These ultra-tender, cake-like muffins, made with self-rising flour, are a blank palette awaiting your favorite combination of dried fruits, nuts, and/or chips.
Preheat your oven to 350°F. Lightly grease a 12-cup muffin pan; or line the pan with papers, and grease the papers.
Whisk together the flour and sugar, then stir in the fruit/nuts/chips.
In a separate bowl, beat together the egg, vanilla, buttermilk or whey, and melted butter.
Add the wet ingredients to the dry ingredients and whisk until combined; the mixture should remain slightly lumpy.
Scoop the batter into the prepared pan, filling the cups about 3/4 full.
Bake the muffins for 20 to 25 minutes, until they're lightly browned. Remove them from the oven, let them cool in the pan for 5 minutes, then remove them from the pan.
For a tasty finish, dip the muffins' tops in melted butter, then in cinnamon sugar. Serve warm or at room temperature.
Don't have any self-rising flour on hand? Make your own self-rising flour substitute.
