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2 c Unbleached All-purpose flour
2 tb Granulated Sugar
1 Large Egg
1/2 c Vegetable Oil
1 tb baking powder
1 t Salt
1 c Milk
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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