I had been thinking over the muffin recipes I had included in the cookbook to date, and have tested several of them with poor results. I decided to start over, and oh baby, I've come up with something fantastic!
I started by creating a dry ingredients mix (that will yield a total of six, 6-muffin batches,) off of the standard Betty Crocker blueberry muffin recipe, with several changes, of course. (Whole wheat pastry flour, natural granulated sugar, and ground flaxseed.) I then slightly adjusted the wet ingredients, and replaced the egg, too. Results are spectacular. They were not dense AT ALL, had nice loft and crumb, and tasted just right -- not too sweet, not too plain.
The batch I made tonight I made plain, but filled each of the muffins with about half a teaspoon of apricot all-fruit before baking. Yum.
I have also come up with the following variations. Comment if you have any suggestions or if your favorite kind of muffin is missing from my list!