Easy Versatile Muffins

These muffins are from the Better Homes and Gardens New Baking Book and they are amazing! It’s a quick and easy recipe that makes great tasting muffins! Yum! Plus, you can change them up to make other variations just as easily as the original! These variations will be the sweet ones. For the cheese muffins, check out the lunch/dinner section!

 

Oven Temperature: 400˚F

Baking Time: 15-20 minutes

Makes: 10-12 muffins

 

Ingredients:

1 3/4 cups all-purpose flour

1/3 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 beaten egg

3/4 cup milk

1/4 cup vegetable oil

 

Directions:

Preheat your oven to 400˚F. Grease twelve 2 1/2-inch (medium size) muffin cups or line with paper or foil muffin liners (also called cupcake liners.) Set these aside.

In a medium bowl, combine the flour, sugar, baking powder, and salt. Make a well in the middle of this mixture. Set this aside.

In another medium bowl, combine the egg, milk, and oil. Stir until the oil is pretty much incorporated. Add this egg mixture to the flour mixture. Stir until the flour is just moistened. The batter should still be lumpy.

Spoon the batter into the prepared muffins cups, filling each of them two-thirds of the way full. Bake in the 400˚F oven for about 15-20 minutes or until golden. Cool the muffins in the muffin tin for about 5 minutes. Then, remove the muffins. Serve them warm, or store them and eat them later!

Variations:

BANANA MUFFINS

Prepare as above, except reduce milk to 1/2 cup, and add 3/4 cup mashed banana and 1/2 cup chopped nuts to the egg mixture before adding it to the dry mixture. (If you don’t like nuts, this still tastes great without them.)

BUTTERMILK MUFFINS

Prepare as above, except add 1/4 teaspoon baking soda to the flour mixture and substitute buttermilk or sour milk for the milk. *To make sour milk: For every cup of sour milk, put 1 tablespoon of lemon juice or vinegar in a see-through measuring cup. Then, add enough milk to make 1 cup of total liquid. Let the mixture stand for 5 minutes before using.

CRANBERRY MUFFINS

Prepare as above, except combine 1 cup of coarsely chopped cranberries and 2 tablespoons additional sugar. Fold into batter.

OATMEAL MUFFINS

Prepare as above, except reduce flour to 1 1/3 cups and add 3/4 of a cup of rolled oats to the flour mixture.

POPPY SEED MUFFINS-our personal favorite!

Prepare as above, except increase sugar to 1/2 cup and add 1 tablespoon poppy seeds to the flour mixture.

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