Title: Muffins Basic And Variations
Categories: Muffins, Breads, Breakfast
Yield: 4 servings
2 c Unbleached all-purpose flour
2 T Granulated sugar
1 ea Large egg
1/2 c Vegetable oil
1 T 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.