Title: Basic Muffins And Variations
Categories: Breads
Yield: 12 Muffins
1 3/4 c All-purpose flour
1/4 c Sugar
2 tb Baking powder
1/2 ts Salt
1 Egg
3/4 c Milk
1/3 c Cooking oil
In a large mixing bowl stir together the flour, sugar, baking powder
and salt. Make a well in the center. Combine egg, milk, and oil. Add
egg mixture all at once to flour mixture. Stir just until moistened;
batter should be lumpy. Grease muffin cups or line with paper bake
cups; fill 2/3 full. Bake in a 400 degree F oven for 20 to 25 minutes
or until golden. Remove from pans; serve warm.
Variations:
Blueberry muffins:
Combine 3/4 c fresh or frozen blueberries, thawed, and 2 tb additional
sugar.
Apple-raisin muffins:
Stir in 1/2 ts ground cinnamon into flour mixture. Fold 1 c chopped,
peeled apple, and 1/4 c raisins into batter.
Jelly muffins:
Spoon 1 ts jelly atop batter in each muffin cup before baking.
Date-nut muffins:
Fold 2/3 c coarsely chopped pitted dates and 1/3 C walnuts or pecans
to batter.
Cheese muffins:
Stir 1/2 c shredded cheddar or swiss cheese into flour mixture.
Banana-nut muffins:
Decrease milk to 1/2 c. Stit 1 c mashed banana and 1/2 c chopped nuts
into batter.
Pumpkin muffins:
Increase sugar to 1/3 c. Add 1/2 c canned pumpkin to egg mixture.
Stir 1/2 ts ground cinnamon and 1/2 ts ground nutmeg into flour
mixture. Stir 1/2 c raisins into batter.
Cranberry muffins:
Coarsely chop 1 c fresh or frozen cranberries and combine with 1/4 c
additional sugar. Fold into batter.
