Basic Muffins
By Yankee Magazine|Dec 22 2005|
Yield
12 muffins
Total Time
10 minutes
Ingredients
Nonstick cooking spray, to coat liners
2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1 large egg, lightly beaten
3/4 cup milk
1/4 cup (4 tablespoons) butter, melted
Instructions
Preheat the oven to 400°. Line a 12-cup muffin pan with paper liners. Lightly coat liners with cooking spray.
Stir together flour, sugar, baking powder, and salt in a large bowl; make a well in the center of the mixture.
Mix together egg, milk, and butter; add to the flour mixture, stirring just until moistened. The batter will be lumpy. Spoon batter into the prepared muffin pan, filling cups three-quarters full.
Bake until light golden, about 20 minutes. Remove the muffins from the pan immediately and cool on a wire rack.
Notes
Sweet Suggestions
Add another 1/3 cup sugar to the flour mixture in the Basic Muffins recipe for these sweet variations.
Blueberry: Fold 1 cup fresh or
frozen blueberries into the finished batter.
Cherry-Walnut: Fold in 3/4 cup chopped dried cherries and 1?4 cup chopped toasted walnuts into the flour mixture.
Ginger: Add 1/2 cup finely diced candied ginger to flour mixture.
Savory Additions
Cheese and Chive: Stir 1 cup grated sharp cheddar cheese and 2 tablespoons dried chives into the flour mixture.
Sausage: Stir 1 cup grated sharp cheddar cheese and 1 cup cooked and crumbled sausage into the flour mixture.
Tex-Mex: Stir 1 (83?4-ounce) can corn, drained (or 1-1/2 cups frozen corn), 1/4 cup saut
