pwhayes posted 06-03-99
3/4 cup milk
1/2 cup vegetable oil
2 cups all purpose flour
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup fresh or 3/4 cup frozen blueberries
Preheat oven to 400. Grease bottom only of 12 medium muffin cups.
Beat egg; stir in milk and oil.
Stir in dry ingredients all at once just until flour is moistened (batter will be lumpy). Fold in blueberries.
Fill muffin cups about 3/4 full.
Bake about 20 minutes or until golden brown. Immediately remove from pans to wire rack to cool.
Decrease milk to 1/3 cup; stir in 1 cup mashed, ripe bananas with the milk. Substitute packed brown sugar for white sugar.
Substitute buttermilk for the milk. Decrease baking powder to 2 teaspoons and stir in 1/2 teaspoon baking soda with flour.
Stir in 1 cup cranberry halves and 1 tablespoon grated orange peel with the milk. Sprinkle tops with sugar before baking. (I do this with Blueberry ones also)
As soon as muffins come out of oven, roll in about 1/2 cup melted butter then in mixture of 1/2 cup sugar and 1 teaspoon cinnamon.
Source: Betty Crocker's Cookbook (New and Revised edition 1978).
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