Muffins are a type of quick bread that is typically cooked in a muffin tin. There are many different types of muffins, including sweet muffins, savory muffins, and even healthy muffins. Muffins can be made with a variety of different ingredients, including fruits, nuts, chocolate chips, and more.
Grease 12 2 1/2-inch muffin cups.
Heat oven to 400 degrees F.
Sift Flour, baking powder, sugar and salt into a medium-sized bowl.
Stirto mix well.
In a small bowl, beat egg with a fork.
Add milk and oil.
Add all at onceto dry ingredients.
Stir mixture only until dry ingredients are moistened.
Batter will belumpy.
Drop batter from a tablespoon into prepared muffins pans, filling eachcup half to two-thirds full.
Bake 15 to 20 minutes, or until golden brown.
Remove from pan and servehot with butter, jam or marmalade.
VARIATIONS:GINGER MUFFINS:Add 1/2 Cup finely diced candied ginger to flour mixturebefore adding liquid.
BANANA PECAN MUFFINS:Prepare muffin batter but use only 1/2 cup milk.
Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour.
Add 1cup mashed, peeled banana with the egg, milk and oil.
BLUEBERRY MUFFINS:Toss 1 cup washed and well-drained fresh or frozenblueberries with sifted flour mixture before adding liquid.
ORANGE MUFFINS:Cut 2 peeled navel oranges into sections.
When batter isin the cups, place an orange section on top of each and sprinkle lightlywith granulated sugar.
CHEESE MUFFINS:Fold 1/2 cup grated sharp yellow cheese into muffin mixwith the last few strokes on batter.
Serve hot with scrambled eggs andbacon for a special breakfast.
SURPRISE MUFFINS:Fill muffin cups 1/3rd full of batter.
Drop 1/2 t ofyour favorite jelly in center of batter.
Add batter to fill cup 2/3rdsfull.
Kids just love these as you will.
COCONUT MUFFINS:Add 1 c Shredded coconut with the last few strokes ofmixing.
For a snack have coconut muffins, butter and milk.
CHIVE MUFFINS:Fold 1/4 cup chives into the batter during the last fewstrokes and serve at dinner.
Great with a steak and salad.
Ingredients
Directions
Grease 12 2 1/2-inch muffin cups.
Heat oven to 400 degrees F.
Sift Flour, baking powder, sugar and salt into a medium-sized bowl.
Stirto mix well.
In a small bowl, beat egg with a fork.
Add milk and oil.
Add all at onceto dry ingredients.
Stir mixture only until dry ingredients are moistened.
Batter will belumpy.
Drop batter from a tablespoon into prepared muffins pans, filling eachcup half to two-thirds full.
Bake 15 to 20 minutes, or until golden brown.
Remove from pan and servehot with butter, jam or marmalade.
VARIATIONS:GINGER MUFFINS:Add 1/2 Cup finely diced candied ginger to flour mixturebefore adding liquid.
BANANA PECAN MUFFINS:Prepare muffin batter but use only 1/2 cup milk.
Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour.
Add 1cup mashed, peeled banana with the egg, milk and oil.
BLUEBERRY MUFFINS:Toss 1 cup washed and well-drained fresh or frozenblueberries with sifted flour mixture before adding liquid.
ORANGE MUFFINS:Cut 2 peeled navel oranges into sections.
When batter isin the cups, place an orange section on top of each and sprinkle lightlywith granulated sugar.
CHEESE MUFFINS:Fold 1/2 cup grated sharp yellow cheese into muffin mixwith the last few strokes on batter.
Serve hot with scrambled eggs andbacon for a special breakfast.
SURPRISE MUFFINS:Fill muffin cups 1/3rd full of batter.
Drop 1/2 t ofyour favorite jelly in center of batter.
Add batter to fill cup 2/3rdsfull.
Kids just love these as you will.
COCONUT MUFFINS:Add 1 c Shredded coconut with the last few strokes ofmixing.
For a snack have coconut muffins, butter and milk.
CHIVE MUFFINS:Fold 1/4 cup chives into the batter during the last fewstrokes and serve at dinner.
Great with a steak and salad.
