Muffins! Glorious, muffins! You know you love them. I do. My co-worker (and good friend), Ms. Terry, passed this recipe along to me after her class made a batch of delicious, made-from-scratch mini-muffins. I probably had more than my fair share.
Basic Muffin Recipe
1 1/2 cups all-purpose flour*
1/2 cup sugar
1/2 cup blueberries* ( fresh or frozen, unthawed ar fine)
2 tsp baking powder
1/2 tsp salt
1 egg slightly beaten
1/2 cup milk
1/4 cup vegetable oil
Combine dry ingredients and set aside. Combine egg, milk, and oil. Make a well in the center of the dry ingredients. Pour in liquid- stir until moistened. Fill muffin cups 2/3 full (should make about a dozen regular sized muffins). Bake at 400 for 20 to 25 minutes.
*Self-rising flour can be used, just omit salt and baking soda as well. Don't like blueberries? Nuts, chocolate chips, and other fruits can be substituted for blueberries.
I like to make these with one part all-purpose flour and one part wheat flour. I also like adding 1/2 cup bran cereal to the mix. If you add bran, you'll need to increase the milk to 3/4 cup. If you use fruit that has been cut-up (like strawberries), I suggest mixing them in with the wet ingredients instead of dry.
this looks like a recipe i used about a week ago, but with 3/4 cups sugar.....i like these muffins with less sugar. the berries are sweet enough. :)
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These are pretty awesome. The recipe is good for breakfast or dessert muffins ... and I use brown sugar or raw sometimes with no problem.
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