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Sweet Muffins Recipe

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This recipe for Sweet Muffins, by , is from The Hamamoto Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Hamamoto
Added: Wednesday, August 27, 2008


1 egg
1/2 c. milk
1/4 c. salad oil
1 1/2 c. all purpose flour
1/2 c. sugar
2 t. baking powder
1/2 t. salt

Heat oven to 400. Grease bottom of 12 medium muffin cups (2 3/4 inches in diameter). Beat egg; stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy.
Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golder brown. Immediately remove from pan.
Makes 12 muffins.

Apple Muffins: Stir in 1 cup grated apple with the oil and add 1/2 teaspoon cinnamon with the flour. Sprinkle with Nut Crunch Topping: Mix 1/3 cup brown sugar(packed), 1/3 broken nuts and 1/3 teaspoon cinnamon. Bake 25 to 30 minutes.

Blueberry Muffins: Fold 1 cup fresh blueberries or 3/4 cup well-drained frozen blueberries(thawed) into batter.

Buttermilk Muffins: Follow recipe for popular muffins except-substitue buttermilk for the milk, decrease baking powder to 2 teaspoons and add 1/2 teaspoon soda.

Cereal Muffins: Follow recipe for popular muffins except-decrease flour to 1 cup and milk to 1/2 cup; fold 2 cups whole wheat flakes cereal into batter.

Crenberry-Orange Muffins: Fold 1 teaspoons grated orange peel and 1 cup cranberries, cut in half, into batter.

Surprise Muffins: Fill muffin cups only 1/2; drop 1 teaspoon jelly in center of each and add batter to fill cups 2/3 full.

Whole Wheat Muffins: Follow recipe for Popular muffins except-decrease flour to 1 cup and baking powder to 2 teaspoons; add 1 cup whole wheat flour.




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