Muffins
Muffins recipe
Yield
12 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
granulated |
|
| 1 | large |
eggs
|
|
| ½ | cup |
vegetable oil
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
granulated |
|
| 1 | large |
eggs
|
|
| 118 | ml |
vegetable oil
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
milk
|
|
Directions
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.
