MUFFINS

By stepjo7269

Amy Hopper from the First United Methodist Church Cookbook

Ingredients

• Variations:
• 1 egg
• 3/4 C. milk
• ½ C. vegetable oil
• 2 C. all-purpose or whole wheat flour
• ½ C. sugar
• 3 tea. baking powder
• 1 tea. salt
• ●Heat oven to 400 degrees.
• ●Grease bottoms only of about 12 medium muffin cups 2 ½ x 1 1/4 inches.
• ●Beat egg; stir in milk and oil.
• ●Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
• ●Fill muffin cups about 3/4 full.
• ●Bake until golden brown, about 20 minutes.
• ●Immediately remove from pan.
• -Apple-Nut Muffins
• ●Stir in 1 medium apple, peeled and chopped with the milk, and ½ tea. ground cinnamon with the flour.
• ●Substitute packed brown sugar for granulated sugar.
• ●Sprinkle tops with mixture of 1/4 cup brown sugar, 1/4 cup chopped nuts, and ½ teaspoon cinnamon before baking.
• -Banana Muffins
• ●Decrease milk to 1/3 cup.
• ●Stir in 1 cup mashed bananas (2 to 3 medium) with the milk.
• ●Substitute packed brown sugar for the sugar.
• -Blueberry Muffins
• ●Substitute buttermilk for the milk.
• ●Decrease baking powder to 2 teaspoons and stir in ½ teaspoon baking soda with the flour.
• ●Stir in drained/fresh blueberries.
• -Cranberry-Orange Muffins
• ●Stir in 1 cup cranberry halves and 1 tablespoon grated orange peel with the milk.
• ●Sprinkle tops with sugar before baking.
• -Date-Nut Muffins
• ●Stir in ½ cup cut up pitted dates and 1/3 cup chopped nuts with the milk.
• -French Puffs
• ●Immediately roll hot muffins in about ½ cup margarine or butter, melted, then in mixture of ½ cup sugar and 1 teaspoon ground cinnamon.
• -Granola Muffins
• ●Decrease milk to ½ cup, flour to 1 cup, and sugar to 3 tablespoons.
• ●Stir in 2 cups granola with the flour.
• ●Note: Do not reheat in microwave.
• -Honey Muffins
• ●Substitute honey for the sugar.
• ●Stir in honey and 2 tablespoons grated orange peel with the milk.
• ●Spoon 1 teaspoon orange marmalade onto batter in each cup before baking.
• -Molasses-Bran Muffins
• ●Pour the milk on 1 ½ cups whole bran cereal; let stand for 1 minute. Stir in with the oil.
• ●Decrease flour to 1 1/4 cups and substitute molasses for the sugar.
• -Oatmeal Raisin Muffins
• ●Stir in 1 cup raisins with the milk.
• ●Decrease flour to 1 cup; stir in 1 cup quick cooking oats, ½ teaspoon ground nutmeg, and 1/4 teaspoon ground cinnamon with the flour.
• -Prune-Apricot Muffins
• ●Stir in ½ cup cut up dried prunes and ½ cup cut up dried apricots with the milk.
• -Pumpkin Muffins
• ●Do not use whole wheat flour.
• ●Stir in ½ cup pumpkin and ½ cup raisins with the milk and 2 teaspoons pumpkin pie spice with the flour.
• ●Sprinkle tops with sugar before baking if desired.
• -Rye Muffins
• ●Substitute rye flour for the all-purpose flour.
• ●Stir in 1 tablespoon caraway seed with the flour.
• -Surprise Muffins
• ●Fill muffin cups about half full.
• ●Spoon 1 teaspoon strawberry jam onto batter in each cup.
• ●Top with enough batter to fill cups about 3/4 full.

Details

Servings 12

Preparation

Step 1

-Variations as above.