. of oil in mine to make them nice and fluffy.)

Egg: Use 1 egg, or an egg substitute.

Sweetener: Use between 2 tablespoons and 1/2 cup sugar. Or substitute up to 3/4 cup brown sugar. Or substitute up to 1/2 cup honey or molasses, and decrease milk to 3/4 cup. (I like a sweeter muffin, so I always use a 1/2 cup).

Baking Powder: Use 2 teaspoons. If using whole or cooked grains or more than 1 cup of additions, increase to 3 teaspoons. If using buttermilk or sour milk, decrease to 1 teaspoon and add 1/2 teaspoon baking soda.

Salt: Use 1/2 teaspoon, or omit if you have a salt-restricted diet.

The following ingredients are optional. Additions can be used in any combination, up to 1 1/2 cups total. If using more than 1 cup of wet additions, decrease the milk to 1/2 cup.

Dry Additions: Nuts, sunflower seeds, raisins, coconut, and anything else you like.

Moist Additions: Blueberries, chopped apple, freshly shredded zucchini, shredded carrots, or anything else that sounds good.

Wet Additions: Pumpkin puree, applesauce, mashed cooked sweet potato, mashed banana, mashed cooked carrot, and so on. If using 1/2 cup drained, canned fruit or thawed shredded zucchini, substitute the syrup or zucchini liquid for all or part of the milk.

Spices: Use spices that go well with the additions, such as 1 teaspoon cinnamon with 1/4 teaspoon nutmeg or cloves. Try 2 teaspoons grated orange or lemon peel to add extra flavor and freshness.

Jellies and Jams: Fill cups half full with a plain batter. Add 1 teaspoon jam or jelly and top with 2 more tablespoons batter.

Topping: Sprinkle cinnamon sugar on the batter in the tins, or make a crumble topping (see below for recipe.)

Nonsweet Combinations: Use only 2 tablespoons sugar and no fruit. Add combinations of the following: 1/2 cup shredded cheese, 3 strips fried-and-crumbled bacon, 2 tablespoons grated onion, 1/2 cup shredded zucchini, 2 tablespoons Parmesan cheese. Spices could include a teaspoon of parsley and a pinch of marjoram.

To make muffins, combine dry ingredients, and then add in wet ingredients until just combined; the batter should be lumpy. Grease muffin tin and fill cups two thirds full. Bake in a preheated oven at 400 degrees for 20 minutes (give or take 5 minutes).