Muffins: Any Way You Want ‘Em

Recipe Created By: Robbie
Prep. Time: 0:30
Serves: 12

1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1 egg
3/4 cup milk - low-fat okay
1/4 cup vegetable oil

-In a large bowl, combine flour, sugar, baking powder, and salt; set aside.
-In a separate small bowl, beat together egg, milk, and oil.
-Form a well in the center of the dry mixture; pour all of the wet mixture into the well; mix with a fork just until combined. Batter will be lumpy.
-Pour batter into greased or paper-lined muffin tins, filling each cup 2/3 full.
-Bake in a 400 degree oven until tops are golden, about 20 minutes for regular-sized muffins or 10 for miniature muffins.

Surprise In The Center Muffins: Fill each muffin cup 1/3 full with batter, drop a scant teaspoon of jam, jelly, preserves, or apple butter in the center of each, then fill cups to 2/3 full with batter.

Blueberry Muffins: Fold 3/4 cup fresh OR frozen blueberries into the batter and sprinkle tops with granulated sugar, if desired.

Apple & Raisin Muffins: Add 1/2 tsp. ground cinnamon to the dry mixture, then fold 1/2 cup peeled, minced apple and 1/2 cup raisins into batter.

Date & Nut Muffins: Fold 1/2 cup chopped dates and 1/4 cup chopped nuts into the batter.

Pumpkin Muffins: Add 1 1/2 tsp. pumpkin pie spice to the dry mixture, beat 1/2 cup canned pumpkin puree into the wet mixture, and fold 1/3 cup chopped nuts into the batter, if desired.

Chocolate Chocolate Chip Muffins: Substitute 1 Tbls. cocoa powder for 1 Tbls. of the flour and fold 1/2 cup semi-sweet chocolate chips into the batter.

Mocha Muffins: Substitute 1 Tbls. cocoa powder for 1 Tbls. of the flour, dissolve 1 Tbls. instant coffee granules into the milk, increase sugar in the recipe to 1/2 cup, and fold 1/2 cup chocolate chips into the batter, if desired.

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