Easy seven in one muffin recipe

The easy seven-in-one muffin recipe is meant to be a quick, easy treat for a special occasion. Like in the seven-in-one coffee cake recipe, the number seven is not used as an actual number but to show many options in one recipe. How many? Well, however many fantasies your imagination allows you to do, or better, your pantry has ingredients for.

The recipe is vegan and was inspired by the fabulous Sam Turnbull. Her newest cookbook, Craving Vegan, takes the culinary world by storm. If you are not vegan, I would still encourage you to try at least one of the options in this seven-in-one muffin recipe because they are delicious, store and freeze well, and the ingredients are less expensive than conventional.

Seven plus variations

Berries are always a great choice for muffins. Small berries can be used frozen (See how to freeze berries here). You choose a mixed berry muffin or a blueberry, raspberry, strawberry, etc. muffin. Add berries, top with fresh berries, or do both. If you like cinnamon, add a teaspoon to the mix; it gives it a burst of flavor.

If you like everything crumbs, muffins can also be topped with crumbs. Crumbs go well with the berries.

If you like chocolate as much as I do, replace 1/3 cup of the flour with cocoa powder. Add a cup of cherries, and you have chocolate-cherry muffins; add a cup of chocolate chips or chunks, and you get double-chocolate muffins.

Do you like chocolate chips but not so much cocoa in the batter? Leave the cocoa out and add the chocolate chips or chunks.

Tip: Most additions, such as fruit and berries, are moist, whereas chocolate chips and chunks start off dry and will melt during baking. If the batter seems too dry, you can add a tablespoon or two of milk.

Do cherries sound good to you? Add 1 cup of cherries; I use drained canned cherries. Or mix them half-and-half with chocolate chips, and you have a white muffin with chocolate and cherries.

Is a carrot muffin your favorite? No problem, leave all the berries, cherries, and chocolates out, and add grated carrots. Go for 1 1/2 cups and add 1/2 shredded coconut. A teaspoon of cinnamon and 1/4 teaspoon of nutmeg will make the carrot muffins all the better.

You get the idea. There are so many options to try, mix, and spice up.

How to use the seven-in-one recipe:

The recipe stays the same in the basics; you can add spices like cinnamon, nutmeg, or whatever else you like.
If using cacao, replace 1/3 cup of the flour with cacao.
The addition amount is 1 cup; you can use mixed berries or all the same: fruit, chocolate chips, or chunks. The sky or your imagination is the limit. Top with crumbs if desired.
The carrot muffins benefit from 1 1/2 cups of grated carrots and an additional 1/2 cup of shredded coconut.

I use plant-based milk. The homemade whole bean soy milk works great in this recipe.

I often use half all-purpose flour and half freshly ground whole-grain flour. It gives more taste, I find.

Too much oil for you? Replace some or all with apple sauce. It works, but they do tend to stick to the paper. If you have a nonstick option, all the better.