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 sugar2 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.
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.
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?
ReplyDeleteNot a missing ingredient, the 1- 3/4 cups of sifted flour would weigh 7 ounces.
ReplyDeleteTry pulling your screen a little larger and it should all be on one line.