Copyright © 2014 The FOURnet Information Network. All rights reserved.

BASIC MUFFIN RECIPE 
1 3/4 c. sifted all purpose flour
3 tsp. baking powder
2 tbsp. sugar
1 c. milk
1/2 tsp. salt
3 tbsp. melted shortening
1 egg, well beaten

Preheat oven to 425 degrees. Sift flour, baking powder, sugar and salt; sift into a bowl and make a well in the center. Beat egg until light; add milk and melted shortening. Add egg mixture all at once to flour and stir only until flour is moistened and well combined. Do not attempt to beat until smooth. Remove all batter from mixing spoon and sides of bowl. With a tablespoon, fill the muffin pans half full of batter, dividing the batter evenly so that all the muffins will be the same size. Bake in a hot oven for 20 to 25 minutes. Makes 12 two inch muffins. NOTE: Smaller muffins pans may be used, making from 15 to 20 muffins. To keep muffins or hot breads warm, use a napkin or a hot bread cloth, opened, on a plate and place the muffins on it, bringing the four corners up over the muffins to keep out the cool air.

MUFFIN VARIATIONS:

BUTTERMILK OR SOUR MILK MUFFINS:

Use the basic muffin recipe; substitute 1/2 teaspoon of soda for 2 teaspoon baking powder. Use 1 cup buttermilk or sour milk instead of sweet milk.

JELLY OR MARMALADE MUFFINS:

In each muffin pan place 1/2 teaspoon or marmalade and cover with muffin batter, making pans one half full. The addition of the jelly or marmalade will make two or more additional muffins.

SOYA MUFFINS:

Use the basic muffin recipe, substituting 2 tablespoons soya flour for 2 tablespoons white flour.

BERRY OR APPLE MUFFINS:

Use the basic muffin recipe, adding 1 tablespoon additional shortening, 2 tablespoons sugar and 3/4 cups berries or chopped apples. Add fruit at the same time the liquid is added. The addition of the fruit will increase the number of muffins.

BRAN MUFFINS:

To the basic muffin recipe add 1 tablespoon sugar and substitute 3/4 cup whole bran cereal for 3/4 cup flour.

CORN MUFFINS:

Use the basic muffin recipe. Substitute 3/4 cup yellow corn meal for 3/4 cup flour. Substitute 1/2 teaspoon soda for 1 teaspoon baking powder. Use sour milk instead of sweet milk.
Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cb
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.02s