Muffins Basic and Variations

Recipe by _Pixie_
READY IN: 20mins




  • 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.
  • 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.