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versatile and basic muffins

(1 rating)
Recipe by
barbara hale
Hamden, CT

My mother made these all the time and in a variety of ways.They are truly versatile and good.You can half the flour and use a cup of oatmeal or cornmeal with it to equal 2 cups,instead of milk,use oj or cider-add cranberries(orange cranberry muffins) or apples with nutmeg and cinnamon,raisans,buttermilk and caraway seed for an irish bread muffin,Almond extract,parmesian cheese with onion flakes...the possibilities are endless!Play with it as we often do and enjoy!

(1 rating)
yield 12 muffins
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For versatile and basic muffins

  • 1/2 c
  • 1
  • 1/2 c
  • 1/2 tsp
  • 1 c
  • 2 c
  • 4 tsp
    baking powder

How To Make versatile and basic muffins

  • 1
    Turn oven to 400.Line 12 Muffin tins.
  • 2
    Cream sugar and shortening.Add egg,salt and stir.Lastly add flour,baking powder and milk.Mix just until blended.Muffins should never be over mixed. Refer to variations to this recipe in my personal note above.This is where you can play with the recipe in a ton of ways!
  • 3
    Bake for 15-20 min's.Let them cool a bit before removing from the tin or the tops will fall off the muffins.Sure to please the palate!

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