Prep 10 mins
Cook 20 mins
This is a basic muffin recipe a bit different from those posted in that instead of oil it uses butter. The variations that can be used are in the directions listed and not in the ingredients list as that would be too difficult to decipher. I found this in the FIRST Magazine I believe in 1989. Some tips to great muffin making...DO NOT overstir the batter - just mix until combined - it may still be a little lumpy. It is okay to fill your muffin cups to near the top - this will give you a high crown on your muffins. A nice tip I read too was to make sure to grease or spray the "TOP" of the muffin pan - that way any muffin that comes in contact with it while baking will not stick to muffin pan and will allow it to keep rising and spreading out.
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 4 tablespoons butter, melted
- 1 cup low-fat milk
- 1 egg
- Preheat oven to 400F and grease or line your muffin cups (12) - see not in recipe description.
- Combine the flour, sugar, baking powder and salt in a mixing bowl.
- Mix together the milk, egg and melted butter and then stir into the flour mixture until combined but still a bit lumpy - do not overmix - just 15-20 seconds.
- Evenly distribute between the 12 muffin cups.
- Bake for 20-25 minutes or until golden brown.
- Let stand for 10-15 minutes before removing to a wire rack to cool completely.
- Blueberry-Lemon Muffins~~Increase the sugar to 1/3 c and grate the zest of 1 lemon into the flour mixture. Add 1 cup blueberries with the milk mixture. Bake for 25-30 minutes.
- Chocolate Chip Muffins~~Use light-brown sugar rather than granulated and add 1/2 cup chocolate chips to the flour mixture. Add 1 tsp vanilla extract with the milk mixture. Bake for 20-25 minutes.
- Cinnamon-Oatmeal Muffins~~Decrease the flour to 1 1/4 cups. Increase the sugar to 1/4 cup and add 1 cup quick cooking rolled oats, 1/2 tsp cinnamon and 1/2 c raisins to the flour. Bake as directed for 20-25 minutes.
What a lovely basic muffin recipe!!! I made it using 1/4 cup chocolate covered raisins as an addition and the muffins came out so moist, flavourful and just yummy! They had a slightly crunchy crust and werent too greasy. I luved that they were so low in sugar! THANKS SO MUCH for sharing your superb recipe with us, Hokies!
This is a lovely quick muffin that can be adapted to so many additions that it might be called universal. I chose the oatmeal cinnamon version given but swapped out the raisins for diced apple and to increase the health factor (not that they are bad to start with!) I used 1 cup whole wheat flour/1/4 cup unbleached all purpose. Splenda replaced the sugar. I used skim milk and egg white. Thank you very much Hokies for a great for this great find :D. Made for 1-2-3 Tag.
My entire family loved these. I used the cinnamon raisin variation and added milk chocolate chips not raisins. I baked mine at 350 F for about 18 minutes and they were perfect. Thanks for the recipe.