Basic Muffins And Variations

(from cscnfa’s recipe box)


Blueberry – Combine 3/4 cup fresh or frozen blueberries, thawed, and 2 tablespoons additional sugar.

Apple Raisin – Stir 1/2 teaspoon ground cinnamon into flour mixture. Fold 1 cup chopped peeled apple and 1/4 cup raisins into batter.

Jelly – Spoon 1 teaspoon jelly atop batter in each muffin cup before baking.

Date Nut – Fold 2/3 cup coursely chopped pitted dates and 1/3 cup walnuts or pecans into batter.

Cheese – Stir 1/2 cup shredded cheddar or swiss cheese into flour mixture.

Banana Nut – Decrease milk to 1/2 cup. Stir 1 cup mashed banana and 1/2 cup chopped nuts into batter.

Pumpkin – Increase sugar to 1/3 cup and add 1/2 cup canned pumpkin to egg mixture. Stir 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg into flour mixture. Stir 1/2 cup raisins into batter.

Cranberry: Coursely chop 1 cup fresh or frozen cranberries and combine with 1/4 cup additional sugar. Fold into batter.

Serves 8 people

Categories: Breads Muffins & Rolls


  • 1 3/4 cup all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup cooking oil


  1. In a large mixing bowl stir together the flour, sugar, baking powder and salt.

  2. Make a well in the center.

  3. Combine egg, milk and oil. Add egg mixture all at once to flour mixture. Stir just till mioistened; batter should be lumpy.

  4. Grease muffin cups or line with paper baking cups; fill 2/3 full.

  5. Bake in a 400 degree oven for 20 to 25 minutes or till golden. Makes 10 to 2 muffins.

  6. Remove from pans; serve warm.

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