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Muffins |
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Serves: 12
Print this Recipe
Prep Time: 10 minutes (ready in 40 minutes) - Yield: 12 muffins
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup oil
1 egg
1. Heat oven to 400°F. Grease bottoms only of 12 muffin cups or line with paper baking cups. In medium bowl, combine flour, sugar, baking powder and salt; mix well.
2. In small bowl, combine milk, oil and egg; beat well. Add to flour mixture all at once; stir just until dry ingredients are moistened. (Batter will be lumpy.) Divide batter evenly into greased muffin cups.
3. Bake at 400°F. for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; remove from pan. Serve warm.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1 Muffin * Calories: 180 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 1 g 5% * Cholesterol: 20 mg 7% * Sodium: 220 mg 9% * Total Carbohydrate: 25 g 8% * Dietary Fiber: 1 g 2% * Sugars: 9 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 10% * Iron: 6% * Dietary Exchanges: 1 Starch, 1/2 Fruit, 1 1/2 Fat or 1 1/2 Carbohydrate, 1 1/2 Fat
See Cook's Note: How to Prepare Muffins
Variations
Apple Muffins: Decrease sugar to 1/4 cup; add 1 teaspoon cinnamon to flour. Stir 1 cup finely chopped, peeled apple into dry ingredients. Substitute apple juice for milk. Bake at 400°F. for 18 to 22 minutes.
Blueberry Muffins: Stir 1 cup fresh or frozen blueberries (do not thaw) and 1 teaspoon grated lemon or orange peel into dry ingredients.
Chocolate Chip Muffins: Add 3/4 cup miniature chocolate chips with flour. Before baking, sprinkle batter in cups with a combination of 3 tablespoons sugar and 2 tablespoons brown sugar.
Jam Muffins: Place 1/2 teaspoon any flavor jam on each muffin before baking; press into batter. If desired, sprinkle with finely chopped nuts.
Lemon Muffins: Add 1 tablespoon grated lemon peel with flour.
Orange Muffins: Add 1 tablespoon grated orange peel with flour; substitute orange juice for milk.
Streusel-Topped Muffins: In small bowl, combine 1/4 cup firmly packed brown sugar, 1 tablespoon margarine or butter, softened, 1/2 teaspoon cinnamon and 1/4 cup chopped nuts or flaked coconut; stir with fork until crumbly. Sprinkle over muffins before baking.
Sugar-Coated Muffins: After baking, brush tops of hot muffins with 2 tablespoons melted margarine or butter; dip in mixture of 1/4 cup sugar and 1/2 teaspoon cinnamon.
Whole Wheat Muffins: Use 1 cup all-purpose flour and 1 cup whole wheat flour.
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Muffin Tips
Cook's Note: How to Prepare Muffins
Cook's Note: How to Prepare Baking Powder Biscuits
Cook's Note: Biscuit Tips
Cook's Note: Quick Loaf Tips
Cook's Note: Popover Tips
Cook's Note: Yeast Tip
Cook's Note: Yeast Breads
Cook's Note: Yeast: The Proof is in the Bubbles
Cook's Note: How to Prepare Yeast Breads
Cook's Note: The Upper Crust
Cook's Note: If Dough Fails to Rise
Cook's Note: Keep Rising Dough Covered
Cook's Note: How to Braid Yeast Bread Dough
Cook's Note: How to Shape Focaccia
Cook's Note: Where Dough Likes to Rest
Cook's Note: Bread Machine Tips
Bread Machine Troubleshooting
Cook's Note: How to Shape Dinner Rolls
Cook's Note: Overnight Method
Cook's Note: Pancake Tips
Cook's Note: Tips for Successful Broth
Cook's Note: Broth Substitutions
Cook's Note: Soup for Starters
Cook's Note: Making Soup in an Electric Slow Cooker
Cook's Note: Broth and Consomme
Cook's Note: Storing Soup and Stew
Cook's Note: How to Thicken Stews
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