INGREDIENTS

INSTRUCTIONS

This is the basic muffin recipe and dozens of flavors can be added. Recipes
follow:
In large mixing bowl stir together the flour, sugar, baking powder, and
salt. Make a well in the center . Combine egg, milk, and oil. Add egg
mixture all at once to flour mixture. Stir just till moistened: batter
should be lumpy. Spoon into greased or paper-bake-cup-lined muffin cups,
filling each about 2/3 full. Bake in 400 degree (F) oven for 20 to 25
minutes or till golden. Remove from pans: serve warm. Makes 10 to 12
muffins.
Self rising muffins: Prepare Basic Muffin batter as above, EXCEPT
substitute 1 3/4 cups self-rising all-purpose flour for the all-purpose
flour: omit baking powder and salt.
Blueberry Muffins: Prepare Basic Muffin batter as above. Combine 3/4 cup
fresh or frozen blueberries, thawed, and 2 tablespoons additional sugar.
Add 1 teaspoon finely shredded lemon peel, if desired. Carefully fold in
batter.
Cranberry Muffins: Prepare Basic Muffin batter as above. Coarsely chop 1
cup fresh or frozen cranberries; combine with 1/4 cup additional sugar.
Carefull fold into batter.
Apple-Raisin Muffins: Prepare Basic Muffin batter as above, EXCEPT stir 1/2
teaspoon ground cinnamon into the flour mixture. Carefully fold 1 cup
chopped peeled apple and 1/3 cup raisins into batter.
Jelly Muffins: Prepare Basic Muffin batter as above. Spoon 1 teaspoon jelly
atop batter in each muffin cup before baking.
Date-Nut Muffins: Prepare Basic Muffin batter as above. Fold 2.3 cup
coarsely chopped pitted dates and 1/3 cup chopped walnut or pecans into the
batter.
Cheese Muffins: Prepare Basic Muffin batter as above. EXCEPT stir 1/2 cup
shredded Swiss or Cheddar cheese into flour mixture.
Ham 'n Cheesers: Prepare Basic Muffin batter as above EXCEPT stir 1/2 cup
finely chopped, fully cooked ham into the egg mixture. Stir 1/2 cup
shredded cheese (2 ounces) and 1/2 teaspoon dry mustard into the flour
mixture.
Bacon Muffins: Prepare Basic Muffin batter as above, EXCEPT cook 4 slices
bacon till crisp; drain and crumble, reserving drippings. Combine bacon
drippings with enough cooking oil to make 1/3 cup total mixture; use in
place of the 1/3 cup cooking oil. Carefully fold bacon into batter.
Banana-Nut Muffins: Prepare Basic Muffin batter as above, EXCEPT decrease
milk to 1/2 cup. Stir 1 cup mashed banana and 1/2 cup chopped nuts into
batter.
Pumpkin Muffins: Prepare Basic Muffin batter as above, EXCEPT increase
sugar to 1/3 cup. Add 1/2 cup canned pumpkin to the egg mixture. Stir 1/2
teaspoon each: ground cinnamon and ground nutmeg into flour mixture. Stir
1/2    cup raisins into batter.
Apple-and-Spice Muffins: Prepare Basic Muffin batter as above, EXCEPT stir
1/2 teaspoon ground cinnamon into flour mixture. Add 1 cup chopped, peeled
apple with the egg mixture: stir just until moistened. Mix 2 tablespoons
sugar and 1/2 teaspoon ground cinnamon; sprinkle mixture over muffins
before baking.
Posted to recipelu-digest Volume 01 Number 501 by ncanty@juno.com (Nadia I
Canty) on Jan 12, 1998

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