Best Ever Muffins
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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.
- Author
- Aileen Sorohan
Ingredients
- 1 3/4 cups flour plain
- 1/4 cup white sugar
- 2 1/2 tsp baking powder
- 1 egg well-beaten
- 3/4 cup milk
- 1/3 cup oil
Instructions
- Stir together flour, sugar and baking powder.
- Make well in centre. Combine egg, milk and oil, add to dry ingredients.
- Stir until just moistened [batter should be lumpy].
- Fill muffin pans 2/3 full.
- Bake at 200° C for 20-25min.