INGREDIENTS

INSTRUCTIONS

Grease 12 2 1/2-inch muffin cups.  Heat oven to 400 degrees F.
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 half to two-thirds full.
Bake 15 to 20 minutes, or until golden brown.  Remove from pan and serve
hot with butter, jam or marmalade.
  VARIATIONS:
GINGER MUFFINS:  Add 1/2 Cup finely diced candied ginger to flour mixture
before adding liquid.
BANANA PECAN MUFFINS:  Prepare muffin batter but use only 1/2 cup milk.
Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour.  Add 1
cup mashed, peeled banana with the egg, milk and oil.
BLUEBERRY MUFFINS:  Toss 1 cup washed and well-drained fresh or frozen
blueberries with sifted flour mixture before adding liquid.
ORANGE MUFFINS:  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.
CHEESE MUFFINS:  Fold 1/2 cup 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.
SURPRISE MUFFINS:  Fill muffin cups 1/3rd full of batter.  Drop 1/2 t of
your favorite jelly in center of batter.  Add batter to fill cup 2/3rds
full.  Kids just love these as you will.
COCONUT MUFFINS:  Add 1 c Shredded coconut with the last few strokes of
mixing.  For a snack have coconut muffins, butter and milk.
CHIVE MUFFINS:  Fold 1/4 cup chives into the batter during the last few
strokes and serve at dinner.  Great with a steak and salad.
From The Redbook Bread Book and Farm Journal's Complete Home Baking Book.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins.zip

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