BASIC BREAKFAST MUFFINS

 

4 c. all-purpose flour
1/4 c. sugar
2 Tbls. baking powder
1 tsp. salt
2 c. milk
2 eggs
1/2 c. oil

Preheat oven to 400 degrees. Grease muffin pans or prepare with liners.

In a large bowl, combine flour, sugar, baking powder, and salt.

In a small bowl, combine milk, eggs and oil.

 

 Fold wet ingredients into dry and mix just enough to
moisten the dry ingredients.

Spoon batter into muffin pan, filling each well 2/3 full.

 

 Bake for approximately 20 - 25 minutes,
or until a toothpick inserted in the center comes out clean and dry.

 

Remove from oven and cool
for ten minutes before turning muffins out of pans.

 

Makes 24 muffins.

berry Muffins:

You can use blueberries, blackberries, mulberries, raspberries or strawberries.

To the basic batter, add 1/3 cup of sugar.

 

Rinse and dry 1 cup of berries, sprinkle 2 tablespoons of
flour over the berries and mix into the batter.

 

 Bake as above.

Cranberry Muffins:

 

To the basic batter, add 1 cup of chopped or whole cranberries and 1/2 cup sugar.

 

 Bake as above.

Apple Raisin Muffins:

 

To the basic muffin batter, mix in 1 tsp.

 

cinnamon, an extra 1/4 cup sugar,
1 cup peeled, shredded apples and 2 cups dark raisins.

 

 Bake as above.

Date Nut Muffins:

 

To the basic batter, mix in 1 cup of pitted dates(cut into small pieces) and 1 cup of chopped coarse walnuts.

 

 Bake as above.