TWO INGREDIENT MUFFINS RECIPES

Name: Basic Muffins
Yield: Makes 12 muffins
Ingredients: 2 cups white flour; 1 tablespoon baking powder; ½ teaspoon salt; 2 tablespoons sugar; 1 egg, slightly beaten; 1 cup milk; ¼ cup melted butter

BASIC MUFFINS RECIPE - EPICURIOUS

Basic Muffins Recipe - Epicurious image

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

Ingredients

2 cups white flour
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons sugar
1 egg, slightly beaten
1 cup milk
¼ cup melted butter

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.

BASIC MUFFINS RECIPE - EPICURIOUS

Basic Muffins Recipe - Epicurious image

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

Ingredients

2 cups white flour
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons sugar
1 egg, slightly beaten
1 cup milk
¼ cup melted butter

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.

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