Muffins Basic and Variations

Grease 12 2 1/2-inch muffin cups.

Heat oven to 400 degrees F.

Sift Flour, baking powder, sugar and salt into a medium-sized bowl.

Stir to mix well.

In a small bowl, beat egg with a fork.

Add milk and oil.

Add all at once to dry ingredients.

Stir mixture only until dry ingredients are moistened.

Batter will be lumpy.

Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full.

Bake 15 to 20 minutes, or until golden brown.

Remove from pan and serve hot with butter, jam or marmalade.

VARIATIONS:

GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid.

BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk.

Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour.

Add 1 cup mashed, peeled banana with the egg, milk and oil.

BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid.

ORANGE MUFFINS: Cut 2 peeled navel oranges into sections.

When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar.

CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter.

Serve hot with scrambled eggs and bacon for a special breakfast.

SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter.

Drop 1/2 t of your favorite jelly in center of batter.

Add batter to fill cup 2/3rds full.

Kids just love these as you will.

COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing.

For a snack have coconut muffins, butter and milk.

CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner.

Great with a steak and salad.