BASIC MUFFINS RECIPE - EPICURIOUS
What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, since the ingredients are lightly mixed.
Provided by Marion Cunningham
Yield Makes 12 muffins
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each.
- Use ½ cup sugar. Reserve ¼ cup of the flour, sprinkle it over 1 cup blueberries, and stir them into the batter last.
- Use ¼ cup sugar. Add ½ cup chopped pecans to the batter. After filling the cups, sprinkle with sugar, cinnamon, and more chopped nuts.
- Use ¾ cup whole-wheat flour and 1 cup white flour.
- Add ½ cup chopped pitted dates or ⅓ cup raisins to the batter.
- Add 3 strips bacon, fried crisp and crumbled, to the batter.
EASY BLUEBERRY BUTTERMILK CAKE - SKINNYTASTE
Steps:
- Preheat oven to 325F. Grease a 13 x 9 inch baking pan with baking spray.
- In a large bowl combine flour, baking soda, and salt in a large bowl. Mix well.
- Using a hand mixer or stand mixer, in a medium bowl, beat sugar and butter for about 3 minutes.
- Add egg and egg whites one at a time and beat until combined. Add buttermilk, vanilla and applesauce until incorporated.
- Add wet ingredients to the flour mixture and stir until just blended. Gently fold in blueberries.
- Place the batter into the prepared cake pan; bake cake until a toothpick comes out clean, about 30-32 minutes.
- Serve room temperature.
Nutrition Facts : ServingSize 1 /18th, Calories 168 kcal, CarbohydrateContent 33 g, ProteinContent 3.1 g, FatContent 2.9 g, SaturatedFatContent 1.5 g, CholesterolContent 17.5 mg, SodiumContent 191.8 mg, FiberContent 1.2 g, SugarContent 17.1 g
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