Basic Muffins

This is a basic muffin recipe from Better Homes and Gardens New Cookbook (11th edition). I make mine with white whole wheat flour and usually do the blueberry variation. These are normal-sized, not-too-sweet muffins (these are not your Otis Spunkmeyer or Panera Bread types!). I'm thinking these would be very easy to make up as a mix ahead of time, particularly if powdered milk is used. When I get around to that experiment, I'll let you know! For now, here is the basic recipe:

1 3/4 c. flour
1/3 c. sugar
2 t. baking powder
1/4 t. salt
1 egg, beaten
3/4 c. milk
1/4 c. oil

Combine dry ingredients together. Add wet ingredients all at once and mix (don't overmix--just stir until dry ingredients are no longer dry or the muffins can be tough). Bake at 400 degrees for 20 minutes or until tops are browned. Cool in pan 5 minutes; serve or remove to a rack.

Makes 12

Variations:

• Blueberry: add 3/4 cup fresh or frozen blueberries and (optional) 1 t. lemon zest
• Cheese: stir in 1/2 cup shredded Cheddar or Montery Jack cheese into dry ingredients