½ C milk
¼ C vegetable or corn oil
1 ½ C all purpose flour
½ C sugar
2 tsp baking powder
½ tsp salt
Heat oven to 400. Great bottoms of 12 muffin tins or line with paper baking cups
Beat egg, stir in milk and oil.
In a separate bowl, mix together flour, sugar, baking powder and salt. Stir this into the egg mixture, just until moistened. Do not over mix. Batter should be lumpy.
Fill muffin cups 2/3 full. Bake 20 – 25 minutes or until golden brown. Remove from muffin tin immediately to cool.
**For a little added sweetness, sprinkle ¼ teaspoon of sugar over each before baking.
**To get a head start on the morning routine, I will mix the wet ingredients together and refrigerate and all the dry ingredients in a separate bowl, and cover. Proceed with recipe as above.
Blueberry: Fold in 1 cup fresh blueberries or ¾ cup frozen blueberries, which have been thawed and drained.
Cranberry-Orange: Fold in 1 T grated orange peel and 1 cup cranberries, which have been cut in half.
Jelly Filled: Fill muffin cup ½ full then drop 1 teaspoon of your favorite jelly in the center, then add enough batter to fill 2/3 full.
Apple: Stir in 1 cup grated apple into wet ingredients and ½ tsp cinnamon into flour mixture.
Nut Crunch Topping: Great on apple or plain. Mix 1/3 cup packed brown sugar, 1/3 cup chopped nuts and ½ teaspoon cinnamon. These will need to bake approximately 5 minutes longer than plain muffins.