Blueberry Muffins

The key to baking muffins are careful measuring and just the right mixing technique.  Stir just until dry ingredients are moistened.  Batter should be lumpy.

Ingredients:  Basic Muffins

• 2 cups all purpose flour
• 1/4 cup plus 1 tsp sugar
• 1 tbsp baking powder
• 3/4 tsp salt
• 1 cup 2% milk
• 1 large eggs
• 3 tbsp butter or margarine, melted and cooled  

Directions:

1. Lightly grease 12-cup muffin pan, or line with baking cup liners, set aside.
2. Sift together flour, 1/4 cup sugar, baking powder, salt and make a well in center
3. Pour milk into a glass measuring cup, add egg,  and beat with fork to blend well
4. Add melted butter and blend well
5. Pour liquid into well.
6. Mix batter, 12 to 15 full circular strokes,  stir just until dry ingredients are moistened.  Batter should be lumpy
7. Fill each prepared muffin cups 2/3 full with batter, sprinkle remaining 1 tsp sugar, evenly, over tops
8. Bake in 425F degree oven until tops are lightly browned (20-35 minutes)
9. Remove muffins from pans immediately to avoid bottoms to become soggy.

BEFORE MAKING WELL-

Blueberry Muffin:  Increase sugar to 1/3 cup and stir frozen(unthawed) or fresh blueberries into flour mixture

Bran Muffin:  Substitue 1 cup ready to eat bran cereal for 1 cup of the flour

Cinnamon Raisin: Stir 3/4 cup raisins and 1 tsp cinnamon to flour mixture

Cranberry Muffins:  Increase sugar to 2/3 cup and stir i cup fresh or frozen(unthawed) cranberries into flour mixture

Orange Muffins:  Increase sugar to 1/2 cup and add 1 tbsp grated orange zest.  Substitute 1/2 cup fresh orange juice for 1/2 cup of  milk (about 2 large oranges)

Green Tea:  Warm 1/4 cup of the milk and infuse with green tea leaves for about 8 minutes;  drain tea leaves and cool down before adding to the rest of liquid ingredients

Whole Wheat Muffin:  Substitute 1 cup whole wheat flour for 1 cup of the all purpose flour;  Use firmly packed 1/4 cup brown sugar instead of granulated sugar and crumble with fingers to combine with flour mixture.