“Well, I can’t eat muffins in an agitated manner. The butter would probably get on my cuffs. One should always eat muffins quite calmly. It is the only way to eat them.”
~Oscar Wilde… the trouble with being earnest.
This is a very basic muffin recipe that I have spun to my liking by using unrefined coconut oil. I have made this recipe as is, bare bones with mini chocolate chips only. I have added two mashed nanners and dark chips, which I show here with pics. I have added fresh raspberries and white chips. I have added lots of cinnamon and dried cherries. take this wherever you like, as it is a solid, sturdy muffin mix that is wickedly adaptable. (which is a very admirable quality in my humble opinion)
Don’t ask me about nutritional value, because I can’t get wrapped up in that shit. I know I can pronounce and see all of my ingredients, and they are fresh. That is what I deem important. Feel good about knowing what you are feeding your wee ones and yourself. I usually let the tots have two… and then we eat a healthy lunch. you do you.
WHAT YOU NEED:
2 cups flour
1/2 cup sugar
1 Tablespoon baking powder
1/2 tsp of salt
1 egg
3/4 cup milk
1/3 cup coconut oil (warm it for 25 secs in microwave to liquefy)
Add ins: (3/4 c choc chips; two mashed nanners; 3/4 cup blueberries; 1/2 c shredded coconut; almonds; whatever you think would be yummy. if berries, gently stir in at last min, or better yet poke them into the muffins once poured into cups)
I usually add a dash of nutmeg over my flour as well, just for a little flavor punch.
WHAT YOU DO:
mix it all together in a bowl in order listed…. easy peasy. lightly grease muffin cups and evenly distribute.
400* for 18 mins. remove from tins carefully loosening sides with butter knife- place into a lovely towel lined basket and let cool a few minutes. Enjoy!!
MAKES 12 LARGE MUFFINS.
Hotbox Hipster 
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