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1 3/4
cups all-purpose flour
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1/3
cup sugar
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2
teaspoons baking powder
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1/4
teaspoon salt
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1
egg, beaten
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3/4
cup milk
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1/4
cup cooking oil
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1
recipe Streusel Topping (optional for plain and sweet variations)
1. Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
2. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
3. Spoon batter into prepared muffin cups, filling each 2/3 full. If desired, sprinkle Streusel Topping over muffin batter in cups. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
4. Makes 12 muffins.
- Variation Poppy Seed Muffins:Prepare as above, except increase sugar to 1/2 cup and add 1 tablespoon poppy seeds to flour mixture.
- Variation Cheese Muffins:Prepare as above, except stir 1/2 cup shredded cheddar cheese or Monterey Jack cheese into flour mixture. Per muffin: 155 cal., 7 g total fat (2 g sat. fat), 24 mg chol., 158 mg sodium, 19 g carbo., 0 g dietary fiber, 4 g protein. Daily Values: 2% vit. A, 10% calcium, 5% ironExchanges: 1 Starch, .5 Other Carbo., 1 Fat
- Variation Blueberry Muffins:Prepare as above, except fold 3/4 cup fresh or frozen blueberries and, if desired, 1 teaspoon finely shredded lemon peel into batter.
- Variation Banana Muffins:Prepare as above, greasing muffin cups (do not use paper bake cups). Reduce milk to 1/2 cup. Stir 3/4 cup mashed banana and 1/2 cup chopped nuts into flour mixture along with the egg mixture.Per muffin: 184 cal., 9 g total fat (1 g sat. fat), 18 mg chol. 126 mg sodium, 24 g carbo., 1 g dietary fiber, 4 g protein. Daily Values: 1% vit. A, 3% vit. C, 6% calcium, 6% ironExchanges: 1 Starch, .5 Other Carbo., 1.5 Fat
- Variation Cranberry Muffins:Prepare as above, except combine 1 cup coarsely chopped cranberries and 2 tablespoons additional sugar; fold into batter.
- Variation Oatmeal Muffins: Prepare as above, except reduce flour to 1-1/3 cups and add 3/4 cup rolled oats to flour mixture.
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3
tablespoons all-purpose flour
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3
tablespoons brown sugar
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1/4
teaspoon ground cinnamon
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2
tablespoons butter
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2
chopped pecans or walnuts
In a small bowl stir together flour, brown sugar, and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Stir in chopped pecans or walnuts.
- Servings Per Recipe 12,
- Calories 136,
- Protein (gm) 3,
- Carbohydrate (gm) 19,
- Fat, total (gm) 5,
- Cholesterol (mg) 19,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 2,
- Sugar, total (gm) 6,
- Vitamin A (IU) 49,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 128,
- Potassium (mg) 45,
- Calcium (DV %) 61,
- Iron (DV %) 1,
- Starch () 1,
- Other Carb () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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I added 1/2 cup chocolate chips and they turned out great!
1/9/2011 10:36:24 AM Report AbuseI'd like to have whole wheat recipes with spenda because I have diabetes.
10/19/2010 01:49:00 PM Report AbuseWe make these with Pamela's Products Gluten-Free Flour and they're SO versatile! Plain as written makes cute little muffins we use for peanut butter & jelly "sandwiches" and french toast. Change up the seasoning and we've got mini burger "buns"! My 3 1/2 year old loves them!
1/23/2010 01:40:17 PM Report Abuse