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MUFFINS BASIC AND VARIATIONS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Muffins Breads
Breakfast
Amount Measure Ingredient -- Preparation Method
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2 c Unbleached All-purpose Flour
1 tb Baking Powder
2 tb Granulated Sugar
1 t Salt
1 ea Large Egg
1 c Milk
1/2 c Vegetable Oil
Grease 12 2 1/2-inch muffin cups. Heat oven to 400
degrees F. Sift Flour, baking powder, sugar and salt
into a medium-sized bowl. Stir to mix well.
In a small bowl, beat egg with a fork. Add milk and
oil. Add all at once to dry ingredients.
Stir mixture only until dry ingredients are
moistened. Batter will be lumpy.
Drop batter from a tablespoon into prepared muffins
pans, filling each cup half to two-thirds full.
Bake 15 to 20 minutes, or until golden brown. Remove
from pan and serve hot with butter, jam or marmalade.
VARIATIONS:
GINGER MUFFINS: Add 1/2 Cup finely diced candied
ginger to flour mixture before adding liquid.
BANANA PECAN MUFFINS: Prepare muffin batter but use
only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4
t ground nutmeg to sifted flour. Add 1 cup mashed,
peeled banana with the egg, milk and oil. BLUEBERRY
MUFFINS: Toss 1 cup washed and well-drained fresh or
frozen blueberries with sifted flour mixture before
adding liquid. ORANGE MUFFINS: Cut 2 peeled navel
oranges into sections. When batter is in the cups,
place an orange section on top of each and sprinkle
lightly with granulated sugar.
CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow
cheese into muffin mix with the last few strokes on
batter. Serve hot with scrambled eggs and bacon for a
special breakfast. SURPRISE MUFFINS: Fill muffin cups
1/3rd full of batter. Drop 1/2 t of your favorite
jelly in center of batter. Add batter to fill cup
2/3rds full. Kids just love these as you will.
COCONUT MUFFINS: Add 1 c Shredded coconut with the
last few strokes of mixing. For a snack have coconut
muffins, butter and milk. CHIVE MUFFINS: Fold 1/4 cup
chives into the batter during the last few strokes and
serve at dinner. Great with a steak and salad.
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