Basic Muffin Recipe

From Dorothy McNett's Recipe Book.

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See Also: Breakfast and Brunch · Muffins, Pastries, Scones

Basic Muffin



2 cups unbleached all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup oil
1 egg, beaten

1. Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups or line with paper baking cups. In medium bowl, combine flour, sugar, baking powder and salt; mix well.
2. In small bowl, combine milk, oil and egg; beat well. Add to flour mixture all at once; stir just until dry ingredients are moistened. (Batter will be lumpy.) Divide batter evenly into greased muffin cups.
3. Bake at 400 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; remove from pan. Serve warm.

Variations

Apple Muffins: Decrease sugar to 1/4 cup; add 1 teaspoon cinnamon to flour. Stir 1 cup finely chopped, peeled apple into dry ingredients. Substitute apple juice for milk. Bake at 400 degrees for 18 to 22 minutes.

Blueberry Muffins: Stir 1 cup fresh or frozen blueberries (do not thaw) and 1 teaspoon grated lemon or orange peel into dry ingredients.

Chocolate Chip Muffins: Add 3/4 cup miniature chocolate chips with flour. Before baking, sprinkle batter in cups with a combination of 3 tablespoons sugar and 2 tablespoons brown sugar.

Jam Muffins: Place 1/2 teaspoon any flavor jam on each muffin before baking; press into batter. If desired, sprinkle with finely chopped nuts.

Recipe created 2002-05-10.

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