PLAIN MUFFINS (PRE 1940'S)
Make and share this Plain Muffins (Pre 1940's) recipe from Food.com.
Provided by Chef Aint Bs
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Sift dry ingredients.
- Add graduall eggs and milk, beat well.
- Melt crisco (fat) and add.
- Grease muffin tins; fill2/3 full.
- Bake 25 minutes in a hot oven 400 degrees.
- ½ cup less milk may be used and 1 cip berries added to the mixture.
Nutrition Facts : Calories 131.2, Fat 3.5, SaturatedFat 1.7, Cholesterol 22.8, Sodium 234.1, Carbohydrate 21.4, Fiber 0.6, Sugar 4.3, Protein 3.3
GRANDMOTHER'S MUFFINS
Every Sunday morning, our family would go to my grandmother's house for her homemade muffins. I finally got the basic recipe and through years of experimenting I finally came up with the right portions to make them taste like hers. Please try and enjoy.
Provided by Kim Weber
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups. Stir the flour, baking powder, and salt together in a bowl; set aside.
- Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow it to blend into the butter mixture; beat the vanilla and milk into the mixture with the second egg. Mix the flour mixture into the wet ingredients until just incorporated. Divide the dough into the prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 30 minutes.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 32 g, Cholesterol 53 mg, Fat 9.1 g, Fiber 0.5 g, Protein 3.7 g, SaturatedFat 5.4 g, Sodium 245.2 mg, Sugar 17.8 g
PLAIN MUFFINS
Make and share this Plain Muffins recipe from Food.com.
Provided by Orions Wife
Categories Breads
Time 20m
Yield 12-18 muffins
Number Of Ingredients 7
Steps:
- In a large bowl combine the oil, egg, milk, sugar and salt. Mix it very well with a fork or wire whisk. Measure in the baking powder and flour. Mix again until all of the dough particles are moistened. Do not over mix. The whole thing should take about 20 to 30 strokes. Spoon the batter into a dozen well oiled muffin cups. Bake at 400F for aout 20 minutes. Remove from the oven and cool slightly before removing from the pan.
- Cereal Muffins: After preparing the above recipe using 1/4 cup of sugar, add 1 cup of cooked cereal. You may add oatmeal, or grits, or rice, or farina, or whatever you have leftover. This makes about 18 muffins.
- Whole Wheat Muffins: Use half or all whole wheat flour instead of the white flour called for. Use 1/3 cup brown sugar for the sweetener.
- Rye Muffins: Replace 1/2 cup of white flour with rye flour. Add 1 teaspoon caraway seeds to the batter. Use 1/4 cup of brown sugar for the sweetener.
- Cornmeal Muffins: Replace 1 cup of white flur with cornmeal. Use 1/3 cup of white sugar for the sweetener.
Nutrition Facts : Calories 150.9, Fat 5.8, SaturatedFat 1.2, Cholesterol 16.5, Sodium 203.3, Carbohydrate 21.3, Fiber 0.6, Sugar 4.2, Protein 3.3
BASIC MUFFINS
What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, particularly since the ingredients are only lightly mixed, not beaten smooth.
Provided by Marion Cunningham
Categories Bread Milk/Cream Egg Breakfast Brunch Bake Quick & Easy Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each.
- Blueberry Muffins.
- Use 1/2 cup sugar. Reserve 1/4 cup of the flour, sprinkle it over 1 cup blueberries, and stir them into the batter last.
- Pecan Muffins.
- Use 1/4 cup sugar. Add 1/2 cup chopped pecans to the batter. After filling the cups, sprinkle with sugar, cinnamon, and more chopped nuts.
- Whole-Wheat Muffins.
- Use 3/4 cup whole-wheat flour and 1 cup white flour.
- Date or Raisin Muffins.
- Add 1/2 cup chopped pitted dates or 1/3 cup raisins to the batter.
- Bacon Muffins.
- Add 3 strips bacon, fried crisp and crumbled, to the batter.
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