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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.


 

 

 


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