Muffins ( basic & variations )

Yield: 8 Servings

Measure Ingredient
1¾ cup ALL-PURPOSE FLOUR
¼ cup SUGAR
2 tablespoons BAKING POWDER
½ teaspoon SALT
1 EGG
¾ cup MILK
⅓ cup COOKING OIL

IN A LARGE MIXING BOWL STIR TOGETHER THE FLOUW, SUGAR, BAKING POWDER AND SALT. MAKE A WELL IN THE CENTER. COMBINE EGG, MILK AND OIL. ADD EGG MIXTURE ALL AT ONCE TO FLOUR MIXTURE. STIR JUST TILL MOISTENED; BATTER SHOULD BE LUMPY. GREASE MUFFIN CUPS OR LINE WITH PAPER BAKE CUPS; FILL ⅔ FULL. BAKE IN A 400 DEGREE OVEN FOR 20 TO 25 MINUTES OR TILL GOLDEN. REMOVE FROM PANS; SERVE WARM. MAKES 10 TO 12 MUFFINS. VARIATIONS ADD: BLUEBERRY: COMBINE ¾ CUP FRESH OR FROZEN BLUEBERRIES, THAWED, AND 2 TABLESPOONS ADDITIONAL SUGAR.

APPLE-RAISIN: STIR IN ½ TEASPOON GROUN CINNAMON INTO FLOUR MIXTURE.

FOLD 1 CUP COPPED PEELED APPLE AND ¼ CUP RAISINS INTO BATTER.

JELLY: SPOON 1 TEASPOON JELLY ATOP BATTER IN EACH MUFFIN CUP BEFORE BAKING. DATE-NUT: FOLD ⅔ CUP COURSELY CHOPPED PITTED DATES AND ⅓ CUP WALNUTS OR PECANS TO BATTER. CHEESE: STIR ½ CUP SHEDDED CHEDDAR OR SWISS CHEESE INTO FLOUR MIXTURE. BANANA-NUT: DECREASE MILK TO ½ CUP. STIR 1 CUP MASHED BANANA AND ½ CUP CHOPPED NUTS INTO BATTER.

PUMPKIN: INCREASE SUGAR TO ⅓ CUP. ADD ½ CUP CANNED PUMPKIN TO EGG MIXTURE. STIR ½ TEASPOON GROUND CINNAMON AND ½ TEASPOON GROUND NUTMEG INTO FLOUR MIXTURE. STIR ½ CUP RAISINS INTO BATTER.

CRANBERRY: COURSELY CHOP 1 CUP FRESH OR FROZEN CRANBERRIES AND COMBINE WITH ¼ CUP ADDITIONAL SUGAR. FOLD INTO BATTER.

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