RECIPE TITLE "Basic Muffins Recipe"
Source: Cooking at a Glance - Breads & Muffins
courtesy of Cooking.com
Makes 10 plain or 12 fruit muffins
| Another 250 Best Muffin
Start your day with Blueberry Breakfast Gems or have a wonderfully satisfying meal on the run with a Meal in a Minute Muffin. Recipes created for the microwave like Refrigerator Micro-Bran Muffins and the Specially for Kids chapter is designed for and with children in mind. Not only can kids make these recipes themselves with a little help from Mom or Dad, but each recipe is sure to appeal. Perfect for busy households, the Mix-A-Mix chapter enables you to prepare batter in advance which can be refrigerated and then popped into the oven at a later time. Chocolate Lover's Delight and Fudgey Nut Muffins will certainly satisfy the craving for something sumptuous. Also includes recipes for buffins, cuffins and puffins (a little bit cupcake, a little bit muffin and a whole lot delicious!).
RECIPE INGREDIENTS1 3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
3/4 cup fresh or frozen blueberries, pitted cherries, or diced peeled peaches or apples (optional)
1 teaspoon finely shredded lemon peel, (optional)
Lightly grease ten or twelve 2 1/2-inch muffin cups or line with paper baking cups; set aside.
In a medium mixing bowl stir together flour, sugar, baking powder, and salt. Make a well in the center. In a small mixing bowl combine egg, milk, and oil; add all at once to flour mixture. Stir just till moistened. (The batter should be lumpy.) Stir in fruit and/or lemon peel, if desired.
Fill prepared muffin cups two-thirds full. Bake in a preheated 400 degrees F oven about 20 minutes, or till golden. Remove from pans; cool slightly on racks.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
| Nutrition Facts per Serving
Calories: 147 Fat: 5g Carbohydrates: 22g
Cholesterol: 19mg Sodium: 101mg Protein: 3g
Fiber: 1g % Cal. from Fat: 31% % Cal. from Carbs: 60%