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2 c Unbleached All-purpose flour
1 tb baking powder
2 tb Granulated Sugar
1 ts 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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