Title: Basic Muffins & Variations 2
Categories: Bread Basic
Yield: 8 Servings
| 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 FLOUW, 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 TILL MOISTENED; BATTER
SHOULD BE LUMPY. GREASE MUFFIN CUPS OR LINE WITH PAPER BAKE CUPS; FILL 2/3
FULL. BAKE IN A 400 DEGREE OVEN FOR 20 TO 25 MINUTES OR TILL GOLDEN.
REMOVE FROM PANS; SERVE WARM. MAKES 10 TO 12 MUFFINS. VARIATIONS ADD:
BLUEBERRY: COMBINE 3/4 CUP FRESH OR FROZEN BLUEBERRIES, THAWED, AND 2
TABLESPOONS ADDITIONAL SUGAR. APPLE-RAISIN: STIR IN 1/2 TEASPOON GROUN
CINNAMON INTO FLOUR MIXTURE. FOLD 1 CUP COPPED PEELED APPLE AND 1/4 CUP
RAISINS INTO BATTER. JELLY: SPOON 1 TEASPOON JELLY ATOP BATTER IN EACH
MUFFIN CUP BEFORE BAKING. DATE-NUT: FOLD 2/3 CUP COURSELY CHOPPED PITTED
DATES AND 1/3 CUP WALNUTS OR PECANS TO BATTER. CHEESE: STIR 1/2 CUP SHEDDED
CHEDDAR OR SWISS CHEESE INTO FLOUR MIXTURE. BANANA-NUT: DECREASE MILK TO
1/2 CUP. STIR 1 CUP MASHED BANANA AND 1/2 CUP CHOPPED NUTS INTO BATTER.
PUMPKIN: INCREASE SUGAR TO 1/3 CUP. ADD 1/2 CUP CANNED PUMPKIN TO EGG
MIXTURE. STIR 1/2 TEASPOON GROUND CINNAMON AND 1/2 TEASPOON GROUND NUTMEG
INTO FLOUR MIXTURE. STIR 1/2 CUP RAISINS INTO BATTER. CRANBERRY: COURSELY
CHOP 1 CUP FRESH OR FROZEN CRANBERRIES AND COMBINE WITH 1/4 CUP ADDITIONAL
SUGAR. FOLD INTO BATTER.