This recipe is quick, versatile and tasty. I love how high the muffins puff up…and they hold their shape, believe me! I was so glad I had grated orange peel on hand, leftover from my homemade orange cappuccino days…yes, I’m still coffee-free!
- 2 cups all-purpose flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk (I use the equivalent of powdered milk and water)
- 1/3 cup oil (I substitute applesauce)
- 1 egg, beaten
Heat oven to 400 degrees F. 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. In small bowl, combine milk, oil and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy). Fill greased muffin cups 2/3 full.
Bake at 400 degrees F. for 20-25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Yield: 12 muffins.
Decrease sugar to 1/4 cup. Add 1 teaspoon cinnamon and 1 cup finely chopped, peeled apple to dry ingredients. Substitute apple juice for milk. Bake at 400 degrees F. for 18-22 minutes.
Stir 1 cup fresh or frozen blueberries (do not thaw) and 1 teaspoon grated lemon or orange peel into dry ingredients.
Chocolate Chip Muffins
Add 3/4 cup miniature chocolate chips to dry ingredients. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoons brown sugar.
Place 1/2 teaspoon any flavor jam on each muffin before baking; press into batter. If desired, sprinkle with finely chopped nuts.
Add 1 tablespoon grated lemon peel to dry ingredients.
Add 1 tablespoon grated orange peel to dry ingredients and substitute orange juice for milk.
In small bowl, blend 1/4 cup firmly packed brown sugar, 1 tablespoon margarine or butter, softened, 1/2 teaspoon cinnamon and 1/4 cup chopped nuts or flaked coconut with fork until crumbly. Sprinkle over muffins before baking.
Brush tops of hot muffins with 2 tablespoons melted butter; dip in mixture of 1/4 cup sugar and 1/2 teaspoon cinnamon.
Whole Wheat Muffins
Use 1 cup all-purpose flour and 1 cup whole-wheat flour.