Basic Muffins & Variations

Directions

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.

Variations:

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.