BASIC MUFFINS WITH 12 VARIATIONS

2 cups sifted self-rising flour
3 to 4 tablespoons sugar
1 egg, beaten
2/3 cup milk
1/3 cup cooking oil

Preheat oven: 425 degrees F. Grease muffin cups.

Place flour and sugar in medium bowl; stir to mix. Combine egg, milk, and oil, Add to flour; stir to moisten (batter should be lumpy). Fill muffin cups 2/3 full.

Bake in 425 degree F oven for 20 to 25 minutes, until golden.

MUFFIN VARIATIONS:

ORANGE MUFFINS - Add grated peel of 1 orange to flour. Substitute juice of 1 orange, plus enough water to make 2/3 cup, for the milk.

BLUEBERRY MUFFINS - Increase sugar to 1/2 cup. Fold cup well-drained fruit (fresh, frozen, or canned) into batter.

APPLESAUCE RAISIN MUFFINS - Add 1/2 cup raisins and 1/2 teaspoon cinnamon to flour. Decrease milk to 1/2 cup. Add 3/4 cup applesauce to liquids.

DATE NUT MUFFINS - Add 1/2 cup chopped dates and 1/2 cup chopped nuts to flour. Double sugar, if desired.

PINEAPPLE MUFFINS - Decrease milk to ‘/2 cup. Add 3/4 cup drained, crushed pineapple and 1/4 cup juice to liquids (one 8 3/4 oz. can). Sprinkle tops of muffins with sugar before baking.

JELLY-FILLED MUFFINS - Fill muffin cups half full of batter. Drop 1 teaspoon jelly in center of each. Cover with more batter to fill cups 2/3 full.

SOUR CREAM MUFFINS - Substitute sour cream for sweet milk. Add 1/4 teaspoon baking soda and 1 teaspoon vanilla.

SOUR CREAM AND CHIVES MUFFINS - Follow Sour Cream Muffin variation; add 2 to 4 tablespoons minced chives to liquids.

CHEESE MUFFINS - Decrease sugar to 2 tablespoons. Add 1 cup grated sharp cheese to flour.

SESAME CHEESE MUFFINS - Follow Cheese Muffin variation; after baking brush tops of muffins with butter and sprinkle with sesame seeds.

OATMEAL MUFFINS - Add 1/2 cup quick rolled oats and 1/2 cup chopped nuts.

Makes 12 to 14 muffins
From: Recipelink.com
Source: Recipe booklet: Washington For Finer Baking, Wilkins-Rogers, Inc., 1968