Generic muffins and variations - part 1

Yield: 24 small muff

Measure Ingredient
2 cups Cake Flour [1]
½ teaspoon To 1 tsp salt
2 tablespoons To 4 T Sugar [2]
2 teaspoons Baking powder [3]
1 \N Or 2 eggs [4]
2 tablespoons To 4 T melted butter [5]
¾ cup Milk [6]

Sift flour and measure it. Resift with salt, baking powder and sugar.

Beat the eggs in a separate bowl; add and mix the butter and milk. To mix add the optional ingredients to the flour mixture and then beat in the liquid ingredients to the dry ones with a few swift strokes...

a minimum of strokes; ignore the last few lumps so as not to develop and toughen the wheat gluten.

To bake fill a well greased [ or use cooking spray or teflon if you are seeking low fat recipes ] or cup-cake paper lined muffin pan about ⅔ full with water in any empty wells so to protect the pan and moisten the muffins while baking. Bake at once in a pre-heated 400 deg oven for 20-25 min. Let muffins cool slightly before removing from pan. Submitted By JIM WELLER On 10-19-95

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