Categories: Breakfast
Ingredients
- Baking Powder 1 tb
- Granulated Sugar 2 tb
- Large Egg 1
- Milk 1 c
- Salt 1 ts
- Unbleached All-purpose Flour 2 c
- Vegetable Oil 1/2 c
Directions
- 4 servings
-
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.