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Muffins Basic And Variations

[nlg:971099]

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Rating

3.0 (2)

by VIINeptune

Ingredients

Method

I

Grease 12 2 1/2-inch muffin cups.
II

Heat oven to 400 degrees F.
III

Sift Flour, baking powder, sugar and salt into a medium-sized bowl.
IV

Stir to mix well.
V

In a small bowl, beat egg with a fork.
VI

Add milk and oil.
VII

Add all at once to dry ingredients.
VIII

Stir mixture only until dry ingredients are moistened.
IX

Batter will be lumpy.
X

Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full.
XI

Bake 15 to 20 minutes, or until golden brown.
XII

Remove from pan and serve hot with butter, jam or marmalade.
XIII

VARIATIONS:
XIV

GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid.
XV

BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk.
XVI

Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour.
XVII

Add 1 cup mashed, peeled banana with the egg, milk and oil.
XVIII

BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid.
XIX

ORANGE MUFFINS: Cut 2 peeled navel oranges into sections.
XX

When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar.
XXI

CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter.
XXII

Serve hot with scrambled eggs and bacon for a special breakfast.
XXIII

SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter.
XXIV

Drop 1/2 t of your favorite jelly in center of batter.
XXV

Add batter to fill cup 2/3rds full.
XXVI

Kids just love these as you will.
XXVII

COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing.
XXVIII

For a snack have coconut muffins, butter and milk.
XXIX

CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner.
XXX

Great with a steak and salad.