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