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Breakfast: Melt in your Mouth Muffins




Source of Recipe


unknown


List of Ingredients




2 3/4 cups Muffin Mix #1 -- (see recipe)
1 egg -- beaten
1 cup milk
1/2 cup butter or margarine -- melted
or 1/2 cup vegetable oil


Recipe



Preheat oven to 400 F. Spray muffin pans with vegetable cooking spray. Put Muffin Mix in a medium bowl. Combine egg, milk and butter, margarine or oil in a small bowl. Add all at once to Muffin Mix. Stir until mix is just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 18 to 20 minutes, until golden brown. Makes 10 large muffins.

CORNMEAL MUFFINS: Decrease Muffin Mix to 2 1/4 cups. Add 1/2 cup cornmeal.

BUTTERSCOTCH-PECAN MUFFINS: Melt 6 tbsp butter in saucepan. Stir in 6 tbsp brown sugar. Place 1 tbsp of brown-sugar mixture and 2 to 3 pecans in bottom of each muffin cup. Fill cups 3/4 full with batter.

DRIED FRUIT MUFFINS: Add 1 cup chopped dried fruit (apricots, cherries, peaches, blueberries, pineapple, strawberries) to liquid ingredients.

FRESH PEACH MUFFINS: Gently fold 1 cup diced fresh peaches into batter before filling muffin pans.

BANANA MUFFINS: Mash 1 banana (1/2 cup) and add to liquid ingredients before adding liquid to Muffin Mix.

BLUEBERRY MUFFINS: Gently fold 1 cup fresh, frozen or drained canned blueberries into basic muffin batter just before filling muffin pans.

CRANBERRY-NUT MUFFINS: Gently fold 1 cup chopped fresh or frozen cranberries, 1/2 cup chopped nuts and 3 tbsp sugar into basic muffin batter just before filling muffin pans.