- 1/4 cup oil
- 1 medium egg
- 1 cup milk
- 1/4 to 1/2 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder (3
teaspoons)
- 2 cups flour
In a large bowl combine the oil, egg, milk,
sugar and salt. Mix it very well with a fork
or wire whisk. Measure in the baking powder
and flour. Mix again until all of the dough
particles are moistened. Do not over mix.
The whole thing should take about 20 to 30
strokes. Spoon the batter into a dozen well
oiled muffin cups. Bake at 400° for about 20
minutes. Remove from the oven and cool
slightly before removing from the pan.
This is the basic recipe. I used to make it
every night when I was young and poor. It is
so easy and so cheap and so down right good
to eat, that it almost seems a shame to
expand on it. Notice I say almost, because
one of the glorious things about muffins is
that this recipe, is only the starting
point. I will list several easy variations
now, and you can go from here in any
direction you like.
Cereal Muffins: After preparing the
above recipe using 1/4-cup of sugar, add
1-cup of cooked cereal. You may add oatmeal,
or grits, or rice, or farina, or whatever
you have left over. This makes about 18
muffins. Rice is my favorite.
Whole Wheat Muffins: Use half or all
whole wheat flour instead of the white flour
called for. Use 1/3-cup brown sugar for the
sweetener.
Rye Muffins: Replace 1/2-cup of white
flour with Rye flour. Add 1-teaspoon caraway
seeds to the batter. Use 1/4-cup of brown
sugar for the sweetener.
Cornmeal Muffins: Replace 1-cup of
white flour with cornmeal. Use 1/3-cup of
white sugar for the sweetener.
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