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BREAD500.TXT
0 minutes or until golden brown. Serve hot with butter and jam. NOTE:
2
Batter can be stored in refrigerator in covered container for up to 3
weeks.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Muffins Basic And Variations
Categories: Muffins, Breads, Breakfast
Servings: 4
2
2
1
c Unbleached all-purpose flour
tb Granulated sugar
Large egg
1 tb Baking powder
1 ts Salt
1 c Milk
1
/2 c Vegetable oil
Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift Flour,
baking powder, sugar and salt into a medium-sized bowl. Stir to mix well.
In a small bowl, beat egg with a fork. Add milk and oil. Add all at once
to dry ingredients.
Stir mixture only until dry ingredients are moistened. Batter will be
lumpy.
Drop batter from a tablespoon into prepared muffins pans, filling each
cup half to two-thirds full. Bake 15 to 20 minutes, or until golden brown.
Remove from pan and serve hot with butter, jam or marmalade. VARIATIONS:
GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture
before adding liquid. BANANA PECAN MUFFINS: Prepare muffin batter but use
only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to
sifted flour. Add 1 cup mashed, peeled banana with the egg, milk and oil.
BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen
blueberries with sifted flour mixture before adding liquid. ORANGE MUFFINS:
Cut 2 peeled navel oranges into sections. When batter is in the cups,
place an orange section on top of each and sprinkle lightly with granulated
sugar. CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin
mix with the last few strokes on batter. Serve hot with scrambled eggs and
bacon for a special breakfast. SURPRISE MUFFINS: Fill muffin cups 1/3rd
full of batter. Drop 1/2 t of your favorite jelly in center of batter. Add
batter to fill cup 2/3rds full. Kids just love these as you will. COCONUT
MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing. For
a snack have coconut muffins, butter and milk. CHIVE MUFFINS: Fold 1/4 cup
chives into the batter during the last few strokes and serve at dinner.
Great with a steak and salad.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Oatmeal Muffins
Categories: Breakfast, Breads, Muffins
Servings: 5
1
1
/2 ts Baking soda
c Quick-cooking oats
c Unbleached flour, sifted
1 c Butter/sour milk
1 ts Baking powder
1 ts Salt
1
1
/3 c Butter or regular margarine
1/2 c Brown sugar, packed
1
Large egg
Combine oats and butter/sour milk in small bowl. Mix well and let stand 1
hour. Sift together flour, baking powder, baking soda and salt; set aside.
Cream together butter and brown sugar in mixing bowl, using electric mixer
at medium speed. Add egg; beat until light and fluffy. Add dry ingredients
alterantely with oat mixture to creamed mixture, blending well after each
addition. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling
2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown.
Serve hot with homemade jam or preserves.
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