Start with this basic recipe and add different ingredients for a large variety of muffins. 2 cups all-purpose flour 3/4 cup of white sugar 3 tsp. baking powder 1/2 tsp. salt 1 egg 3/4 cup milk 1/2 cup vegetable oil 2 tsp. Vanilla Cinnamon/sugar mixture for topping Preheat oven to 400 degrees F (205 degrees C) Sift together flour, sugar, salt, and baking powder into a mixing bowl. Create a "well" in the center. In a small bowl, beat the egg with a fork and add the milk, oil and vanilla. Pour all at once into the flour "well" and mix quickly and lightly until mixture is moist throughout. Batter will be thick and lumpy. (Additional ingredients such as fruit (1 cup per recipe) and/or nuts (1/2 cup) would be added now, quickly and without too much stirring). Spoon batter into paper lined muffin cups 3/4 full or fill to the top of each cup for a large "muffin top". Sprinkle top evenly with cinnamon/sugar mixture for a sweet crispy top. Bake for 30-40 minutes until muffins are golden brown and top springs back to touch. Toothpick will come out clean. VARIATIONS: Fresh fruit is best if available, but when adding frozen fruit such as blueberries and raspberries, rinse ice crystals off with cold water, drain and pat dry with paper towel, then add sugar to coat fruit before folding into batter. Try apples and raisins, peachesor bananas or combine for variety. For cranberry muffins, cut cranberries in half for full flavor. Use orange juice instead of milk (apple juice for apple muffins) and add 2 T orange zest. Makes 6 - 8 muffins |
