Muffins basic& variations

 
                         MUFFINS BASIC & VARIATIONS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Muffins                          Breads
                 Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Unbleached All-purpose Flour
    2       tb           Granulated Sugar
    1                    Large Egg
      1/2   c            Vegetable Oil
    1       tb           Baking Powder
    1       t            Salt
    1       c            Milk
 
   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.
  
 
 
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