I've been plagued with insomnia lately, much to my chagrin. I'm not a good sleeper to begin with, and have always woken up frequently throughout the night, then fallen right back to sleep. But these past few days I just lie there, desperately tired and desperately trying to fall asleep, to no avail. It's unspeakably frustrating.
Today, though, I decided to make the most of it, and get up and make blueberry muffins for breakfast before the kids leave for school. I love muffins because they only take a couple minutes to throw together, and only 20-25 minutes to bake. School here doesn't start until 9:00AM, so I don't even have to get up too early in order to have them ready for a hot, tasty breakfast before the kids dart off to school. Muffins rock!
I found this basic recipe on allrecipes.com, and modified it a bit to my liking. They hit the spot!
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/2 cup milk
1 cup canned blueberries, drained and rinsed well
Preheat oven to 400. Grease muffin cups or line with muffin liners.
Combine flour, cup sugar, salt and baking powder in a large bowl. In a small bowl, whisk together vegetable oil, egg and milk. Add wet ingredients to dry, stirring just until dry ingredients are moistened. Don't overmix. Fold in blueberries. Distribute batter evenly among 12 muffin cups.
Bake for 20 to 25 minutes, or until done.