Basic Muffins
INGREDIENTS:
1 3/4 c All-purpose flour
1/4 c Sugar
2 1/2 ts Baking powder
3/4 ts Salt
1 Beaten egg
3/4 c Milk
1/3 c Cooking oil
1 3/4 c All-purpose flour
1/4 c Sugar
2 1/2 ts Baking powder
3/4 ts Salt
1 Beaten egg
3/4 c Milk
1/3 c Cooking oil
This is the basic muffin recipe and dozens of flavors can be added. Recipes follow:
In large mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center . Combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just till moistened: batter should be lumpy. Spoon into greased or paper-bake-cup-lined muffin cups, filling each about 2/3 full. Bake in 400 degree (F) oven for 20 to 25 minutes or till golden. Remove from pans: serve warm. Makes 10 to 12 muffins.
Self rising muffins: Prepare Basic Muffin batter as above, EXCEPT substitute 1 3/4 cups self-rising all-purpose flour for the all-purpose flour: omit baking powder and salt.
Blueberry Muffins: Prepare Basic Muffin batter as above. Combine 3/4 cup fresh or frozen blueberries, thawed, and 2 tablespoons additional sugar. Add 1 teaspoon finely shredded lemon peel, if desired. Carefully fold in batter.
Cranberry Muffins: Prepare Basic Muffin batter as above. Coarsely chop 1 cup fresh or frozen cranberries; combine with 1/4 cup additional sugar. Carefull fold into batter.
Apple-Raisin Muffins: Prepare Basic Muffin batter as above, EXCEPT stir 1/2 teaspoon ground cinnamon into the flour mixture. Carefully fold 1 cup chopped peeled apple and 1/3 cup raisins into batter.
Jelly Muffins: Prepare Basic Muffin batter as above. Spoon 1 teaspoon jelly atop batter in each muffin cup before baking.
Date-Nut Muffins: Prepare Basic Muffin batter as above. Fold 2.3 cup coarsely chopped pitted dates and 1/3 cup chopped walnut or pecans into the batter.
Cheese Muffins: Prepare Basic Muffin batter as above. EXCEPT stir 1/2 cup shredded Swiss or Cheddar cheese into flour mixture.
Ham 'n Cheesers: Prepare Basic Muffin batter as above EXCEPT stir 1/2 cup finely chopped, fully cooked ham into the egg mixture. Stir 1/2 cup shredded cheese (2 ounces) and 1/2 teaspoon dry mustard into the flour mixture.
Bacon Muffins: Prepare Basic Muffin batter as above, EXCEPT cook 4 slices bacon till crisp; drain and crumble, reserving drippings. Combine bacon drippings with enough cooking oil to make 1/3 cup total mixture; use in place of the 1/3 cup cooking oil. Carefully fold bacon into batter.
Banana-Nut Muffins: Prepare Basic Muffin batter as above, EXCEPT decrease milk to 1/2 cup. Stir 1 cup mashed banana and 1/2 cup chopped nuts into batter.
Pumpkin Muffins: Prepare Basic Muffin batter as above, EXCEPT increase sugar to 1/3 cup. Add 1/2 cup canned pumpkin to the egg mixture. Stir 1/2 teaspoon each: ground cinnamon and ground nutmeg into flour mixture. Stir 1/2 cup raisins into batter.
Apple-and-Spice Muffins: Prepare Basic Muffin batter as above, EXCEPT stir 1/2 teaspoon ground cinnamon into flour mixture. Add 1 cup chopped, peeled apple with the egg mixture: stir just until moistened. Mix 2 tablespoons sugar and 1/2 teaspoon ground cinnamon; sprinkle mixture over muffins before baking.
In large mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center . Combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just till moistened: batter should be lumpy. Spoon into greased or paper-bake-cup-lined muffin cups, filling each about 2/3 full. Bake in 400 degree (F) oven for 20 to 25 minutes or till golden. Remove from pans: serve warm. Makes 10 to 12 muffins.
Self rising muffins: Prepare Basic Muffin batter as above, EXCEPT substitute 1 3/4 cups self-rising all-purpose flour for the all-purpose flour: omit baking powder and salt.
Blueberry Muffins: Prepare Basic Muffin batter as above. Combine 3/4 cup fresh or frozen blueberries, thawed, and 2 tablespoons additional sugar. Add 1 teaspoon finely shredded lemon peel, if desired. Carefully fold in batter.
Cranberry Muffins: Prepare Basic Muffin batter as above. Coarsely chop 1 cup fresh or frozen cranberries; combine with 1/4 cup additional sugar. Carefull fold into batter.
Apple-Raisin Muffins: Prepare Basic Muffin batter as above, EXCEPT stir 1/2 teaspoon ground cinnamon into the flour mixture. Carefully fold 1 cup chopped peeled apple and 1/3 cup raisins into batter.
Jelly Muffins: Prepare Basic Muffin batter as above. Spoon 1 teaspoon jelly atop batter in each muffin cup before baking.
Date-Nut Muffins: Prepare Basic Muffin batter as above. Fold 2.3 cup coarsely chopped pitted dates and 1/3 cup chopped walnut or pecans into the batter.
Cheese Muffins: Prepare Basic Muffin batter as above. EXCEPT stir 1/2 cup shredded Swiss or Cheddar cheese into flour mixture.
Ham 'n Cheesers: Prepare Basic Muffin batter as above EXCEPT stir 1/2 cup finely chopped, fully cooked ham into the egg mixture. Stir 1/2 cup shredded cheese (2 ounces) and 1/2 teaspoon dry mustard into the flour mixture.
Bacon Muffins: Prepare Basic Muffin batter as above, EXCEPT cook 4 slices bacon till crisp; drain and crumble, reserving drippings. Combine bacon drippings with enough cooking oil to make 1/3 cup total mixture; use in place of the 1/3 cup cooking oil. Carefully fold bacon into batter.
Banana-Nut Muffins: Prepare Basic Muffin batter as above, EXCEPT decrease milk to 1/2 cup. Stir 1 cup mashed banana and 1/2 cup chopped nuts into batter.
Pumpkin Muffins: Prepare Basic Muffin batter as above, EXCEPT increase sugar to 1/3 cup. Add 1/2 cup canned pumpkin to the egg mixture. Stir 1/2 teaspoon each: ground cinnamon and ground nutmeg into flour mixture. Stir 1/2 cup raisins into batter.
Apple-and-Spice Muffins: Prepare Basic Muffin batter as above, EXCEPT stir 1/2 teaspoon ground cinnamon into flour mixture. Add 1 cup chopped, peeled apple with the egg mixture: stir just until moistened. Mix 2 tablespoons sugar and 1/2 teaspoon ground cinnamon; sprinkle mixture over muffins before baking.