Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Muffins Basic And Variations Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 4

2 Cup(s) Unbleached all-purpose flour
2 Tablespoon(s) Granulated Sugar
1 Large egg
1/2 Cup(s) Vegetable oil
1 Tablespoon(s) Baking Powder
1 Teaspoon(s) Salt
1 Cup(s) Milk
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 1/2 Cup finely diced candied ginger to flour
mixture before 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 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 1/2 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 1/3rd full of
batter. Drop 1/2 t 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 c Shredded coconut with the last few strokes
of mixing. For a snack have coconut muffins, butter and milk. CHIVE
MUFFINS: Fold 1/4 cup chives into the batter during the last few
strokes and serve at dinner. Great with a steak and salad. From The
Redbook Bread Book and Farm Journal's Complete Home Baking Book. File

Scale this recipe to Servings [?]