Any variation of muffins


INGREDIENTS

2 cups all-purpose flour
½ cup sugar
3 tsp baking powder
½ tsp salt
¾ cup milk
1/3 cup oil
1 egg

DIRECTIONS
  1. Heat oven to 400ºF. Grease bottoms only of 12 muffin cups or line with paper baking cups. In medium bowl, combine flour, sugar, baking powder and salt; mix well.
  2. In small bowl, combine milk, oil and egg; beat well. Add flour to mixture all at once; stir just until dry ingredients are moistened. (Batter will be lumpy.) Divide batter evenly into greased muffin cups.
  3. Bake at 400ºF for 20-25 minutes or until toothpick inserted in center comes out clean.
VARIATIONS

Apple muffins: Decrease sugar to ¼ cup; add 1 teaspoon cinnamon to flour. Stir 1 cup finely chopped, peeled apple into dry ingredients. Substitute apple juice for milk. Bake at 400ºF for 18-22 minutes.
Blueberry muffins: Stir 1 cup of fresh or frozen blueberries (do not thaw) and 1 tsp grated lemon or orange peel into dry ingredients.
Chocolate Chip muffins: Add ¾ cup miniature chocolate chips with flour.

How to prepare muffins: For tender, moist muffins, combine the dry ingredients and additions such as blueberry by stirring them together in a large bowl. Push the flour mixture up the sides of the bowl to make a well. Combine the liquid ingredients and pour them all at once into the well. Stir to moisten dry ingredients, counting 12-15 strokes. Batter will remain lumpy. Muffins can be lightly greased or lined with paper baking cups. Fill each cup 2/3 full with batter for pebbly-topped, rounded muffins.

Muffin tips: Like other quick breads, muffins do best with a light touch. Mix muffin batter gently, stir only enough to moisten the dry ingredients – to keep the muffins tender and to avoid the “peaked” shape. Most muffins, especially reduced-fat-versions, are best served warm from the oven. Reheating briefly in the oven or microwave can revive the flavor and texture. Lightly spray paper cup muffins with nonstick cooking spray to prevent muffins from sticking to the paper.

Prep time: 20 minutes | Cook time: 25 minutes | READY IN 45 MINUTES!

How to prepare muffins: For tender, moist muffins, combine the dry ingredients and additions such as blueberries by stirring them together in a large bowl. Push the flour mixture up the sides of the bowl to make a well. Combine the liquid ingredients and pour them all at once into the well. Stir to moisten dry ingredients, counting 12-15 strokes. Batter will remain lumpy. Muffins can be lightly greased or lined with paper baking cups. Fill each cup 2/3 full with batter for pebbly-topped, rounded muffins.

Muffin tips: Like other quick breads, muffins do best with a light touch. Mix muffin batter gently, stir only enough to moisten the dry ingredients – to keep the muffins tender and to avoid the “peaked” shape. Most muffins, especially reduced-fat-versions, are best served warm from the oven. Reheating briefly in the oven or microwave can revive the flavor and texture. Lightly spray paper cup muffins with nonstick cooking spray to prevent muffins from sticking to the paper.

6 Comments

  1. Pingback: spiffykerms.com
  2. Pingback: spiffykerms.com
  3. Pingback: spiffykerms.com
  4. Pingback: Baking Queen
  5. Pingback: One word answers
  6. Pingback: Saturday?

Leave a Reply

Your email address will not be published.