Muffins w Variations by pwhayes

pwhayes posted 06-03-99

Blueberry Muffins

1 egg
3/4 cup milk
1/2 cup vegetable oil
2 cups all purpose flour
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup fresh or 3/4 cup frozen blueberries

Preheat oven to 400. Grease bottom only of 12 medium muffin cups.

Beat egg; stir in milk and oil.

Stir in dry ingredients all at once just until flour is moistened (batter will be lumpy). Fold in blueberries.

Fill muffin cups about 3/4 full.

Bake about 20 minutes or until golden brown. Immediately remove from pans to wire rack to cool.


Banana Muffins:
Decrease milk to 1/3 cup; stir in 1 cup mashed, ripe bananas with the milk. Substitute packed brown sugar for white sugar.

Buttermilk Muffins:
Substitute buttermilk for the milk. Decrease baking powder to 2 teaspoons and stir in 1/2 teaspoon baking soda with flour.

Stir in 1 cup cranberry halves and 1 tablespoon grated orange peel with the milk. Sprinkle tops with sugar before baking. (I do this with Blueberry ones also)

French Puffs:
As soon as muffins come out of oven, roll in about 1/2 cup melted butter then in mixture of 1/2 cup sugar and 1 teaspoon cinnamon.

Source: Betty Crocker's Cookbook (New and Revised edition 1978).

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