Here's a basic muffin batter that you can build several different types of muffins with, along with some ideas of what to do with it. I got the original blueberry muffin recipe (slightly tweaked, as usual) from Peta's Compassionate Cook cookbook.
Making muffins on Sunday morning makes breakfast on Monday and Tuesday a breeze. You just grab a muffin from Sunday's batch, and voila! A healthy breakfast with no effort!
2 c. unbleached all-purpose flour
1/3 c. sugar
2 t. non-aluminum baking powder
1/4 t. salt
1 c. rice milk
1/4 c. canola oil (or 1/2 stick vegan margarine, melted...As you probably know, I prefer Earth Balance vegan margarine.)
1 egg, beaten (or use Ener-G's Egg Replacer for an equivalent amount if you need the recipe to be vegan)
To make the muffins, preheat your oven to 400 degrees F. Either grease (using margarine, canola oil, or nonstick spray) a muffin pan or line the muffin tins with cupcake papers.
Combine the dry ingredients in a 2-quart bowl with a fork. Make a well in the center and add the wet ingredients. Using a wooden spoon, mix until just combined.
Fill the muffin tins about 2/3 full (or evenly among 12 muffin tins) with the batter. Bake 20-25 minutes or until muffins are golden-brown.
NOTE: Store leftover muffins in a sealed container in the fridge. Let them cool completely before sealing them away.
Some ideas to add to the batter:
1. 1 c. fresh blueberries, washed; 1/4 t. grated lemon zest; and 1 t. lemon juice
2. 1/2 c. chopped walnuts, 3/4 c. vegan chocolate chips, 1 t. almond or vanilla extract
3. 1 t. orange extract, 1 t. vanilla extract, and 1 c. chopped pecans
4. Use your imagination! Think of chopped pecans or walnuts and/or poppy seeds and/or dried cherries and/or cinnamon and/or craisins and/or grated carrots and/or sprinkle sugar over the surface to make the muffins sparkle. Almost anything goes!