I want to
keep my self-rising flour turned over, so I use it frequently in flour recipes
that also call for baking powder and salt.
Here is my version of Martha
White’s recipe for classic muffins from the Southern Sampler cookbook. I have modified it slightly for 6 muffins so I don’t have a
half egg left over. At the bottom of the
post I list the ingredients for a dozen muffins that are the original recipe;
follow the same preparation instructions. If you notice there are only 5 muffins in the basket...you'll have to ask my husband about that!
When you’re busy getting a
meal, it’s nice to have a couple less ingredients to measure! I do sift my flour and sugar together, it is
an easy way to eliminate any white lumps of flour in my muffins, and only takes
minutes. You can see that I use my glass measuring cups as bowls, those handles are handy.
Save any leftovers and freeze them, thaw them 15-20 seconds in the microwave, wrapped in a paper towel, then toast them in your toaster oven (on "toast" function) a couple of minutes to crisp them up.
Classic Muffins 6 each
1 cup self-rising flour -- sifted, 4 1/2 ounces
2 tablespoons sugar
1 large egg
1/3 cup
milk
1 1/2
tablespoons salad oil
Preheat oven
to 425º (Use 400° in toaster oven).
Grease muffin cups.
Sift
together flour and sugar in mixing bowl.
Beat egg in separate bowl; stir in milk and oil.
Add liquid
mixture to dry ingredients, stirring just until blended. Batter will be slightly lumpy.
Spoon batter
into prepared muffin cups; filling each 2/3 full.
Bake for
18-20 minutes until golden brown.
If using all-purpose
flour sift 1/2 tablespoons baking powder and 3/8 teaspoon salt with each cup of
flour.
Classic
Muffins Ingredients for 12 muffins
2 cups self-rising flour -- sifted, 9 ounces
1/4 Cup
sugar
1 large egg
1 cup milk
3
tablespoons salad oil
Follow directions above.
I like the smaller recipe. I need to give it a go.
ReplyDeleteI love your smaller recipes.
ReplyDeleteNow that it's just hubby and I a smaller recipe is always welcome. Thank you.
ReplyDelete