Self-Rising Flour...Classic Muffins


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.

3 comments:

  1. I like the smaller recipe. I need to give it a go.

    ReplyDelete
  2. I love your smaller recipes.

    ReplyDelete
  3. Now that it's just hubby and I a smaller recipe is always welcome. Thank you.

    ReplyDelete

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