Today called for muffins, which turned into an exercise into adding as many ingredients as I could think of. Starting from a recipe for raspberry coffee cake, I added vanilla (why wasn't this in the recipe to start with?!) sour cream, coconut, and chocolate chips.
Starred measurements are approximate (ie, they weren't actually measured.)
2 cups flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup finely shredded coconut*
1/2-1 cup mini chocolate chips*
In another bowl, combine:
2 eggs, beaten
3/4 cup milk
1/2 tsp vanilla*
1/4 cup vegetable oil
Add wet ingredients to dry and mix thoroughly. Add 3/4 cup* sour cream. Mix together completely and then add 1 1/2 cups* frozen raspberries.
I baked them in (greased) jumbo muffin tins at 400 for about 25 minutes, but that's also flexible. It would make a dozen regular-sized muffins or a bundt cake.