Basic Muffins and Variations
Make this basic muffin batter to make all kinds of delicious muffins. They can be sweet or savory, they can be breakfast, brunch or a quick snack.
In a large mixing bowl stir together the flouw, 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 until moistened; batter should be lumpy.
Grease muffin cups or line with paper bake cups; fill ⅔ full.
Bake in a 400℉ (200℃) oven for 20 to 25 minutes or until golden.
Remove from pans; serve warm.
Makes 10 to 12 muffins.
Blueberry: combine ¾ cup fresh or frozen blueberries, thawed, and 2 tablespoons additional sugar.
Apple-raisin: stir in ½ teaspoon groun cinnamon into flour mixture.
Fold 1 cup copped peeled apple and ¼ cup raisins into batter.
Jelly: spoon 1 teaspoon jelly atop batter in each muffin cup before baking.
Date-nut: fold ⅔ cup coursely chopped pitted dates and ⅓ cup walnuts or pecans to batter.
Cheese: stir ½ cup shedded cheddar or swiss cheese into flour mixture.
Banana-nut: decrease milk to ½ cup.
Stir 1 cup mashed banana and ½ cup chopped nuts into batter.
Pumpkin: increase sugar to ⅓ cup. add ½ cup canned pumpkin to egg mixture.
Stir ½ teaspoon ground cinnamon and ½ teaspoon ground nutmeg into flour mixture.
Stir ½ cup raisins into batter.
Cranberry: coursely chop 1 cup fresh or frozen cranberries and combine with ¼ cup additional sugar.
Fold into batter.