Muffin Base
Nutrition
Calories: 142 kcalCarbohydrates: 23 gProtein: 5 gFat: 8 gSaturated Fat: 4 gCholesterol: 20 mgSodium: 116 mgFiber: 2 gSugar: 7 gVitamin A: 1.55 IUCalcium: 36 mgIron: 6 mg
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tbsp double-acting baking powder
- 1/2 tsp salt
- 1 whole egg
- 1 cup milk
- 1/4 cup salad oil
Instructions
- Preheat oven to 400°F. With pastry brush, grease well twelve 2-1/2-inch muffin-pan cups.
- In large bowl with fork, mix flour, sugar, baking powder and salt.
- In small bowl with fork, beat egg slightly, then stir milk and salad oil into beaten egg.
- Add egg mixture all at once to flour mixture and with spoon, stir just until flour is moistened. (Avoid overmixing which causes toughness; batter should be lumpy.)
- Spoon batter into greased muffin-pan cups. Be sure to wipe pan clean of any spills.
- Bake muffins 20 to 25 minutes until they are well risen and golden and toothpick inserted in center of one comes out clean and dry.
- Immediately remove muffins from pan onto wire rack; serve at once, or keep warm by leaving in cups, slightly tipped to allow steam to escape.
- ORANGE MUFFINS:
- Prepare Muffins but use 1/4 cup sugar; use only 1/4 cup milk. Add 1/4 cup orange juice and 1 tbsp finely shredded orange peel to the egg mixture.
- BLUEBERRY MUFFINS:
- Prepare Muffins but use 1/2 cup sugar and add 1/2 cup fresh or frozen unsweetened blueberries with egg mixture.
- WHOLE-WHEAT MUFFINS:
- Prepare Muffins but use only 3/4 cup flour; add 1 cup whole-wheat flour. Increase sugar to 1/4 cup and baking powder to 4 teaspoons.