Family Favorites - Best Ever Muffins


This very basic muffin recipe is the one that both Myrna and I use. It is from the Better Homes and Gardens 1968 Red Plaid Cookbook and the Farm Journal Bread Cookbook.  Two iconic cookbooks can't be wrong!  These show you how far from "plain" a basic recipe can be...they are perfect.   
I often measure my dry ingredients into the bowl and cover them overnight. I also mix the liquids and cover and refrigerate them. In the morning, I can preheat the oven, combine the ingredients and have the muffins baking quickly.  Use regular-size muffin pans.  I like to use a size 24 muffin scoop. It only takes a minute or two to measure out the dry ingredients instead of using a mix.  We like these with main dish salads, soups, casseroles, breakfast, even coffeetime; any meal that needs a little “filling out”.
Best Ever Muffins
1 3/4 cups sifted all purpose flour - 7 ounces
1/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup salad oil or melted shortening or melted butter
1 large egg -- beaten
3/4 cup milk
Mix dry ingredients. Make a well, stir in liquids until just blended. Fill greased muffin cups 2/3 full. Bake at 400° until golden, 20 to 25 minutes.
12 muffins
Cost - 2013 - 4 cents per muffin, 48 cents per recipe
**I have had success cutting this recipe in half and using a small or medium egg.
Here are some hints for perfect muffins every time.

2 comments:

  1. On my screen between the flour and the sugar there is a 7 ounces inserted but does not list an actual ingredient. Is an ingredient missing?

    ReplyDelete
  2. Not a missing ingredient, the 1- 3/4 cups of sifted flour would weigh 7 ounces.
    Try pulling your screen a little larger and it should all be on one line.

    ReplyDelete

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