Muffins Basic & Variations Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Unbleached All-purpose Flour,
1 tbsp: Baking Powder,
2 tbsp: Granulated Sugar,
1 tsp: Salt,
1 each: Large Egg,
1 cup: Milk,
1/2 cup: Vegetable Oil,
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. 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.
Source from luhu.jp
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.
Source from luhu.jp