Muffins


We were at the coffee shop today...they had huge muffins in all kinds of flavors, right where you wait in line to order!  They probably had a half day's worth of calories.
I went home and made these for lunch, simple and delicious.  Inexpensive with ingredients you always have on hand.  You expect them to be the vehicle for whatever you want and have around...just REAL butter, or with the addition of honey, jam or jelly, sorghum... just like Mom or Grandma served them.  If you have leftovers, freeze them.  Then heat them 10 or 15 seconds in your microwave, wrapped in a paper towel, then toast them in your toaster oven to crisp them up...taste like fresh baked.


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. 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; 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 - 2019 - 4 cents per muffin, 48 cents per recipe
Per Serving: 149 Calories; 7g Fat (41.1% calories from fat); 3g Protein; 19g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 249 mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

**I have had success cutting this recipe in half and using a small or medium egg.

3 comments:

  1. Dang, that is also the same recipe that I use when making muffins but I do use the Unsalted Butter being salt is already added to the ingredients.
    I have also made these using - very well drained Italian Sausage and a bit of finely shredded Cheddar cheese (mild or sharp) mixed into the batter. (makes more of a breakfast type muffin)
    Enjoy your day.

    ReplyDelete
  2. Well, they look yummy! Nothing better than hot muffins!
    Hughugs

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