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Basic Muffins




Source of Recipe


Mary Meade's Country Cookbook


Recipe Introduction


This is a handy recipe to have because of all the optional ways of making them. It's a simple recipe and good for those last minute meals.




List of Ingredients




2 c flour
3 tsp baking powder
2 tbsp sugar
1/2 tsp salt
1 egg, beaten
1 c milk
3 tbsp oil or melted butter

Recipe



Sift dry ingredients together.
Add beaten egg, milk and melted butter (or oil).
Stir just to blend - the batter will be lumpy.
Fill 12 well greased muffin tins 2/3 full and bake at 400 for 20 minutes or until golden.
Serve hot.

Notes: I used a large egg, reduced fat milk and salt free butter.
I baked for 22 minutes.

Optional variations:
Blueberry - Increase sugar to 1/4 c and add 1 c fresh or frozen blueberres. Sprinkle muffin tops with a sugar & cinnamon mixture, if desired. Bake as directed.

Buttermilk - Replace milk with buttermilk. Reduce baking powder to 2 1/2 tsp and add 1/4 tsp baking soda.

Cheese - add 1/2 c grated sharp cheese (we like cheddar)

Cherry - Add 1 c drained fresh, canned or frozen cherries. Chop cherries before adding. Add 2 more tbsp sugar. If cherries are sour, add 1/2 c sugar.

Cornmeal - Replace 1 c flour with 1 c cornmeal. If desired, replace oil with bacon fat and 3 or 4 crumbled (crisply cooked) strips of bacon.

Jam or Jelly - Fill muffin cups 1/3 full with batter, add 1 tsp jam or jelly, then top with remaining batter to fill to 2/3 full.

Oatmeal - Replace 1 c flour with 1 c rolled oats. If desired, 1/2 c raisins or chopped dates may be added.

Pineapple or Strawberry - Replace milk with a cup of crushed pineapple with juice or with 1 c crushed sweetened strawberries.

Whole wheat - Replace 1 c flour with 1 c whole wheat flour, and use brown sugar, up to 1/4 c as desired.