This recipe is adapted from the Pratt Family Cookbook that I found on the net. It is a basic recipe for spiced muffins that you can add different fruits to. I use pears since we are Stage 1.
1 3/4 c. all-purpose flour
1/2 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg (they taste OK if you leave this out)
3/4 c. + 2 TBSP. milk (I use vanilla rice milk since my ds has dairy allergy)
1/4 c. cooking oil
1 egg (I use Energ Egg replacer due to allergies)
Grease 12 muffin cups or use paper bake cups. Combine all dry ingredients. Add milk and oil to dry mixture. Add egg. Mix until combined. Fill prepared muffin tins 2/3 filled. Bake in 400 degreee oven for about 20 min. or until tops are lightly browned. (If using non-stick pan decrease temp. to 375 degree and watch cooking time). Makes 12 large muffins.
*For Pear Muffins add 1 cup (almost 1 16 oz. can) diced pears as the last ingredient. I use pear slices in unsweetened pear juice. You can also add peaches, applesauce, blueberries or zucchini to the basic recipe.