I make this recipe so often that I have it memorized. It honestly only takes about three minutes to whip together, and 20 minutes to bake. What a small time investment for something that will make your family feel so loved. These muffins will bless your family and your budget.

Mix together in a large bowl:

4 1/2 c. flour
1 1/2 c. sugar
1 tsp. salt
2 Tbsp. baking powder

Make a well in the center of the dry ingredients and add:

4 eggs
1 c. oil (I use melted coconut oil)
1 1/2 c. milk
1 Tbsp. vanilla extract

Use a fork to beat eggs, oil, milk and vanilla together, without involving dry ingredients. One the wet ingredients are beaten, mix the wet ingredients and dry ingredients together with a fork. Only mix until everything is moistened, do not overmix.

Fill greased muffin tins 3/4 full and bake at 350 degrees F for 20 minutes, or until golden brown.

 

On special occasions, I do one of the following:

Poke 5 frozen blueberries into each muffin before baking, then sprinkle the tops with granulated sugar. 

Spoon half of the batter into the muffin tin, top with a spoonful of your favorite preserves, then finish filling the muffin tin. When baked, there will be a preserve surprise in the middle of each muffin!

 

Muffins freeze well. Cool completely, then place in a freezer bag, squeeze the excess air out and freeze. Or plastic wrap individually if you prefer. Thaw on the countertop once your are ready to use them.

 

Cost breakdown:

flour: 40 cents
sugar: 40 cents
eggs: 44 cents
oil: 25 cents
milk: 45 cents
spices and leavening: 30 cents
this recipe makes 24 muffins at less than 10 cents per muffin