Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Tip: To prevent overmixing, stop stirring as soon as you no longer see streaks of flour. A lumpy batter ensures tender muffins.
Variation - Ginger Muffins: Add 1/2 cup finely diced candied ginger to the flour mixture before adding the liquid.
Variation - Banana Pecan Muffins: Use only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 teaspoon ground nutmeg to the sifted flour. Add 1 cup mashed peeled banana with the egg, milk, and oil.
Variation - Blueberry Muffins: Toss 1 cup washed and well-drained fresh or frozen blueberries with the sifted flour mixture before adding the liquid.
Variation - Orange Muffins: Cut 2 peeled navel oranges into sections. When the batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar.
Variation - Cheese Muffins: Fold 1/2 cup grated sharp yellow cheese into the muffin mix with the last few strokes of mixing. Serve hot with scrambled eggs and bacon.
Variation - Surprise Muffins: Fill muffin cups 1/3rd full of batter. Drop 1/2 teaspoon of your favorite jelly in the center of the batter. Add more batter to fill the cup 2/3rds full.
Variation - Coconut Muffins: Add 1 cup shredded coconut with the last few strokes of mixing.
Variation - Chive Muffins: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner, great with steak and salad.