Recipe - Basic Muffin Mix

1 Three fourths cup Allpurpose flour
One fourth cup Sugar
2 One half teaspoon Baking powder
Three fourths teaspoon Salt
1 Beaten egg
Three fourths cup Milk
1/3 cup Cooking oil

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 paperbakecuplined 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 Three fourths cups selfrising allpurpose flour for the allpurpose
flour: omit baking powder and salt.

Blueberry Muffins: Prepare Basic Muffin batter as above. Combine Three fourths 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 One fourth cup additional sugar.
Carefull fold into batter.

AppleRaisin 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.

DateNut 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 One half cup
shredded Swiss or Cheddar cheese into flour mixture.

Ham 'n Cheesers: Prepare Basic Muffin batter as above EXCEPT stir One half cup
finely chopped, fully cooked ham into the egg mixture. Stir One half cup
shredded cheese (2 ounces) and One half 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.

BananaNut Muffins: Prepare Basic Muffin batter as above, EXCEPT decrease
milk to One half cup. Stir 1 cup mashed banana and One half cup chopped nuts into
batter.

Pumpkin Muffins: Prepare Basic Muffin batter as above, EXCEPT increase
sugar to 1/3 cup. Add One half cup canned pumpkin to the egg mixture. Stir 1/2
teaspoon each: ground cinnamon and ground nutmeg into flour mixture. Stir
One half cup raisins into batter.

AppleandSpice Muffins: Prepare Basic Muffin batter as above, EXCEPT stir
One half 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 One half teaspoon ground cinnamon; sprinkle mixture over muffins
before baking.

Posted to recipeludigest Volume 01 Number 501 by ncanty@juno.com (Nadia I
Canty) on Jan 12, 1998