Muffins: Basic and Variations
2 c Flour (I use all purpose)
2 tb White Sugar
1 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 400F.
Sift flour, baking powder, sugar & salt into a medium-sized bowl. Stir to mix well.
In small bowl, beat egg. Add milk & oil. add all at once to dry ingredients.
Stir mixture only until dry ingredients are moistened. Batter will be lumpy.
Drop batter from tablespoon into prepared muffin pans, filling each cup 1/2 to 2/3 full.
Bake 15-20 min, or until golden brown. Serve hot with butter, jam or marmalade.
Variations:
Ginger Muffins: Add 1/2 c finely diced candied ginger to flour mixture before adding liquid.
Banana Pecan Muffins: Prepare muffin batter but use only 1/2 c milk. Add 1/2 c chopped pecans & 1/4 ts ground nutmeg to sifted flour. Add 1 c mashed, banana with the egg, milk & oil.
Blueberry Muffins: Toss 1 c washed & 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 & sprinkle lightly with granulated (white) sugar.
Cheese Muffins: Fold 1/2 c grated sharp yellow cheese into muffin mix with the last few strokes on batter. Serve hot with scrambled eggs & bacon for a special breakfast.
Surprise Muffins: Fill muffin cups 1/3 full of batter. Drop 1/2 ts of your favorite jelly in center of batter. Add batter to fill cup 2/3 full. (My kids just loved these)
Coconut Muffins: Add 1 c shredded coconut with the last few strokes of mixing.
Chive Muffins: Fold 1/4 c chives into the batter during the last few strokes of mixing & serve at dinner. Great with steak & salad. |
