Delicious Muffins with Variations
Muffins Basic and Variations recipe
Grease 12 2½-inch muffin cups.
Heat oven to 400℉ (200℃).
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 ½ Cup finely diced candied ginger to flour mixture before adding liquid.
BANANA PECAN MUFFINS: Prepare muffin batter but use only ½ cup milk.
Add ½ cup chopped pecans and ¼ teaspoon 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 ½ 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 ⅓ full of batter.
Drop ½ teaspoon 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 cup Shredded coconut with the last few strokes of mixing.
For a snack have coconut muffins, butter and milk.
CHIVE MUFFINS: Fold ¼ cup chives into the batter during the last few strokes and serve at dinner.
Great with a steak and salad.