How to make it

  • In a large bowl combine the oil, egg, milk, sugar and salt. Mix it very well with a fork or wire whisk. Measure in the baking powder and flour. Mix again until all of the dough particles are moistened. Do not over mix. The whole thing should take about 20 to 30 strokes. Spoon the batter into a dozen well oiled muffin cups. Bake at 400° for about 20 minutes. Remove from the oven and cool slightly before removing from the pan.
  • Cereal Muffins: After preparing the above recipe using 1/4-cup of sugar, add 1-cup of cooked cereal. You may add oatmeal, or grits, or rice, or farina, or whatever you have left over. This makes about 18 muffins.
  • Whole Wheat Muffins: Use half or all whole wheat flour instead of the white flour called for. Use 1/3-cup brown sugar for the sweetener.
  • Rye Muffins: Replace 1/2-cup of white flour with Rye flour. Add 1-teaspoon caraway seeds to the batter. Use 1/4-cup of brown sugar for the sweetener.
  • Cornmeal Muffins: Replace 1-cup of white flour with cornmeal. Use 1/3-cup of white sugar for the sweetener.
  • Cinnamon Raisin Muffins: Add 1/2-cup of raisins and 1-1/2 teaspoons cinnamon to the batter. Use 1/2-cup of white sugar for the sweetener.
  • Cheese Muffins: These are a favorite at my house. Add 1/2 to 1-cup of shredded cheese to the batter after mixing in the flour. If you are using grated Parmesan, only add 1/3-cup of it. I usually add a full cup of cheddar and then use it a an accompaniment to meatless meals. For the sweetener only use 2-tablespoons of sugar.
  • Breakfast Meat Muffins: First off only use 2-tablespoons of sugar for the sweetener. Next you will need 1/2 to 3/4-cup of finely chopped cooked ham, or 6 slices of cooked, crumbled bacon, or 1/2-cup finely chopped cooked sausage. Stir the meat into the muffin batter after adding the flour. If you like you may also add 1/2-cup of shredded cheese.
  • Corn Muffins: This is an old southern favorite. Add a cup of well drained cooked corn to the muffin batter after adding the flour. Use 1/4 cup white sugar for the sweetener. These are good with fried chicken.

Reviews & Comments 7

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  • momofonesofar 11 years ago
    I use my standard size 12 muffin cup pan. If you happen to have any extra batter, just pour any leftover into another pan.
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  • alleghenyal 11 years ago
    Is this recipe for jumbo muffins, and if not, do you double the ingredients? Is it for six or 12 muffins each? I have 2ea. six jumbo muffin, pans. They are quite large! Allegheny Al
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  • couplewings 12 years ago
    I've got some various ideas about muffin. Wonderful!!
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    " It was excellent "
    jo_jo_ba ate it and said...
    I know this type of recipe off by heart... we have egg allergies here so I always add in about 1/2 tbsp of cornstarch instead. Delish!
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  • stevebeck 12 years ago
    I'm young and poor! This is just what I need.
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  • kamje 12 years ago
    thanks for all of the ideas... which one to try first?...
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  • achope246 12 years ago
    What a great basic recipe! The breakfast muffins look wonderul!
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