BASIC MUFFINS RECIPE

1¾ C. Unbleached All purpose flour or whole wheat pastry flour      
2 T. sugar                                
2¼ t. baking powder                       
¾ t. salt
1 egg well beaten
¾ c. milk
1/3 c. melted shortening or oil 

1.      Sift together dry ingredients.  Make a hollow in center of bowl.

2.      Combine wet ingredients and pour into “hollow”.  Stir with a spoon just enough to moisten all dry ingredients.  Batter will not be smooth.

3.      Fill greased muffin cups (or paper liners) 2/3 full.  Bake at 400ºF for 25 min. or til done.  Makes 12 muffins.

VARIATIONS OF BASIC MUFFIN RECIPES:

BUTTERMILK MUFFINS:  Reduce baking powder to 1 t.; add 1 t. baking soda, and replace milk with buttermilk.

BLUEBERRY MUFFINS:  Fold in 1 c blueberries with wet ingredients.

CRANBERRY MUFFINS:  Fold in 1 c. dried craisins.     

CHERRY NUT MUFFINS:  Fold in 3/4 c. dried sweet cherries, 1/4 c. pecan meal.

DATE MUFFINS: Fold in 2/3 c. date pieces.

RAISINS MUFFINS:  Fold in ¾ c Thompson raisins.

PA. DUTCH MUFFINS:  Sprinkle tops of muffins with a combination of 1 t. cinnamon and ½ c. sugar.

DUTCH APPLE MUFFINS:  Fold in ¾ c. finely chopped apple mixed with ½ t cinnamon and 2 T. sugar.  Then sprinkle tops of muffins with a mix of 1t. Cinnamon and 2 c. sugar.

DUTCH PEAR MUFFINS:  Combine ¾ c. finely chopped pear, ½ t. ginger, 2 T sugar and fold into muffin mix.  Sprinkle top with mix of 1 t. ginger and ½ c. sugar.