Generic muffins and variations - part 1
24 small muff
Ingredients
| Quantity | 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 | Or 2 eggs [4] | |
| 2 | tablespoons | To 4 T melted butter [5] |
| ¾ | cup | Milk [6] |
Directions
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