Basic Muffins

Serving Size : 12
Ingredients

for prepare Basic Muffins

:

Amount	Measure	Ingredient - Preparation Method
2	cups	white flour
1	tablespoon	baking powder
1/2	teaspoon	salt
2	tablespoons	sugar
1		egg, slightly beaten
1	cup	milk
1/4	cup	melted butter

Preheat the oven to 375 deg. F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each. Blueberry Muffins. Use 1/2 cup sugar. Reserve 1/4 cup of the flour, sprinkle it over 1 cup blueberries, and stir them into the batter last. Pecan Muffins. Use 1/4 cup sugar. Add 1/2 cup chopped pecans to the batter. After filling the cups, sprinkle with sugar, cinnamon, and more chopped nuts. Whole-Wheat Muffins. Use 3/4 cup whole-wheat flour and 1 cup white flour. Date or Raisin Muffins. Add 1/2 cup chopped pitted dates or 1/3 cup raisins to the batter. Bacon Muffins. Add 3 strips bacon, fried crisp and crumbled, to the batter. What difference does it make? Texture. If you mix this batter until it's smooth, it will be cakelike when baked. But if you mix it until everything is moist but there are still little lumps of the flour mixture, the muffins will have an excellent, crumbly consistency. What size pan? Muffin tins do vary. Mine are standard, with each muffin form holding 1/2 cup. Some pans hold only 1/8 cup. If you want to make tiny muffins, reduce the baking time. Check for doneness at 10 - 12 minutes. How full? 2/3 full is safe, but I often like to make fewer muffins and fill the tins about 3/4 full. This makes sure that the muffins have nicely risen tops.

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