· 2 cups all-purpose flour
· 1/3 cup sugar
· 1 tbsp. baking powder
· 1/2 tsp. salt
· 1 egg, at room temperature
· 1 cup milk
· 1/4 cup butter, melted (or 3 tbsps. vegetable oil)
Cooking Procedures :
1. Preheat oven to 400°F. Prepare a medium muffin tin by brushing/spraying with oil or lining with muffin paper. Set aside.
2. In a bowl, sift together the flour, sugar, baking powder, and salt and stir to blend well. Set aside.
3. In another bowl, beat the egg with the milk and melted butter.
4. Pour the wet ingredients into the flour mixture. Stir with a wooden spoon until just combined into a lumpy batter (just until moistened), being careful not to over mix. Some of the flour may still remain visible. Over mixed batter will result a tough muffins.
5. Spoon batter evenly into prepared muffin tins about 2/3 full.
6. Put in the middle rack of oven.
7. Bake until golden, and toothpick inserted in the center comes out clean, for about 20-22 minutes.
– Save on preparation time. Sift flour right into a storage canister to have on hand for recipes that require sifted flour.
– To ensure round muffin tops, grease only the bottom and halfway up the sides of each muffin cup.
Leftover muffins can go a long way. Lightly toast muffins, then crumble to create a tasty topping for fresh fruit salad or fruit compote.
Follow exactly the standard recipe except that you add 1 cup blueberries, fresh or frozen and fold in to the mixture before spooning to the prepared muffin tin.
Follow exactly the standard recipe except that you add 1/2 cup chopped dates and 1/2 cup chopped walnuts and fold in to the mixture before spooning to the prepared muffin tin.
Follow exactly the standard recipe except that you add 1 cup raisins and fold in to the mixture before spooning to the prepared muffin tin.