Title: Muffins Basic and Variations
Categories: Bread
Yield: 4 Servings
| 2 | c | Unbleached all-purpose flour |
| 2 | tb | Granulated sugar |
| 1 | | Large egg |
| 1/2 | c | Vegetable oil |
| 1 | tb | Baking powder |
| 1 | ts | 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.