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Add a photoServings: 6
Ingredients
- 2 c. Unbleached All-purpose Flour
- 1 Tbsp. Baking Pwdr
- 2 Tbsp. Granulated Sugar
- 1 tsp Salt
- 1 x Large Egg
- 1 c. Lowfat milk
- 1/2 c. Vegetable Oil
Directions
- Grease 12 2 1/2-inch muffin c.. Heat oven to 400 degrees F. Sift Flour, baking pwdr, sugar and salt into a medium-sized bowl. Stir to mix well.
- In a small bowl, beat egg with a fork. Add in lowfat milk and oil. Add in all at once to dry ingredients. Stir mix only till dry ingredients are moistened.
- Batter will be lumpy. Drop batter from a Tbsp. into prepared muffins pans, filling each c. half to two-thirds full. Bake 15 to 20 min, or possibly till golden. Remove from pan and serve warm with butter, jam or possibly marmalade.********* VARIATIONS: GINGER MUFFINS: Add in 1/2 C. finely diced candied ginger to flour mix before adding liquid. BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 c. lowfat milk. Add in 1/2 c. minced pecans and 1/4 t grnd nutmeg to sifted flour.
- Add in 1 c. mashed, peeled banana with the egg, lowfat milk and oil. BLUEBERRY
- MUFFINS: Toss 1 c. washed and well-liquid removed fresh or possibly frzn blueberries with sifted flour mix before adding liquid. ORANGE MUFFINS: Cut 2 peeled navel oranges into sections. When batter is in the c., place an orange section on top of each and sprinkle lightly with granulated sugar.
- CHEESE MUFFINS: Fold 1/2 c. grated sharp yellow cheese into muffin mix with the last few strokes on batter. Serve warm with scrambled Large eggs and bacon for a special breakfast. SURPRISE MUFFINS: Fill muffin c. 1/3rd full of batter. Drop 1/2 t of your favorite jelly in center of batter. Add in batter to fill c. 2/3rds full. Kids just love these as you will. COCONUT
- MUFFINS: Add in 1 c Shredded coconut with the last few strokes of mixing. For a snack have coconut muffins, butter and lowfat milk. CHIVE MUFFINS: Fold 1/4 c. chives into the batter during the last few strokes and serve at dinner.
- Great with a steak and salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 6 servings | |
| Calories 357 | |
| Calories from Fat 175 | 49% |
| Total Fat 19.79g | 25% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.47g | |
| Cholesterol 37mg | 12% |
| Sodium 1047mg | 44% |
| Potassium 117mg | 3% |
| Total Carbs 38.09g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 6.49g | 4% |
| Protein 6.71g | 11% |
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