http://michaelthompson.org/rotd/?mode=recipe&idRec=4827
1 3/4 cups All-purpose flour
1/4 cups Sugar
2 tablespoons Baking powder
1/2 teaspoons Salt
1 Egg
3/4 cups Milk
1/3 cups Cooking oil
In a large mixing bowl stir together the flour, sugar, baking powder and salt. Make a well in the center. Combine egg, milk and oil. Add egg
mixture all at once to flour mixture. Stir just till moistened; batter should be lumpy. Grease muffin cups or line with paper bake cups; fill 2/3
full. Bake in a 400 degree oven for 20 to 25 minutes or till golden.
Remove from pans; serve warm. Makes 10 to 12 muffins.
Variations
Blueberry: combine 3/4 cup fresh or frozen blueberries, thawed, and 2
tablespoons additional sugar.
Apple-raisin: stir in 1/2 teaspoon ground cinnamon into flour mixture. Fold 1 cup chopped peeled apple and 1/4 cup
raisins into batter.
Jelly: spoon 1 teaspoon jelly atop batter in each muffin cup before baking.
Date-nut: fold 2/3 cup coarsely chopped pitted dates and 1/3 cup walnuts or pecans to batter.
Cheese: stir 1/2 cup shredded cheddar or Swiss cheese into flour mixture.
Banana-nut: decrease milk to 1/2 cup. Stir 1 cup mashed banana and 1/2 cup chopped nuts into batter.
Pumpkin: increase sugar to 1/3 cup. Add 1/2 cup canned pumpkin to egg mixture. Stir 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg into flour mixture. Stir 1/2 cup raisins into batter.
Cranberry: coarsely chop 1 cup fresh or frozen cranberries and combine with 1/4 cup additional sugar. Fold into batter.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
No comments:
Post a Comment