Basic muffins and variations

 
                        Basic Muffins And Variations
 
 Recipe By     : Carole A. Resnick ak399@cleveland.freenet.edu
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Eggs                             Breads
                 Make-Ahead Dishes                MC
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         unbleached all-purpose flour
    2      Tbls          granulated sugar
    1      extra large   egg
      1/2  cup           vegetable oil
    1      Tbls          baking powder
    1      teaspoon      salt
    1      cup           milk
 
 1.  Grease twelve 6 cm muffin cups. Heat oven to 200 =F8C .
 
 2.  Sift flour, baking powder, sugar and salt into a medium-sized bowl. Stir
 to mix well.
 
 3.  In a small bowl, beat egg with a fork. Add milk and oil. Add all at once
 to dry ingredients.
 
 4.  Stir mixture only until dry ingredients are moistened. Batter will be
 lumpy. Drop batter from a tablespoon into prepared muffins pans, filling
 each cup  1/2 - 2/3 full.
 
 5.  Bake 15-20 minutes, or until golden brown. Remove from pan and serve hot
 with butter, jam or marmalade. .SH "VARIATIONS" GINGER MUFFINS .RS Add  1/2
 cup finely diced candied ginger to flour mixture before adding liquid. .RE
 .PP BANANA PECAN MUFFINS .RS Prepare muffin batter but use only 110 ml milk.
 Add 60 g chopped pecans and  1/4 tsp ground nutmeg to sifted flour. Add 1
 cup mashed, peeled banana with the egg, milk and oil. .RE .PP BLUEBERRY
 MUFFINS .RS Toss 1 cup washed and well-drained fresh or frozen blueberries
 with sifted flour mixture before adding liquid. .RE .PP ORANGE MUFFINS .RS
 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.
 .RE .PP CHEESE MUFFINS .RS Fold 50 g 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. .RE .PP SURPRISE MUFFINS .RS Fill muffin cups
 1/3 full of batter. Drop  1/2 tsp of your favorite jelly in center of
 batter. Add batter to fill cup 2/3 full. Kids just love these as you will.
 .RE .PP COCONUT MUFFINS .RS Add 1 cup shredded coconut with the last few
 strokes of mixing. For a snack have coconut muffins, butter and milk. .RE
 .PP CHIVE MUFFINS .RS Fold  1/4 cup chives into the batter during the last
 few strokes and serve at dinner. Great with a steak and salad. .RE
 
 Difficulty    : easy.
 Precision     : measure ingredients.
 
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