The base muffin recipe is my mom's creation, and apparently, multiple rounds in the making, to come up with a perfect muffin base:
2 cups flour
1 cup sugar
1 cup milk (Mom's note: if it seems dry after mixing, add a little bit more milk)
1/2 cup oil (Mom's note: I use canola)
1 tsp. vanilla
1 tblsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
Mix all ingredients together till smooth (Mom's note: a wooden spoon is preferable)
Add whatever fruit you want and blend in.
Spoon into cupcake lined muffin tins.
Bake at 350 about 20-25 minutes until done; yields 12 large muffins or 18 normal ones.
For this week's Pineapple Blueberry Muffins, I added a can of crushed pineapple (not drained) and a half a container of whole rinsed blueberries. With the pineapples being canned in juice, the batter was moist enough without adding any extra milk.
F&B gave them two thumbs up and regular size muffins are perfect for snack bentos or for part of a bento lunch. We also like mini muffins for bentos, but I was out of mini muffin wrappers.