Title: Muffins Basic and Variations2
Categories: Muffins Bread Breakfast Snack Holiday
Yield: 4 Servings
| 2 | c | Unbleached All-purpose Flour |
| 1 | tb | Baking Powder |
| 2 | tb | Granulated Sugar |
| 1 | ts | Salt |
| 1 | lg | 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.