For variety, add a few extra ingredients to this basic muffin batter recipe. Try poppy seed, cheese, blueberry, or streusel-topped versions.
Poppy Seed Muffins:
Prepare as above, except increase sugar to 1/2 cup and add 1 tablespoon poppy seeds to flour mixture.
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
Prepare as above, except fold 3/4 cup fresh or frozen blueberries and, if desired, 1 teaspoon finely shredded lemon peel into batter.
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
Prepare as above, except combine 1 cup coarsely chopped cranberries and 2 tablespoons additional sugar; fold into batter.
Prepare as above, except reduce flour to 1-1/3 cups and add 3/4 cup rolled oats to flour mixture.