3/4 c. milk
1/2 c. vegetable oil
2 c. flour
1/3 c. sugar
3 tsp. baking powder
1 tsp. salt
Heat oven to 400 degrees. Grease bottoms only of 12 muffin
cups or use paper liners. Beat egg in bowl, stir in milk and
oil. Stir in remaining ingredients all at once just until
flour is moistened (batter will be lumpy). Fill muffin cups
3/4 full. Bake until golden, about 20 minutes. Immediately
remove from pan.
Apple-Nut Muffins: Stir in 1 apple, peeled and chopped,
with the milk and 1/2 teaspoon ground cinnamon with the flour.
Substitute brown sugar for the sugar. Mix 1/4 cup packed brown
sugar, 1/4 cup chopped nuts and 1/2 teaspoon ground cinnamon;
sprinkle over batter in each cup.
Blueberry Muffins: Stir in 1 cup fresh or 3/4 cup
frozen (thawed and drained) with the milk.
Honey-Orange Muffins: Substitute honey for the sugar
and stir in with the milk. Stir in 2 tablespoons grated orange
peel with the flour.
Oatmeal-Raisin Muffins: Stir in 1 cup raisins with the
milk. Decrease flour to 1 cup; stir in 1 cup quick-cooking
oats, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground
cinnamon with the flour. Substitute packed brown sugar for the
Surprise Muffins: Fill muffin cups about 1/2 full.
Spoon 1 teaspoon strawberry jam onto batter in each cup; top
with enough batter to fill cups 3/4 full.
Muffins are so easy and you can add almost anything to
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