Best Ever Muffins

Source & History

When the muffin craze first began, back in the days when it was hard to find muffin pans & impossible to find paper baking cases for muffins, I decided that I wanted to try making them. I knew that my mother had started making muffins as a substitute for cake when my father was put on a low fat, low salt, low sugar diet, so I asked her for some recipes - this is one that she sent. All her muffin recipes use oil instead of butter.

Notes

Variations:

• Blueberry-Lemon Muffins: as above, & combine ¾ - 1 cup fresh or frozen [thawed & drained] blueberries and 2 tbsp sugar. Fold into batter with 1 tsp of grated lemon peel. Bake as directed
• Banana-Nut Muffins: as above, stir 1 cup of mashed/chopped banana and ¼ cup chopped nuts into batter. Bake 25-30min.
• Apple-Sultana Muffins: as above, add ¾ tsp salt & ½ tsp cinnamon to dry ingredients. Stir 1 cup peeled chopped apple (or apple pie filling) and ¼ cup sultanas into the batter. Fill greased muffin tins 2/3 full. Sprinkle with topping mixture (2 tbsp sugar + ½ tsp cinnamon). Bake as directed.