Yield: 4 Servings
|2 cups||Unbleached all-purpose flour|
|1 tablespoon||Baking powder|
|2 tablespoons||Granulated sugar|
|1 each||Large egg|
|½ cup||Vegetable oil|
Grease 12 2½-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 ½ Cup finely diced candied ginger to flour mixture before adding liquid. BANANA PECAN MUFFINS: Prepare muffin batter but use only ½ cup milk. Add ½ cup chopped pecans and ¼ 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 ½ 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 ½ 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 ¼ cup chives into the batter during the last few strokes and serve at dinner.
Great with a steak and salad.