Muffins, done the way you like them!
Baking for Others - One-Egg Muffins - Sweet and Simple or Savory and Scrumptious!
Simply put, you decide how your muffins will taste by adding the right spices. The basic muffin recipe provided here is only faintly sweet, and rather bland by itself. It begs to be spiced up! Sugar, cinnamon and ginger create a special breakfast or dessert, while adding basil and sun-dried tomatoes will create a nice side for any meal.
Along with the basic recipe we have listed many different variations for you to try. Try one of these, or look over the list and create your own. This recipe is very versatile.
Muffins also freeze well, allowing you to make a lot and freeze some for future use. Store muffins in a covered container up to 3 days or freeze in airtight containers for up to 3 months.
- Review measuring tips - Learn how to measure correctly—have the right tools for the right job.
- Careful measuring is the first step to success in baking.
- Muffins are quick breads, and as such require very little stirring—too much mixing will cause muffins to become tough, and cause “tunnels” in the finished product.
Basic Muffins (variations listed below)
- 2 cups all-purpose flour
- 2 teaspoons Clabber Girl Baking Powder
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 egg
- 1 cup milk
- 4 tablespoons oil
Preheat oven to 400 degrees F., Lightly grease muffin tins (makes 12 muffins)
In a large bowl combine flour, baking powder, salt and sugar. In a separate bowl mix together egg, milk and oil. Add egg mixture to flour mixture and stir to combine. Batter should look rough. Fill muffin tins 3/4 cup full; wipe off any excess drops on top of muffin tins.
Bake for 20 to 25 minutes, or until tops of muffins spring back when touched lightly with a finger. Cool slightly on a wire rack; loosen muffins from tins before removing completely.
Makes 1 dozen 2 1/2-inch muffins.
Use these variations as they are listed, or as a guideline to make your own recipe. Consider other spices and additions you can use.
Doughnut Muffins - increase sugar to 1/4 cup and add 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon to batter.
- Topping: 3 tablespoons sugar mixed with 1 teaspoon cinnamon, sprinkled on muffins before baking.
Blueberry Muffins - increase sugar to 3 tablespoons and add 1 cup blueberries (freezing berries before use will help keep them from "bleeding" in the batter). Sprinkle tops of muffins with sugar before baking.
Date Nut Muffins - add 1/2 cup to 3/4 cup chopped nuts and dates combined.
Orange Muffins - increase sugar to 1/2 cup and use 1/4 cup of orange juice to replace 1/4 cup of the milk. Also add 1/4 cup grated orange rind (orange zest).
Jelly Muffins - place 1/2 the batter in the muffin tins and top with 1 teaspoon of your favorite jam or jelly. Then put enough batter in tin to make it 3/4 cup full.
Cinnamon Apple Muffins - increase sugar to 1/4 cup and add 1 teaspoon cinnamon and 1 cup finely chopped apples.
- Crunch topping: 1/4 cup packed brown sugar, 1/4 cup chopped nuts, and 1/4 teaspoon cinnamon. Mix and sprinkle on top of muffins prior to baking.
Whole Wheat Muffins - use 1 cup regular all-purpose flour and 1 cup whole wheat flour.
Cereal Muffins - replace 1 cup of the flour with 1 cup finely rolled quick cooking oats or 2 cups crushed corn or wheat flakes.
Ham and Cheese Muffins - add 1/4 cup ham, 1/4 cup shredded cheddar cheese and 1/2 teaspoon dill.
Bacon and Chives Muffins - delete sugar from recipe add 1/4 to 1/2 cup finely chopped bacon and 1 teaspoon chopped fresh chives.
Sun Dried Tomato Muffins - add 1/2 cup chopped sun dried tomatoes and 1 teaspoon basil to batter.
Pizza Muffins - add 1 cup chopped pepperoni*, 1/2 cup mozzarella and 1/4 cup parmesan cheese.
- *Or any combination of sausage, ham, or other pizza meats and veggies.