Muffins

Enjoy these muffins in the classic way or try the fruit variations!

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  • prep time 10 min
  • total time 35 min
  • ingredients 7
  • servings 12
 

Ingredients

2
cups all-purpose flour
1/2
cup sugar
3
teaspoons baking powder
1/2
teaspoon salt
3/4
cup milk
1/3
cup vegetable oil
1
egg

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. In medium bowl, mix flour, sugar, baking powder and salt.
  • 2 In small bowl, beat milk, oil and egg until well blended. Add to flour mixture all at once; stir just until dry ingredients are moistened (batter will be lumpy). Divide batter evenly among muffin cups.
  • 3 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; remove from muffin cups. Serve warm.
  • 1 Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. In medium bowl, mix flour, sugar, baking powder and salt.
  • 2 In small bowl, beat milk, oil and egg until well blended. Add to flour mixture all at once; stir just until dry ingredients are moistened (batter will be lumpy). Divide batter evenly among muffin cups.
  • 3 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; remove from muffin cups. Serve warm.

EXPERT TIPS

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Expert Tips

Apple Muffins: Decrease sugar to 1/4 cup; add 1 teaspoon ground cinnamon to flour. Stir 1 cup finely chopped, peeled apple into dry ingredients. Substitute apple juice for milk. Bake 18 to 22 minutes. Blueberry Muffins: Stir 1 cup fresh or frozen blueberries (do not thaw) and 1 teaspoon grated lemon or orange peel into dry ingredients. Lemon Muffins: Stir 1 tablespoon grated lemon peel into flour mixture. Orange Muffins: Stir 1 tablespoon grated orange peel into flour mixture; substitute orange juice for milk. Whole Wheat Muffins: Use 1 cup all-purpose flour and 1 cup whole wheat flour.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
180
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
230mg
230%;
Total Carbohydrate
25g
25%
(Dietary Fiber
0g
0%
  Sugars
9g
9%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
8%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.