Muffins Basic and Variations

Recipes Ingredients:

2 c Unbleached All-purpose Flour
1 ea Large Egg
1 tb Baking Powder
1 c Milk
2 tb Granulated Sugar
1/2 c Vegetable Oil
1 ts Salt

Recipe Instructions:

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.