Serves: 12
Total Calories: 169
1. Heat oven to 400°F. Grease bottoms only of 12 muffin cups or line with paper baking cups. In medium bowl, combine flour, sugar, baking powder and salt mix well.
2. In small bowl, combine milk, oil and egg beat well. Add to flour mixture all at once stir just until dry ingredients are moistened. (Batter will be lumpy.) Divide batter evenly into greased muffin cups.
3. Bake at 400°F. for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute remove from pan. Serve warm.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1 Muffin * Calories: 180 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 1 g 5% * Cholesterol: 20 mg 7% * Sodium: 220 mg 9% * Total Carbohydrate: 25 g 8% * Dietary Fiber: 1 g 2% * Sugars: 9 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 10% * Iron: 6% * Dietary Exchanges: 1 Starch, 1/2 Fruit, 1 1/2 Fat or 1 1/2 Carbohydrate, 1 1/2 Fat
See Cook's Note: How to Prepare Muffins
Variations
Apple Muffins: Decrease sugar to 1/4 cup add 1 teaspoon cinnamon to flour. Stir 1 cup finely chopped, peeled apple into dry ingredients. Substitute apple juice for milk. Bake at 400°F. for 18 to 22 minutes.
Blueberry Muffins: Stir 1 cup fresh or frozen blueberries (do not thaw) and 1 teaspoon grated lemon or orange peel into dry ingredients.
Chocolate Chip Muffins: Add 3/4 cup miniature chocolate chips with flour. Before baking, sprinkle batter in cups with a combination of 3 tablespoons sugar and 2 tablespoons brown sugar.
Jam Muffins: Place 1/2 teaspoon any flavor jam on each muffin before baking press into batter. If desired, sprinkle with finely chopped nuts.
Lemon Muffins: Add 1 tablespoon grated lemon peel with flour.
Orange Muffins: Add 1 tablespoon grated orange peel with flour substitute orange juice for milk.
Streusel-Topped Muffins: In small bowl, combine 1/4 cup firmly packed brown sugar, 1 tablespoon margarine or butter, softened, 1/2 teaspoon cinnamon and 1/4 cup chopped nuts or flaked coconut stir with fork until crumbly. Sprinkle over muffins before baking.
Sugar-Coated Muffins: After baking, brush tops of hot muffins with 2 tablespoons melted margarine or butter dip in mixture of 1/4 cup sugar and 1/2 teaspoon cinnamon.
Whole Wheat Muffins: Use 1 cup all-purpose flour and 1 cup whole wheat flour.
This Muffins recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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