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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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The variations that can be used are in the directions listed and not in the ingredients list as that would be too difficult to decipher. I found this in the FIRST Magazine I believe in 1989. Some tips to great muffin making. DO NOT overstir the batter - just mix until combined - it may still be a little lumpy. It is okay to fill your muffin cups to near the top - this will give you a high crown on your muffins. A nice tip I read too was to make sure to grease or spray the TOP of the muffin pan - that way any muffin that comes in contact with it while baking will not stick to muffin pan and will allow it to keep rising and spreading out. Ingredients:
2 cups all-purpose flour |
3 tablespoons sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
4 tablespoons butter, melted |
1 cup low-fat milk |
1 egg |
Directions:
1. Preheat oven to 400F and grease or line your muffin cups (12) - see not in recipe description.
2. Combine the flour, sugar, baking powder and salt in a mixing bowl.
3. Mix together the milk, egg and melted butter and then stir into the flour mixture until combined but still a bit lumpy - do not overmix - just 15-20 seconds.
4. Evenly distribute between the 12 muffin cups.
5. Bake for 20-25 minutes or until golden brown.
6. Let stand for 10-15 minutes before removing to a wire rack to cool completely.
7. VARIATIONS:.
8. Blueberry-Lemon Muffins~~Increase the sugar to 1/3 c and grate the zest of 1 lemon into the flour mixture. Add 1 cup blueberries with the milk mixture. Bake for 25-30 minutes.
9. Chocolate Chip Muffins~~Use light-brown sugar rather than granulated and add 1/2 cup chocolate chips to the flour mixture. Add 1 tsp vanilla extract with the milk mixture. Bake for 20-25 minutes.
10. Cinnamon-Oatmeal Muffins~~Decrease the flour to 1 1/4 cups. Increase the sugar to 1/4 cup and add 1 cup quick cooking rolled oats, 1/2 tsp cinnamon and 1/2 c raisins to the flour. Bake as directed for 20-25 minutes.
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