today's idea...

Many Ways Muffins

This muffin recipe was given to me (Paige) by a missionary in Ethiopia.  It’s a basic all-purpose recipe that can be added to with any thing you find locally!

Basic Recipe:

2 cups flour

¼ cup sugar

2 tsp baking powder

½ tsp salt

1 large egg, beaten

1 cup milk

¼ cup vegetable oil

Stir together flour, sugar, baking powder, and salt in mixing bowl.  Blend beaten egg, milk, and oil together in separate bowl.  Make a “well” in center of dry ingredients.  Add liquid mixture and stir quickly in circular motion with a fork until flour mixture is moistened (about 12-15 strokes).  Dip batter with tablespoon and push into greased muffin cups with second tablespoon, filling cups 2/3 full.  Bake in a 400-degree oven for 20-25 minutes or until golden brown.  Remove from pan and serve hot.


Less-Rich Muffins: Reduce oil and sugar to 2 tablespoons each.

Orange Muffins: Substitute ½ cup orange juice and ½ cup milk for 1 cup milk.  Use 1 tsp baking power and ½ tsp baking soda in place of 2 tsp baking powder.

Date-Nut Muffins: Add ½ cup chopped walnuts and ½ cup chopped dates during final 7 strokes.

Jelly Surprise Muffins: Prepare basic recipe.  Fill greased muffin tin 1/3 full.  Add 1 tsp jelly to center of each cup.  Top with remaining batter, filling muffin cups 2/3 full.

Apple Spice Muffins: Add ¼ tsp allspice to dry ingredients.  Blend 1 cup peeled, diced apples and ¼ cup raisins into batter during final 7 strokes.

Whole Wheat Honey Muffins: Substitute 2 cups whole wheat flour for 2 cups flour.  Add ¼ tsp baking soda to dry ingredients.  Substitute ¼ cup honey for ¼ cup sugar.  Increase milk to 1 ½ cups.

Banana Muffins: Substitute 1 tsp baking powder and ½ tsp baking soda for 2 tsp baking powder.  Add 1 tsp cinnamon and 1 mashed soft banana.

Bran Muffins: Reduce flour to 1 cup.  Soak 2 cups 40% bran flakes with milk for 1-2 minutes to soften.  Mix in egg and oil and add to dry ingredients.

Blueberry Muffins: Lightly fold 1 cup well-drained, canned or frozen blueberries into batter during last 7 strokes.

Cornmeal Muffins: Substitute 1 cup corn meal for 1 cup flour.  Use 1 tsp baking powder and ½ tsp baking soda in place of 2 tsp baking powder.  Substitute 1 cup buttermilk for 1 cup sweet milk.

Corn Fritter Muffins: Use ½ tsp baking soda and 1 tsp baking powder instead of 2 tsp baking powder.  Add 1 ½ cups well-drained canned corn and 1 T chopped pimento to egg-milk mixture.

Oatmeal Muffins: Presoak 1 cup rolled oats in 1 cup milk for 15 minutes.  Reduce flour to 1 cup.  Blend oatmeal-milk mixture with egg and oil.  Add to dry ingredients.


Submitted by Paige | Florida



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