- Exported from MasterCook
BASIC MUFFINS AND VARIATIONS
8 Preparation Time :
Categories : Breads
Amount Measure Ingredient -- Preparation Method -- -- --
1 3/4 c ALL-PURPOSE FLOUR
1/4 c SUGAR
2 tb BAKING POWDER
1/2 ts SALT
1 EGG
3/4 c MILK
1/3 c COOKING OIL
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 TILL MOISTENED; BATTER
SHOULD BE LUMPY. GREASE MUFFIN CUPS OR LINE WITH
2/3 FULL. BAKE IN A
400 DEGREE
20 TO 25 MINUTES OR TILL GOLDEN. REMOVE FROM
10 TO 12 MUFFINS. VARIATIONS
ADD: BLUEBERRY: COMBINE 3/4 CUP FRESH OR FROZEN
BLUEBERRIES, THAWED, AND 2 TABLESPOONS ADDITIONAL
SUGAR. APPLE-RAISIN: STIR IN 1/2 TEASPOON GROUN
CINNAMON INTO FLOUR MIXTURE. FOLD 1 CUP COPPED PEELED
1/4 CUP RAISINS INTO BATTER. JELLY: SPOON
TEASPOON JELLY ATOP BATTER IN EACH MUFFIN CUP BEFORE
BAKING. DATE-NUT: FOLD 2/3 CUP COURSELY CHOPPED PITTED
DATES AND 1/3 CUP WALNUTS OR PECANS TO BATTER. CHEESE:
STIR 1/2 CUP SHEDDED CHEDDAR OR SWISS CHEESE INTO FLOUR MIXTURE. BANANA-NUT: DECREASE MILK TO 1/2 CUP.
1 CUP MASHED BANANA AND 1/2 CUP CHOPPED NUTS INTO 1/3 CUP. ADD
CUP CANNED PUMPKIN TO EGG MIXTURE. STIR 1/2 TEASPOON
GROUND CINNAMON AND 1/2 TEASPOON GROUND NUTMEG INTO FLOUR MIXTURE. STIR 1/2 CUP RAISINS INTO BATTER.
CRANBERRY: COURSELY CHOP 1 CUP FRESH OR FROZEN
CRANBERRIES AND COMBINE WITH 1/4 CUP ADDITIONAL SUGAR.
FOLD INTO BATTER. - - - - - - - - - - - - - - - - - -
