Yield: 10 to 12 medium size muffins
Ingredients
2 cups flour
3 tsp. baking powder
2 eggs, well-beaten
1 cup milk
1/4 cup melted butter or margarine
Instructions
Stir the flour, baking powder, salt and sugar together.
Combine the beaten eggs, milk and melted butter; add all at once to the dry ingredients. Stir quickly until ingredients are just mixed and batter is lumpy in appearance. Fill greased muffin pans 2/3 full and bake in a hot oven at 400 F for 15 to 20 minutes.
Variations:
Berry Muffins: Increase the sugar to 1/2 cup. Fold into muffin batter 3/4-cup lightly floured blueberries, raspberries or cranberries.
Cheese Muffins: Reduce salt to 1/2 tsp. and the sugar to 1 tablespoon, add 3/4 cup grated cheddar cheese to muffin batter.
Sour Milk Muffins: Substitute the milk for sour milk. Decrease baking powder to 1 1/2 tsp. Add 1/2-tsp. baking soda dissolved in 1-tsp. lukewarm water to batter.
Wheat Germ Muffins: Substitute 1/2 cup (or less) of the flour for wheat germ.
Spice Muffins: Stir in 1-tsp. cinnamon, 1/4-tsp. nutmeg with the dry ingredients. Fold in 1 cup floured raisins.
Hint: Do not use electric beater.
Sometimes the blueberry muffins are baked but the top is still white. I brown the top by placing them under the oven broiler and watch very carefully for one minute until they turn brown.
Pauline
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| Basic Muffins with blueberries |
2 cups flour
3 tsp. baking powder
1 tsp. salt
2 tablespoons sugar
1 cup milk
1/4 cup melted butter or margarine
Instructions
Stir the flour, baking powder, salt and sugar together.
Combine the beaten eggs, milk and melted butter; add all at once to the dry ingredients. Stir quickly until ingredients are just mixed and batter is lumpy in appearance. Fill greased muffin pans 2/3 full and bake in a hot oven at 400 F for 15 to 20 minutes.
Variations:
Berry Muffins: Increase the sugar to 1/2 cup. Fold into muffin batter 3/4-cup lightly floured blueberries, raspberries or cranberries.
Cheese Muffins: Reduce salt to 1/2 tsp. and the sugar to 1 tablespoon, add 3/4 cup grated cheddar cheese to muffin batter.
Sour Milk Muffins: Substitute the milk for sour milk. Decrease baking powder to 1 1/2 tsp. Add 1/2-tsp. baking soda dissolved in 1-tsp. lukewarm water to batter.
Wheat Germ Muffins: Substitute 1/2 cup (or less) of the flour for wheat germ.
Spice Muffins: Stir in 1-tsp. cinnamon, 1/4-tsp. nutmeg with the dry ingredients. Fold in 1 cup floured raisins.
Hint: Do not use electric beater.
Sometimes the blueberry muffins are baked but the top is still white. I brown the top by placing them under the oven broiler and watch very carefully for one minute until they turn brown.
Tips to prevent muffins becoming rubbery:
Mix the dry ingredients. Then add the wet ingredients all at once and just barely combine until no more dry flour is visible.
Do not overmix the batter.
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| Dry and wet ingredients seperated. |
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| Blueberries covered in flour added last. |
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| Use scoop to place dough in paper cups. |
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| Muffin dough evenly distributed |
I used a diet recipe, but tested paper cups. The one on the top is parchment paper cups. It's worth the expense.
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| Parchment paper cups vs paper cups |
Lend your clothes to your children but don't be surprised if they get ruined.
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