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Plain Muffins Recipe
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Vegetable oil||50 Milliliter|
Serving size: Complete recipe
Calories 1781 Calories from Fat 580
% Daily Value*
Total Fat 66 g100.8%
Saturated Fat 13.1 g65.5%
Trans Fat 0 g
Cholesterol 236.5 mg
Sodium 2328 mg97%
Total Carbohydrates 258 g86.1%
Dietary Fiber 6.8 g27.1%
Sugars 64.4 g
Protein 40 g80.4%
Vitamin A 10% Vitamin C
Calcium 145.2% Iron 79.4%
*Based on a 2000 Calorie diet
Make a well in the center.
In a smaller bowl, combine milk, beaten egg, oil and vanilla.
Add liquid ingredients all at once to dry ingredients.
Stir only until moistened and slightly lumpy.
Spoon batter into prepared muffin tin, filling cups three-quarters full.
Bake in preheated oven for 20 to 25 minutes or until golden brown.
Orange Muffins: Replace half or all of the milk with orange juice and add 1 tsp (5 mL) grated orange zest.
Cheese Muffins: Reduce sugar to 2 tbsp (25 mL), add 1 cup (250 mL) grated cheese to the dry ingredients, and use 2 tbsp (25 mL) of oil instead of the 1/4 cup (50 mL).
Raisin Muffins: Add 1/2 cup (125 mL) raisins to the dry ingredients.
Blueberry Muffins: Fold in 1 cup (250 mL) fresh blueberries, or 3/4 cup (175 mL) thawed, well-drained frozen blueberries into the barter before spooning into the muffin tins.
HINT: If children (or adults) are sick in bed, serve their meals in a muffin tin.
The cups hold assorted foods, even a small glass of milk or juice, and you will avoid sliding and spilling.
Once you feel confident in making plain muffins as in the recipe above, and adding different variations, you can start baking all kinds of delicious muffins using all kinds of ingredients.
So, happy baking!