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Basic Muffins And Variations

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CATEGORY CUISINE TAG YIELD
Eggs, Vegetables, Dairy Breads, Eggs 1 Servings

INGREDIENTS

1/2 lb Unbleached all-purpose flour
2 Tbls granulated sugar
1 Extra large egg
1/2 c Vegetable oil
1 Tbls baking powder
1 t Salt
1 c Milk

INSTRUCTIONS

Grease twelve 6 cm muffin cups. Heat oven to 200 =F8C . Sift flour,
baking powder, sugar and salt into a medium-sized bowl. Stir to mix
well. In a small bowl, beat egg with a fork. Add milk and oil. Add  all
at once to dry ingredients. Stir mixture only until dry  ingredients
are moistened. Batter will be lumpy. Drop batter from a  tablespoon
into prepared muffins pans, filling each cup  1/2 - 2/3  full. Bake
15-20 minutes, or until golden brown. Remove from pan and  serve hot
with butter, jam or marmalade. .SH "VARIATIONS" GINGER  MUFFINS .RS Add
1/2 cup finely diced candied ginger to flour mixture  before adding
liquid. .RE .PP BANANA PECAN MUFFINS .RS Prepare muffin  batter but use
only 110 ml milk. Add 60 g chopped pecans and 1/4 tsp  ground nutmeg to
sifted flour. Add 1 cup mashed, peeled banana with  the egg, milk and
oil. .RE .PP BLUEBERRY MUFFINS .RS Toss 1 cup  washed and well-drained
fresh or frozen blueberries with sifted flour  mixture before adding
liquid. .RE .PP ORANGE MUFFINS .RS Cut 2 peeled  navel oranges into
sections. When batter is in the cups, place an  orange section on top
of each and sprinkle lightly with granulated  sugar. .RE .PP CHEESE
MUFFINS .RS Fold 50 g grated sharp yellow  cheese into muffin mix with
the last few strokes on batter. Serve hot  with scrambled eggs and
bacon for a special breakfast. .RE .PP  SURPRISE MUFFINS .RS Fill
muffin cups 1/3 full of batter. Drop 1/2  tsp of your favorite jelly in
center of batter. Add batter to fill  cup 2/3 full. Kids just love
these as you will. .RE .PP COCONUT  MUFFINS .RS Add 1 cup shredded
coconut with the last few strokes of  mixing. For a snack have coconut
muffins, butter and milk. .RE .PP  CHIVE MUFFINS .RS Fold 1/4 cup
chives into the batter during the last  few strokes and serve at
dinner. Great with a steak and salad. .RE  Difficulty    : easy.
Precision  : measure ingredients.  Recipe By     : Carole A. Resnick
ak399@cleveland.freenet.edu  Posted to MC-Recipe Digest V1 #221  Date:
Wed, 18 Sep 1996 11:58:11 -0400  From: kmeade@IDS2.IDSONLINE.COM (The
Meades)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1911
Calories From Fat: 1025
Total Fat: 116.1g
Cholesterol: 19.5mg
Sodium: 2444.7mg
Potassium: 584.8mg
Carbohydrates: 184.8g
Fiber: 6.1g
Sugar: 13g
Protein: 31.5g


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