Basic Muffins (Apple, Blueberry, Pumpkin, Cranberry, Cheese, Jelly) (red cookbook)

400F / 204c

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large mixing bowl stir together the flour, sugar, baking powder, and salt. Make a wellin the center. Combine 1 beaten egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just till moistened; batter should be lumpy. Grease muffin cups or line with paper bake cups; fill 2/3 full. Bake in a 400° oven for 20 to 25 minutes or till golden. Remove from pans; serve warm. Makes 10 to 12 muffins. Blueberry Muffins: Prepare Basic Muffins as above, except combine 3/4 cup fresh or fro- zen blueberries, thawed, and 2 tablespoons additional sugar. Add 1 teaspoon finely shredded lemon peel, if desired. Carefully fold into batter. Cranberry Muffins: Prepare Basic Muffins as above, except coarsely chop 1 cup fresh or frozen cranberries and combine with 1/4 cup additional sugar. Fold into batter. Apple-Raisin Muffins: Prepare Basic Muf- fins as above, except stir 1/2 teaspoon ground cinnamon into the flour mixture. Fold 1 cup chopped peeled apple into batter. Jelly Muffins: Prepare Basic Muffins as above, except spoon 1 teaspoon jelly atop bat- ter in each muffin cup before baking. Date-Nut Muffins: Prepare Basic Muffins as above, except fold 2/3 cup coarsely chopped pitted dates and 1/3 cup chopped walnuts or pecans into the batter. Cheese Muffins: Prepare Basic Muffins as above, except stir 1/2 cup shredded cheddar or Swiss cheese into flour mixture. Banana-Nut Muffins: Prepare Basic Muf- fins 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 Muffins as above, except increase sugar to 1/3 cup. Add 1/2 cup canned pumpkin to egg mixture. Stir 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg into flour mixture.