*  Exported from  MasterCook  *
 
                        BASIC MUFFINS AND VARIATIONS
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4   c            ALL-PURPOSE FLOUR
      1/4   c            SUGAR
    2       tb           BAKING POWDER
      1/2   ts           SALT
    1                    EGG
      3/4   c            MILK
      1/3   c            COOKING OIL
 
   IN A LARGE MIXING BOWL STIR TOGETHER THE FLOUW, SUGAR,
   BAKING POWDER AND SALT.  MAKE A WELL IN THE CENTER.
   COMBINE EGG, MILK AND OIL. ADD EGG MIXTURE ALL AT ONCE
   TO FLOUR MIXTURE. STIR JUST TILL MOISTENED; BATTER
   SHOULD BE LUMPY.  GREASE MUFFIN CUPS OR LINE WITH
   PAPER BAKE CUPS; FILL 2/3 FULL.  BAKE IN A 400 DEGREE
   OVEN FOR 20 TO 25 MINUTES OR TILL GOLDEN. REMOVE FROM
   PANS; SERVE WARM.  MAKES 10 TO 12 MUFFINS. VARIATIONS
   ADD: BLUEBERRY: COMBINE 3/4 CUP FRESH OR FROZEN
   BLUEBERRIES, THAWED, AND 2 TABLESPOONS ADDITIONAL
   SUGAR. APPLE-RAISIN: STIR IN 1/2 TEASPOON GROUN
   CINNAMON INTO FLOUR MIXTURE.  FOLD 1 CUP COPPED PEELED
   APPLE AND 1/4 CUP RAISINS INTO BATTER.  JELLY: SPOON 1
   TEASPOON JELLY ATOP BATTER IN EACH MUFFIN CUP BEFORE
   BAKING. DATE-NUT: FOLD 2/3 CUP COURSELY CHOPPED PITTED
   DATES AND 1/3 CUP WALNUTS OR PECANS TO BATTER. CHEESE:
   STIR 1/2 CUP SHEDDED CHEDDAR OR SWISS CHEESE INTO
   FLOUR MIXTURE. BANANA-NUT: DECREASE MILK TO 1/2 CUP.
   STIR 1 CUP MASHED BANANA AND 1/2 CUP CHOPPED NUTS INTO
   BATTER. PUMPKIN: INCREASE SUGAR TO 1/3 CUP. ADD 1/2
   CUP CANNED PUMPKIN TO EGG MIXTURE. STIR 1/2 TEASPOON
   GROUND CINNAMON AND 1/2 TEASPOON GROUND NUTMEG INTO
   FLOUR MIXTURE.  STIR 1/2 CUP RAISINS INTO BATTER.
   CRANBERRY: COURSELY CHOP 1 CUP FRESH OR FROZEN
   CRANBERRIES AND COMBINE WITH 1/4 CUP ADDITIONAL SUGAR.
   FOLD INTO BATTER.
  
 
 
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