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| Courtesy of Britannica ImageQuest |
Base Muffin Recipe (Betty Crocker Cookbook, 2005 edition)
Prep Time: 10 minutes
Bake Time: 18 minutes
Yield: 12 muffins or 1 (9”) loaf
1-3/4 cups all-purpose flour
1/3 to 1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, beaten
3/4 cup milk
1/4 cup cooking oil
Extras (see below for ideas)
1. Preheat oven to 375° F if making muffins OR 350° F if making a loaf. Grease your pan.
2. In a medium bowl combine the flour, sugar, baking powder and salt. In another bowl combine the egg, milk and oil. Add the egg mixture all at once to the flour mixture. Stir just until moistened and lumpy. Incorporate any extras (see list below).
3. Spoon batter into the prepared muffin cups or loaf pan, (muffin cups should be two-thirds full).
4. For muffins, bake 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
For a loaf, bake 50 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
6. Remove from the oven and cool in the pan on a wire rack for 5 minutes. Remove from pan and transfer to wire racks to cool a bit more.
Easy Muffin/Bread Variations
Apple Cinnamon: Stir in one chopped apple (with or without the skin depending on your preference) and 1/2 teaspoon cinnamon. Substitute packed brown sugar for the granulated sugar.
Bacon: Add 2-4 strips of bacon, fried crisp and crumbled, to the batter.
Banana-Nut: Decrease the milk to 1/3 cup, stir in 2-3 mashed bananas (around 1 cup) and 1/3 cup chopped nuts with the milk. Substitute packed brown sugar for the sugar.
Blueberry: Gently stir 1 cup fresh or frozen berries and, if desired, 1 teaspoon finely shredded lemon zest into the batter.
Raisin Bran: Pour the milk on 1-1/2 cups whole bran cereal and let stand for 10 minutes. Add this to the egg and oil. Decrease the flour to 1-1/4 cups and add 1/2 cup raisins. Optional: add 1/4 cup of molasses.
Cheesy: Stir 1/2 cup shredded cheese. into the flour mixture. Great options include Cheddar, Monterey Jack, or Feta.
Double Chocolate: Stir in 2-3 T cocoa powder and 1 cup semisweet chocolate chips. You can also add a splash of vanilla or almond extract.
Cornbread: (Do not use whole wheat flour.) Decrease flour to 1 cup and stir in 1 cup cornmeal with the flour.
Cranberry: Combine 1 cup coarsely chopped cranberries (fresh or dried) and 2 tablespoons additional sugar. Gently stir this into the batter. You can also add 1 T finely grated orange peel.
Date Nut: Stir in 1/2 cup chopped pitted dates (or raisins) and 1/3 cup chopped nuts.
"Donuts": Stir in 1/2 cup ground nutmeg with the flour. Once baked, immediately dip the hot muffins in about 1/2 cup butter, melted, then in a mixture of 1/2 cup sugar and 1 teaspoon cinnamon.
Oatmeal: Decrease flour to 1 cup and stir in 1 cup quick-cooking oats, 1/2 teaspoon ground nutmeg and 1/2 teaspoon cinnamon with the flour.
Pecan: Use 1/4 cup sugar. Add 1/2 cup chopped pecans to the batter. After filling the cups, sprinkle with sugar, cinnamon and more chopped nuts.
Poppy Seed: Increase sugar to 1/2 cup and add 1 tablespoon poppy seeds to the flour mixture.
Pumpkin: (Don’t use whole wheat flour.) Stir in 1/2 cup pumpkin puree and 1/2 cup raisins with the milk and 2 teaspoons pumpkin pie spice with the flour. Sprinkle the tops with sugar before baking if desired.
Spiced: Stir in 1 teaspoon cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground ginger and a pinch of ground cloves and ground nutmeg with the flour.
Zucchini: Stir in 1 cup grated zucchini (squeezed dry to remove excess moisture) and 1/2 cup chopped walnuts with the milk.
Many of these ideas can be combined, like Spiced Pecan, Blueberry Poppyseed, or Chocolate Oatmeal. So far, I've only tried the Double Chocolate (with a handful of oats thrown in), but I'm planning to make a batch of Spiced Pecan this week!
